A small yet highly efficient and partially open kitchen allows culinary staff to show off their creativity with delicious, healthful ingredients that appeal to hotel guests and neighborhood residents.
This new 446-bed medical center features a café with multiple stations, 24-hour room service and a production kitchen supporting the entire foodservice operation.
The freshly made menu and locally sourced ingredients that define the display kitchen and European cooking suite shared between a full-service restaurant and room service, along with a gourmet-style market with a coffee shop, distinguish this hospital's foodservices from its competitors.
This newly built $34.1 million dining hall features 12 diverse à la carte dining venues, a convenience store and a central kitchen that includes cook-chill and bakery operations.
Eight years ago, when James and Julie Petrakis opened their first restaurant, The Ravenous Pig, in Winter Park, Fla., they were determined to become leaders in showcasing local farmers, fishermen and artisanal purveyors. They achieved notable success: revenues have reached $3.5 million, and the restaurant attracts some 94,000 customers annually.
A thorough overhaul of a 40-year-old cafeteria brings a welcome change to a marketplace-style dining environment serving 3,000 customers a day and putting equipment on display in an open, fresh setting.
Customization brings new flavors and menu variety to the food-concept platforms at this all-you-care-to-eat marketplace.
Filling the space of the former iconic Esquire Theater, this new restaurant occupies 24,000 square feet; features 2 dining areas, 2 bars, a second-floor terrace, a third-floor display kitchen and back-of-house kitchen; and requires staff to work with precision and clarity.
Contributing to this center’s LEED Platinum rating, the foodservice areas — its bistro café and its kitchen, Courtyard Café, catering kitchen and presidential kitchen — support preparation of fresh and local food within minimal footprints.
A creative renovation transformed an outdated American-themed restaurant into a contemporary establishment featuring Asian-fusion cuisine.
A creative footprint and equipment layout promote efficient production systems that allow this new hotel's restaurant, bar, room service and catering menus to showcase local and fresh ingredients.
A new location for an old restaurant allowed this Houston operation to substantially expand its back- and front-of-house kitchens and place greater emphasis on its carryout business.
Ambitiously preparing students to enter the hospitality industry, this new culinary institute exposes participants to exhibition cooking in a variety of restaurant environments, including haute cuisine, casual dining, French bakery and much more.
Six culinary labs, a restaurant/bar, a bakery café and a full catering operation or the conference center give culinary students an opportunity to learn their trade on state-of-the-art equipment situated on two lower floors and in a penthouse suite.
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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.
