Each article provides in-depth profile on an emerging or innovative chain, focusing on the restaurant layout, menu and how foodservice equipment works with these attributes to deliver service to consumers.
|Seating||70–95 (inside), 12–20 (outside)||120–164, none outside typically|
|Staff||5–9 per shift||10–15 per shift|
|Construction||50–60 days||90–110 days|
|Hours of Op.||7 a.m. to 10 p.m. (varies by location)||24 hours daily|
In keeping with the trend toward smaller, more efficient and flexible fast-casual restaurants, Denny's Café combines contemporary interior design and precise equipment placement to leverage the traditional Denny's brand.
Strictly enforcing processes for food preparation and production influences equipment selection for this high-end steakhouse concept.
Walking into Kafé Kalik Royale, visitors encounter hallmark traits of Bahamian and Caribbean cultures. Bright colors—tangerine oranges, seafoam blues, butter yellows and sea greens—along with wood tones, dramatic lighting, Bahamian artwork and a large open kitchen reflect the feel of the islands.
Pret A Manger is a quick-service chain concept introduced in the United Kingdom. The custom-designed E&S package is minimal, yet highly efficient for outlets of varying sizes.
2012 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.