Foodservice Equipment and Supplies magazine’s editors examine the workflow, efficiencies, concept expression, design, décor, and equipment and supplies packages that comprise some of the foodservice industry’s latest and greatest projects.
Filling the space of the former iconic Esquire Theater, this new restaurant occupies 24,000 square feet; features 2 dining areas, 2 bars, a second-floor terrace, a third-floor display kitchen and back-of-house kitchen; and requires staff to work with precision and clarity.
A creative renovation transformed an outdated American-themed restaurant into a contemporary establishment featuring Asian-fusion cuisine.
A new location for an old restaurant allowed this Houston operation to substantially expand its back- and front-of-house kitchens and place greater emphasis on its carryout business.
Six culinary labs, a restaurant/bar, a bakery café and a full catering operation or the conference center give culinary students an opportunity to learn their trade on state-of-the-art equipment situated on two lower floors and in a penthouse suite.
A 9,000-square-foot kitchen provides separate zones for banquets, the atrium restaurant, and breakfast and room service in order to maintain labor efficiency and set high standards for food quality and sanitation.
A new central kitchen, which incorporates contemporary cooking and rapid chilling elements to streamline production output, supports product consistency and an enhanced menu at this national park’s historic hotel.
Multiple micro-restaurant platforms and neighborhood dining offer customers menu variety, entertaining display cooking and a uniquely designed, energetic interior that promotes interactions within the college community.
A 30,000-square-foot central kitchen with cook-chill technology and pods supports staff who prepare 13,000 meals daily for patients on 125 specialized diets and food for employees and guests.
A complete renovation creating main and exposition kitchens and seven dining rooms in the Royal Sonesta New Orleans brings together the inspiration and talent of two renowned chefs who are reinterpreting classic Cajun and Creole cuisine.
This dining hall's transformation features a customized version of Aramark's Fresh Food Company that allows notable variety, flexibility and dining transparency in its three self-contained pods, which serve as mini-kitchens.
A sleek, open and visually pristine design allows the food at The Marketplace to take center stage and invites SAS customers to relax while enjoying the menu fare.