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.
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.
Servery and kitchen design, including placement of equipment, allow quick service and labor efficiencies in this café, which features freshly prepared food.
The 17,000-square-foot kitchen contains preparation and production equipment supporting efficient food assembly for patients, two cafes and a catering operation.
A full array of equipment in the front and back of the house supports staff as they prepare menu items. The students they serve are encouraged to socialize and learn about food as they walk through the 14-station servery.
A 30,000-square-foot renovation in over a two-year period produced a scatter-system cafe and full-service bakery, kitchen with a pod-style tray-assembly system, cold-food production areas and a receiving dock exclusively for foodservice.
A relatively small kitchen footprint allows HUB 51 owners to contain costs and maximize efficiency while delivering high quality food and service to meet the discerning tastes of sophisticated urban customers.