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Foodservice facility design information: workflows, efficiencies, concept expression, design and décor for professional kitchens - both for new facilities and professional kitchen renovations.

  • NewBridge on the Charles Dedham, Mass.
    By Donna Boss, Contributing Editor, 2/1/2010
    This continuing care retirement community foodservice operation includes a display kitchen, bistro and 23 other points of service. More

  • What Makes a Kitchen Smart?
    By Joseph M. Carbonara, Editor in Chief - 02/01/2010
    It’s time to stop thinking of smart kitchens purely in terms of the technology they use and instead evaluating them on how foodservice operators apply their resources to generate a return on their investment and meet customer needs. More
  • Integrating Tomorrow's Technologies into Today's Kitchens
    By Howard Kosel Vice President High Performance Kitchens Manitowoc Foodservice Manitowoc, Wis. fsmarketing@manitowoc.com - 02/01/2010
    Coming off the heels of decades past when “hot-holding” meant heat lamps and mushy food, high-tech, smart kitchens aren’t just a trend, but a necessity for the future, writes Howard Kosel, vice president for high performance kitchens at Manitowoc Foodservice. More
  • Southern New Hampshire U. and Sodexo Team Upin Dining Center Overhaul
    02/01/2010
    Southern New Hampshire University teamed up with Sodexo, Inc. in the $13 million remodeling of its now two-story, 47,700-square-foot Dining Center. The newly remodeled facility, which seats 632 people, incorporates a restaurant-style dining experience, complete with wait staff crews and chef-driven menu items. More
  • Johnny Rockets Debuts New Sports Bar Concept in New York
    02/01/2010
    Burger chain Johnny Rockets introduced a new sports bar concept: Johnny Rockets Sports Lounge. The two-story prototype, which debuted in New York City at 62nd and 1st avenues, combines a traditional restaurant downstairs with an upstairs, full-service bar, complete with flat-screen TVs showing sporting events. More
  • Blimpie Redesigns Prototype
    02/01/2010
    Sub sandwich chain Blimpie unveiled a new restaurant design incorporating classic American details such as walls lined with photos from the 1960s, when the first Blimpie store opened. More
  • Redefining Smart Kitchens
    Joseph M. Carbonara, Editor in Chief - 02/01/2010
    Even if a foodservice operation has all of the most cutting-edge technology equipment manufacturers have to offer, it can’t be considered smart if the organization is not efficient or profitable, writes Editor in Chief Joseph Carbonara. More
  • Specifying Techniques to Prevent Value Engineering
    By Amelia Levin, Sr. Associate Editor - 01/28/2010
    Value engineering is a term that both design and MAS consultants either fear or shun. But for designers who specify foodservice equipment, value engineering represents an unfortunate reality, and one they may have faced to a greater extent in the last couple of years because of a damaged economy that has resulted in tighter than normal budgets. More
  • » Next

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Juan Martinez
Foodservice by Design

January 27, 2010
Ergonomics and Human Centric Foodservice Designs
It is time to go back to the topic of ergonomics. One of the first ergonomists was...
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Juan Martinez
Foodservice by Design

January 14, 2010
Cruising Along in High Volume Foodservice Environments
Happy New Year! I realize I owe you a follow up to my previous blog on ergonomics ...
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Juan Martinez
Foodservice by Design

November 23, 2009
Who Cares About The Drive-Thru Rankings?
So who which restaurant chain provides the best drive-thru service in the industry? ...
More

Juan Martinez
Foodservice by Design

November 6, 2009
Grocers Share Similar Foodservice Challenges
Last week I had the opportunity to attend the FMI Retail Store Development Conference...
More

View All Blogs RSS
Facility Design Project of the Month NewBridge on the Charles, D
This continuing-care retirement community’s foodservice operation includes a display kitchen, bistro and 23 other points of service.

E&S Segment Spotlight: Mexican Foodservice
Mexican restaurants vary greatly in size, menu and volume. But they have one thing in common: Business is booming.

E&S Segment spotlight: K-12 School Foodservice
The K-12 foodservice segment has seen bigger business in the last year, amidst record-setting, increasing numbers of students.


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