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.
A cooking suite and sous vide preparation allow this restaurant's chefs to efficiently and productively execute an eclectic, upscale menu.
Conversion from a cook-serve to a cook-chill system that combines blast-chill and liquid-cooling systems results in efficient quality control and notable labor and energy savings at this LEED gold-certified central kitchen.
A marketplace-style dining concept in the renovated College Center building features cook-to-order and freshly prepared foods at stations that entice customers to interact with one another and dining staff more frequently than ever.
Attention to detail at this brasserie and bakery are reflected in every facet of the design and build-out of the dining areas, kitchen and bakery — from the zinc-top bar to the hand-painted tiles and exhaust hoods with ultraviolet grease control.
The renovation of this 45-year-old dining hall reaffirms CSU's commitment to sustainable practices through the use of new, energy-efficient equipment and recycled materials.
The upscale boutique hotel uses a small but very efficient kitchen to support its restaurant, bar, catered events and room service operations
A glass-enclosed servery, two spacious commons and a display kitchen offer student-customers a dining experience unlike any other on this Houston campus.
Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and gurneys. This Midwest hospital's former surgical suite has been transformed into a foodservice that includes Oasis, a marketplace-style servery, and a full kitchen with patient tray assembly and storage areas.
With attention to every detail, this multi-venue restaurant creates an inviting atmosphere for guests and an efficient workplace for staff.
A restaurant operation spanning four floors challenges staff to work efficiently with equipment designed for restaurant and banquet service.
This upscale continuing care retirement community's diverse foodservice program features bulk-cooking and blast-chilling capabilities and large preparation spaces that support a restaurant display kitchen, bistro and 23 other points of service.