Foodservice Equipment and Supplies’ 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 in this award-winning monthly feature.
A culinary support center and contemporary food-themed platforms transform the dining experience in Wilkerson Commons at the University of North Dakota, Grand Forks
A prototype kitchen and servery at this elementary school and high school set the standard for other renovations — allowing fresh food to become the star of the show.
Bama Dining’s newest stand-alone, all-you-care-to-eat dining facility brings more variety, culinary experience and sense of community to students, faculty and staff on this enormous campus.
A phased renovation providing a seamless transition between new and old buildings expands foodservice with new storage spaces and improvements to the kitchen, room service and retail operations.
A complete overhaul of the main-floor kitchen and creation of a second-floor bar and lounge have launched this renowned New Orleans restaurant into a future that promises tremendous growth.
A U-shaped tasting bar, a patio with a retractable roof, a fireplace on the patio and an island prep space in the restaurant’s organized, efficient kitchen are among the elements first introduced at this location.
With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features microrestaurants offering display cooking and self-service.
A chic-casual Italian restaurant features an open kitchen on the main floor and a rooftop bar and patio on the seventh level of a new downtown building.
A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.
Students were dissatisfied with a very dated and dark dining operation that was not aligned with contemporary customers’ eating habits. High operational costs led to high prices, which resulted in poor sales. “We wanted to create a space that fostered community engagement and promoted health and wellness,” says Adam Millman, director of auxiliary operations for Yale Hospitality. “In addition, the goal was to increase participation and compete with the external dining options by offering menu items they are not able to offer, which is fresh, customizable health- and wellness-focused food.”