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.
A three-phase renovation revives a café, storage rooms, dining rooms and a central kitchen at this continuing care retirement community.
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.
An adaptive reuse of a classic building, this restaurant blends historic and contemporary decor, placing the guests' focus on a compact yet efficient open kitchen.
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.
Conversion of a 73-year-old building into a contemporary housing, dining and learning establishment brings a fresh approach to a support kitchen and servery with micro-restaurants emphasizing local, fresh and colorful cuisine.
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 creative approach to serving staff, this multiphase project transformed the main kitchen and employee café into an efficient, contemporary facility without interrupting patient services.
A complete makeover following Hurricane Sandy gave this waterfront restaurant and tiki bar a fresh look and a new start.
This new urban dining hall leverages a flexible foodservice equipment package and utility distribution system to implement a cook-to-flow system that helps provide students with a varied menu of restaurant-quality food.
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.
By working with Culinary Institute of America-trained chefs to develop menus, the IU culinary staff give customers a new dining experience at nine microrestaurants in a unique campus environment.
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.
A high-rise bank building repurposed into a premier steakhouse positions foodservice on multiple levels and pays homage to this renowned baseball team's history and culture.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
