Byline: Janice Cha, Fe3 - Page 2 - Foodservice Equipment Reports Magazine

Building Efficient Teaching Kitchens at the New Orleans Culinary & Hospitality Institute

State-of-the-art teaching kitchens offer accelerated culinary education

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

Inside Caltech’s Ventless Red Door Marketplace

Ventless cooking equipment abounds at Red Door Marketplace

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

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

Kitchen Design: Captain D’s, New Iberia, La.

Captain D’s prototype measures smaller but still seats the same amount and matches—or beats—production of larger stores

Kitchen Design: Friendly’s, Marlborough, Mass.

Friendly’s finer, faster prototype uses high-tech, speed-of-service cooking equipment in a more efficient layout

Kitchen Design: Waldmann Brewery, St. Paul, Minn.

It took years to open, but Waldmann Brewery, with foodservice spaces designed by Rippe Associates, was worth the wait

Operator Perspectives 2019

Efficient layouts and smart equipment prepare operators to face this year’s challenges head on

Kitchen Design: Marquette University, Milwaukee

At Marquette University, The Commons has become the campus go-to dining spot thanks to a modern servery

Articles by Janice Cha