Design
June 6, 2022
Anatomy of an Allergen-Sensitive Station
Simple Servings, an allergen-sensitive station, takes measured steps to reduce diners’ allergen risks.
June 6, 2022
Joe Schumaker’s Take on the Future of Catering
FER checked in with Joe Schumaker to get his unique take on how far catering has come—and where it’s headed.
June 3, 2022
Presto Chango: Inside Fiore’s Transformation
When the restaurant formerly known as Francesca’s Fiore reopened as Fiore Pizzeria & Bakery, the businesses under one roof tripled. Instead of a full-service Italian trattoria, the new Francesca’s sister brand in Forest Park, Ill., features a one-page, handwritten menu of pizza and small bites—plus a display commissary in a skylit space behind a glass…
May 1, 2022
Behind the Scenes: Bellagreen Tests Out New Concept in Houston
Sometimes the stars align, and a restaurant prototype is born.
April 1, 2022
Serving Students at Fountain Inn High School
Greenville County Schools adapts a base servery design to meet the shifting needs of a leading-edge high school.
April 1, 2022
Optimizing Today’s Delivery Kitchens
Delivery kitchen growth has exploded in the past two years, fueled by pandemic behavior changes. As consumers acclimated to ordering online out of necessity, a restaurant’s presence became more about digital real estate and less about physical real estate. Business models vary for delivery kitchens—many include pickup—but they all focus on bringing online orders to…
April 1, 2022
Focus On: Convenience Stores
From sit-down dining to easy grab-and-go meals, convenience stores are continuing to build on their food options for travelers of all stripes. “A lot of the c-stores are doing much more prepared food than they ever did,” says Arlene Spiegel, president of foodservice consulting firm Arlene Spiegel & Associates. “All I see is possibilities and…
March 3, 2022
Solving a Design Puzzle at The Westin Anaheim Resort
Designers create an efficient back-of-house flow at The Westin Anaheim Resort despite layout challenges.
March 3, 2022
Focus On: Lodging Foodservice
The rebound of business and leisure travel has helped lodging foodservice find its footing again. As in pre-pandemic times, in-hotel restaurants continue to compete with off-property restaurants and delivery platforms. “Delivering an elevated and differentiated food-and-beverage experience continues to be of the greatest importance,” says Philip Bean, design client relations manager for RealFood Hospitality, Strategy…
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