Design

Chicago Midwest Chefs Perspectives

How Chefs Use Technology in the Kitchen

A diverse group of Chicago-area chefs share their thoughts on technology in the back-of-house. Hint: Simple equipment still has a spot.

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Taking You to The Edge at Auburn University

Auburn University’s new dining hall boasts an efficient layout with a variety of platforms, featuring a tortilla maker, Mongolian grill and other specialty equipment.

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Focus On: Stadium Foodservice

”It used to be you went to a ballgame and had a hot dog and a beer, and you were happy and that was it,” says Chris Bigelow, president of The Bigelow Cos.

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Starbucks To Incorporate Its Greener Stores Design Globally

For the coffee giant’s 50th birthday, it announced plans to expand its lower-impact framework to 10,000 stores globally by 2025.

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Why is the WELL Building Standard Worth Striving For?

Kip Serfozo, the East Coast design director for Cini-Little Int’l., talks about why the WELL Building Standard is one all should aspire to, especially now amid a labor shortage and global pandemic.

Focus On: College and University Foodservice

Campus dining halls contend with the restaurants and apps students relied on during their months of virtual learning.

Training Grounds: Inside Roper Mountain Science Center’s Dining Facility

A dining facility at the Roper Mountain Science Center, part of Greenville County Schools, delivers freshly made meals to crowds on field trips while preparing students for a foodservice career.

Focus On: K-12 Foodservice

School foodservice operators continue to adapt to the changing needs of students.

Bright Future: The State of Energy Efficiency

Energy efficiency is becoming a more immediate concern as manufacturers, utilities and local governments are offering both new incentives—and in some cases, new mandates—for kitchen equipment to use less energy.

Small Changes Make a Big Difference in Fuzzy’s Taco Shop’s New Prototype

Little changes help Fuzzy’s Taco Shop’s prototype accommodate the same amount of covers as traditional stores—but from a smaller footprint.

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