Kitchen Design
October 1, 2019
Kitchen Design: Firehouse Subs’ Restaurant of the Future
The fast-casual sandwich concept debuted a prototype with a faster, more efficient production line and a more user-friendly front-of-house.
October 1, 2019
Kitchen Design: The Commons at Tulane University
Tulane's servery spreads across two levels and relies on top-notch equipment and open-cooking platforms to draw students and visitors.
September 1, 2019
Kitchen Design: Less is More for Pie Five Pizza
The Dallas-based chain has reduced its store count while rolling out smaller units. The results: faster service times and higher sales.
September 1, 2019
Kitchen Design: Intermountain Hospital’s Efficient Kitchen and Bistro
Intermountain Layton Hospital’s foodservice facilities demonstrate thoughtful operational flow and equipment flexible enough to support everchanging menus.
August 1, 2019
Building Efficient Teaching Kitchens at the New Orleans Culinary & Hospitality Institute
State-of-the-art teaching kitchens offer accelerated culinary education
August 1, 2019
How Buena Vista University Built an Inviting and Efficient Dining Commons
On this small liberal arts campus, the dining hall serves as a gathering place for the entire community
July 1, 2019
Dean & DeLuca’s Stage by Next Step Design
Dean & DeLuca’s new bistro Stage blends sculpture, theater and a custom-made serving island to create a one-of-a-kind quick-service dining experience
June 1, 2019
Inside Caltech’s Ventless Red Door Marketplace
Ventless cooking equipment abounds at Red Door Marketplace
May 1, 2019
California Meets Hearth Ovens in Pacific Standard Time Restaurant
A California home kitchen vibe and a display cookline anchored by twin brick hearth ovens make the Chicago restaurant a dining pilgrimage
April 1, 2019
Kitchen Design: The Oasis by Moe’s Southwest Grill
At The Oasis, a larger production area telegraphs the “fresh” message while boosting efficiency for on- and off-site sales
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