Design
What’s Next in Energy Efficiency
Energy Star-rated equipment mandates in multiple states and gas bans in select U.S. cities signal changes could soon arrive in areas where you design and equip foodservice operations.
Nantucket Hospital’s Revamped Foodservice Facilities
The foodservice department at Nantucket Cottage Hospital puts a new, more-efficient kitchen and servery to work for an island community.
Editor’s Take: Necessity, the Mother of Innovation?
Why FER will always celebrate innovation, even in trying times.
3 Foodservice Megatrends With the Most Impact on Equipment
These megatrends might sway what equipment you specify.
Trends and Innovations Driving Foodservice at Grocery Stores
Foodservice in grocery stores has grown three times as fast as actual grocery sales between 2013 and 2018, according to Mintel.
Makeover at University of Minnesota’s Historic Pioneer Hall
Here’s how the building was modernized, its charm preserved and its servery recreated as a destination dining space for some 2,800 student residents.
From The Editor: The Rise and Fall of Robots
Will robots really revolutionize restaurants? New products point to yes, while some notable closings raise questions.
Culinary Labs Train Teens for Foodservice Careers
High school students at Cherry Creek Innovation Campus, Centennial, Colo., enjoy a jump-start when it comes to preparing for their future professions. The new campus gives young people first-hand training on a wide range of trades, including commercial foodservice.
Redesign Boosts Menu Choices at Franciscan Health
Franciscan Health Michigan City's new building brings more choices for patients and retail diners.
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