Design
Arby’s Moves The Dial
Arby’s systemwide energy efficiency program, spanning six years and 1,000+ company-owned locations, has netted the Atlanta-based, fast-crafted sandwich brand annual energy savings in the millions of dollars. It’s also resulted in an edgy new prototype, a U.S. Department of Energy award—and a new lease on life.
Conveyor To Cleanliness
From newer technologies—ventless!—to throughput and tank options, here are top questions to ask before specifying a rack-conveyor warewasher.
Wide Open West
Smart servery layout paired with well-placed kitchen support and a cool c-store has cut queuing times for students at Coppell High School, Coppell, Texas, by about half, and boosted participation by 15%.
Johnny Rockets 2.0
Prototype Johnny Rockets 2.0 features new kitchen equipment that’s cut food production times nearly in half, and a new design package that gives its 1950s-era look a retro-modern makeover. The changes have generated double-digit sales increases as a result.
Smokin’ In Style
When Dickey’s Barbecue Pit’s new prototype cut the kitchen size by 50%, the cost to build dropped and sales skyrocketed. Here’s how the chain’s leaders did it.
Going For Green
The fresh look and new efficiencies of Saladworks' rebranded concept has propelled the prototype store to a 60%-plus boost in sales. Here’s how.
Hot Water: Fast, Plentiful & Most Efficient
Fisher-Nickel’s CEC Water Grant funds groundbreaking research on hot water systems in a restaurant and a school.
Mission Accomplished
At the Iron Mike Conference Center at Fort Bragg, N.C., fine-tuning the Army’s prototypical kitchen and servery design took attention to detail plus an eye for flow and function.
Buckeye Bullseye
Traditions at Scott and Curl Market together serve as the culinary hearts of the new community created by The Ohio State University’s 3,200-bed North Residential District project. The two foodservice operations feature one-stop dining, with each station equipped to be a destination.
A Chill Wind: Latest Refrigeration Regulations
This brief update on cold-side regulations coming down the pike make it clear operators will need expert input to navigate the changes.
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