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 compact kitchen space requires staff to be exceptionally agile and organized as they serve guests gathering in this establishment under the FDR Drive overpass, where they enjoy expansive views of the East River, the Brooklyn and Williamsburg Bridges and the Brooklyn skyline.
A renovation and addition to the South Quad residence hall allowed the university to consolidate West Quad dining into one dining hall and café that serves residential and retail customers. The kitchen expansion includes more storage and a commissary.
Kitchen and café renovations and a room service–style program take this stellar foodservice program to new heights to the delight of patients, visitors, staff and students.
An airy, open kitchen and easy-to-navigate servery with several culinary concepts provide enormous menu variety and an innovative, educational and sustainable dining experience.
With walls of windows opening onto Lake Minnetonka, this restaurant features an open kitchen with a wood-fired grill and smoker, a marble oyster bar and a 28-foot liquor bar.
Self-sustaining, mini-restaurant platforms, a community market and a support kitchen transform this college’s dining landscape with stunning designs and a creative approach to culinary experiences.
A renovated campus center eatery with a focus on sustainability and fresh, healthful food features 10 self-contained, European-inspired bistro-style concepts that offer a casual, urban dining experience, as well as the gourmet Harvest Market.
A complete makeover following Hurricane Sandy gave this waterfront restaurant and tiki bar a fresh look and a new start.
Eastern European cuisine welcomes customers at a brasserie featuring a display cooking suite, an eclectic wine and cheese bar, and a grab-and-go skyway café that utilizes ventless cooking equipment.
An overhaul of an old police headquarters building transforms an industrial space into a restaurant with three cooklines and the sounds and textures of Mexico and Southern California.