Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.
After more than two decades at one of Dallas' most renowned hotel restaurants, the Mansion on Turtle Creek, celebrity chef Dean Fearing went solo in 2007, opening Fearing's, a 12,000-square-foot, 320-seat restaurant in the Ritz-Carlton Hotel. Designed as seven distinct dining environments — from elegant to casual to garden pavilion — the hottest spot in the house is themed "Dean's Kitchen."
Operators from all foodservice segments now use expo kitchens — once the exclusive domain of fine-dining restaurants — to add some zest to customers' experience. Here we explore the evolution of this foodservice phenomenon and offer a few tips on how to make your expo kitchen a functional element of design.
When the Culinary Institute of America expanded its San Antonio, Texas, campus in 2010 to establish an associate degree program there, part of the vision was to include a venue that would serve as both an instructional lab and a full-service, commercial-style restaurant. The result is Nao, a 4,400-square-foot restaurant that gives students in their last 12 weeks of the program "real world" experience in both the front and back of the house.
The show-stopping main kitchen at Restaurant R'evolution is something of an expo kitchen — all diners are invited to take a behind-the-scenes tour of the gleaming 2,500-square-foot space. But it's R'evoution's second, smaller kitchen that co-chefs John Folse and Rick Tramanto had designed to deliver a uniquely interactive dining experience.
Despite a tight budget, this new design will become a model other schools in the district follow as they look to enhance the quality of food and service they offer students and faculty.
Driven in part by the food truck boom, central and shared kitchens continue to grow in popularity. Here the owner of a Chicago area shared kitchen shares with us the key foodservice equipment and design implications for this type of foodservice operation.
Employees and visitors at this new headquarters building can partake in a refreshed culinary experience that complements the company's on-site wellness program.
Sustainability has become a standard part of the foodservice industry's lexicon. Individual members of the community have long embraced the concept. But actually putting it into practice? Well, that's been a different story. Until now.
Recruiting next-generation foodservice professionals begins with knowing what attributes a company values in their workforce and treating their current employees well.