Design
July 1, 2017
Survival Guide: Water Filtration Systems
Contaminates in water can ruin customers’ drinks or gum up foodservice equipment. Both are costly. Maintain your water filtration system. You can start by regularly changing filters.
June 1, 2017
House Of Brews
Already set with an extensive alcohol beverage program, the World of Beer team has added to the concept fully-equipped kitchens supporting some 40 menu items. The addition has led to a 30%-plus increase in overall sales depending on the store.
May 1, 2017
Stand Out in SoCal
A recent prototype by Encino, Calif.-based quick-service sandwich concept The Stand offers a contemporary something-for-everyone menu in an open-kitchen setting. Adding high-efficiency equipment has helped speed service.
May 1, 2017
The Communicating Kitchen Movement
To work smarter, the back-of-house now needs to be smarter.
April 1, 2017
Showtime At Toppers
After years of specializing in carry-out and delivery, Toppers Pizza now finds online ordering is bringing more guests on site and they are looking for food-prep transparency. The chain’s new Show Kitchen puts pizza-making front and center.
March 1, 2017
Path To Perfection
Teamwork, a cardboard kitchen and spaghetti maps helped Old Chicago use lean management practices to create its kitchen of the future. Here’s how the chain did it.
February 1, 2017
New Frontier
When Food Network’s The Pioneer Woman Ree Drummond opened her long-awaited Mercantile in downtown Pawhuska, Okla., visitors from around the country waited in lines nearly three hours long to come in, shop and dine. Here’s how The Merc’s extraordinary three-part kitchen design allows cooks to meet and exceed the crowds’ expectations.
January 1, 2017
Built For The Future
High-tech, high-reliability equipment plus an emphasis on staff training has speeded service times and customer satisfaction at St. Xavier High School, an all-boys private school in Louisville, Ky.
December 1, 2016
Suite Success At Falk College
In Syracuse, N.Y., the new nutrition training center at Falk College, part of Syracuse University, features well-equipped cooking stations, a pastry kitchen—and a full-fledged island cooking suite. Here’s how it all fits together.
November 1, 2016
A Pivotal Design Solution
Pita Pit USA’s new proto features a “reversible” make-line that allows owners to swap two different equipment stations from back to front, depending on demand.
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