Design
House Of Brews
Already set with an extensive alcohol beverage program, the World of Beer team has added to the concept fully-equipped kitchens supporting some 40 menu items. The addition has led to a 30%-plus increase in overall sales depending on the store.
Stand Out in SoCal
A recent prototype by Encino, Calif.-based quick-service sandwich concept The Stand offers a contemporary something-for-everyone menu in an open-kitchen setting. Adding high-efficiency equipment has helped speed service.
Showtime At Toppers
After years of specializing in carry-out and delivery, Toppers Pizza now finds online ordering is bringing more guests on site and they are looking for food-prep transparency. The chain's new Show Kitchen puts pizza-making front and center.
Path To Perfection
Teamwork, a cardboard kitchen and spaghetti maps helped Old Chicago use lean management practices to create its kitchen of the future. Here’s how the chain did it.
New Frontier
When Food Network’s The Pioneer Woman Ree Drummond opened her long-awaited Mercantile in downtown Pawhuska, Okla., visitors from around the country waited in lines nearly three hours long to come in, shop and dine. Here’s how The Merc’s extraordinary three-part kitchen design allows cooks to meet and exceed the crowds’ expectations.
Built For The Future
High-tech, high-reliability equipment plus an emphasis on staff training has speeded service times and customer satisfaction at St. Xavier High School, an all-boys private school in Louisville, Ky.
Suite Success At Falk College
In Syracuse, N.Y., the new nutrition training center at Falk College, part of Syracuse University, features well-equipped cooking stations, a pastry kitchen—and a full-fledged island cooking suite. Here’s how it all fits together.
A Pivotal Design Solution
Pita Pit USA’s new proto features a “reversible” make-line that allows owners to swap two different equipment stations from back to front, depending on demand.
Double Duty
At the University of Massachusetts Lowell Campus, the McGauvran Student Center relies on smart adjacencies and shared platform equipment to make the best use of a tight, vertical footprint. At the same time, the design increases dining choices for both the meal-plan and retail dining programs—and puts the project in the running for LEED Gold.
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