Design
January 6, 2014
DESIGN: Boston Beauty
With state-of-the-art equipment, energy efficiency and world-class food from tandoori chicken to crepes to artisan pizza, Boston University’s Marciano Commons replaces three dated dining halls with one knockout retail/residential-dining facility.
January 1, 2014
FER FOCUS: New Tools For Tackling Food Waste
Landfills are filling up, and jurisdictions from sea to shining sea are looking to divert food waste. We look at two new types of systems getting traction in the U.S.
January 1, 2014
DESIGN: Fatburger Finds Its Wings
Adding a Buffalo’s Express component to Fatburger restaurants took only three extra pieces of big equipment. Then sales took flight to the tune of a 25%-plus increase.
December 1, 2013
Naval Victory
An amazing temporary kitchen feeds 4,500 cadets at the U.S. Naval Academy as the historic King Hall dining facility undergoes renovation.
November 1, 2013
DESIGN: Fine Tuning
New and pending kitchen tweaks (to both equipment and layout) will improve Cheddar’s Casual Cafe’s operations, flow, service and cost-to-build.
August 26, 2013
FER FOCUS: Eco-Friendlier Cleaning Solutions
ECA—electro-chemical activation—is emerging as the eco-friendlier future of cleaning and sanitizing solutions. And the future is now.
August 26, 2013
DESIGN: 1,000 Degrees of Pizza
Tony Sacco’s Coal Oven Pizza relies on a single, massive oven fueled by the intense heat of burning anthracite. The coal-fired stone-hearth oven is used for practically every dish on the Sacco’s menu, from pizza to cake, and soon, pasta. Here’s how one artisanal restaurant ekes maximum quality and flexibility from a minimalist cooking battery.
July 29, 2013
FOCUS: Ice Age 2
New Energy Star specs have spurred a slew of new ice machines that make more ice in less space with less energy and water than ever.
July 29, 2013
DESIGN: Baptist Health Lexington Connects The Dots
Space constraints dictated a challenging three-floor layout for Baptist Health Lexington’s new kitchen, servery and dock. But smart design has linked the floors’ back-of-house systems in a ground-breaking feat of integration that covers water, oil, waste and much more.
May 24, 2013
UNIT DESIGN: Coba-Cocina: Three-Part Harmony
Coba Cocina, featuring three concepts under one roof, relies on a compact kitchen, just-in-time-style food prep and daily deliveries to serve the Lexington, Ky., 424-seat, destination restaurant.
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