Foodservice facility design information: workflows, efficiencies, concept expression, design and décor for professional kitchens - both for new facilities and professional kitchen renovations.
Dos Caminos, LasVegas By Donna Boss, Contributing Editor, 7/1/2008
As the first Dos Caminos to be built outside New York City, this Las Vegas restaurant brings the glitz and over-the-top design that is the hallmark of this rapidly growing Western metropolis. Owned by B.R. Guest, four establishments now carry this name. Las Vegas guests enter at the casino floor level in the new Palazzo Resort Hotel Casino, located next to the Venetian Resort Hote... More
Five on Five By Amelia Levin, Sr. Associate Editor - 07/01/2008
Ask any designer about the top “trends” in foodservice design and the words “sustainability” and “green” almost always come up today. For the purpose of this feature article we asked a group of industry designers to go beyond the standard green rhetoric when discussing emerging design trends and received some refreshingly new ideas taking shape in the last year.
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LEED and the Foodservice Industry: Benefits and Glitches By Amelia Levin, Sr. Associate Editor - 06/26/2008
Most foodservice industry professionals agree that building new concepts or remodeling existing ones in accordance with LEED guidelines is no short-term fad. It’s the wave of the future and something that needs to be done to conserve our planet’s natural resources for the long-term.
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La Casita Waite Park, Minn. By Donna Boss, Contributing Editor - 06/01/2008
In order to maintain reasonable pricing, this restaurant realizes efficiencies through an equipment layout that allows staff to move easily between cold and hot prep.
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Café at The New York Times, New York City By Donna Boss, Contributing Editor - 05/01/2008
In June 2007, The New York Times Co. began a phased move from its former neo-Gothic home that it occupied for nearly 100 years into a looming office tower at Eighth Avenue between 40th and 41st Streets. The looming multi-tenant tower is located in one of the busiest business districts in Manhattan, on the edge of Times Square and across the street from the Port Authority Bus Terminal.
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2008 Facility Design Project 2nd Honorable Mention: Council Oak Restaurant Donna Boss, Contributing Editor - 05/01/2008
The evolution of the kitchen as center stage for entertainment, interaction and education takes on a new dimension at this hotel and casino's steakhouse featuring a butcher shop, an island suite, side-by-side charbroilers, an oyster shucking station, lobster tank, steamers, a combi and sauté ranges with ovens below.
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2008 Facility Design Project 1st Honorable Mention: The Winner's Circle & The Starting Gate By Donna Boss, Contributing Editor - 05/01/2008
At Humana's headquarters in Louisville, Ky., seven buildings house approximately 8,500 employees. Two thousand of these employees work in the corporate tower, which, until April 11, 2007, had no foodservice other than a lobby shop with a small convenience store. Today, a new café, named The Winner's Circle, in the new Humana Unity Building (HUB), offers myriad selections from seven food co...
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Designing a Successful Restaurant Environment By Amelia Levin, Sr. Associate Editor - 04/24/2008
In light of so many new and existing restaurants that fail each year, one consultant and an architect discuss the three most important aspects of ensuring an operation's success: great food, great service and great atmosphere.
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E&S Extra Amelia Levin, Sr. Associate Editor, FE&S May 22, 2008 How to Go Green
With all the information circling about "going green" out there, it’s... More
E&S Segment Spotlight: Pizza E&S As more consumers are strapped for cash, they’re turning to pizza as an economical option for dining out, and at the same time, operators are going back to pizza’s roots, serving authentic-style, Italian pies.
Facility Design Project of the Month Dos Caminos, Las Vegas This glitzy version of the NYC restaurant, Palazzo Resort Hotel Casino with over-the-top design and a menu of upscale Mexican cuisine thanks to an efficient, new kitchen.
FOH photos, B.R. Guest Bar & kitchen photos, JEM Consulting Group; Tim McDonald
Chain Profile: Which Wich Superior Sandwiches Founder and CEO Jeffrey Sinelli “chooses the superior vibe” as part of his mission for the five-year-old, upscale quick-service chain.
Photos courtesy of Which Wich Superior Sandwiches
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