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 long production line, an expansive oyster and seafood bar and extraordinary views of Milwaukee museums and Lake Michigan set this upscale seafood restaurant apart from Bartolotta Management Group's other restaurants in this classic Midwestern city.
A comprehensive redesign and renovation of this lobby restaurant and bar are part of Hyatt's brand positioning and strategy to highlight food and beverage within its properties.
A fast-track design and installation process, complicated logistics and small footprints challenged the design team to work at top efficiency to produce the restaurants and lounges for this resort's new Casino Club.
Supported by a bakery and central commissary, this market-style dining concept features authentically themed micro-restaurants that contribute to the community-oriented environment created in this unique center.
The 6,200-square-foot commissary centralizes many operations (such as vegetable chopping, salad prep, deli meat and cheese slicing, preparation of soups and sauces) that take place in many campus foodservice units.
The bakery was relocated to C4C from an off-campus site. Some equipment was transferred, such as proofers and floor mixers. New equipment includes revolving rack ovens, scales, a spiral mixer, rounders and sheeters. The bakery produces nearly 80 percent of its output from scratch.
A kitchen equipped with state-of-the-art equipment allows students to experience the joys of fine dining food preparation. This design project also includes a deli kitchen and dining/banqueting area.
This renovated foodservice operation uses a compact and efficient kitchen to support a room service program for patients and a college-campus-style marketplace.
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.