Foodservice facility design information: workflows, efficiencies, concept expression, design and décor for professional kitchens - both for new facilities and professional kitchen renovations.
Valley View Buffet Casino Dining & Kitchen, Valley Center, Calif. By Donna Boss, Contributing Editor, 11/1/2008
In April 2001, the San Pasqual Band of Mission Indians realized a long-held vision of opening a casino. The establishment was built on a reservation 70 miles north of San Diego. Four years later, the owners initiated a $114 million expansion project that is described as “a great milestone for our casino and our tribe” by Joe Navarro, president and CEO of the San Pasqual Casino Devel... More
Designing for the Socially-Conscious Consumer 10/30/2008
It’s not a question of whether to consider environmental and social concerns when running your foodservice business these days. It’s a requirement. And that’s not only because the demands placed on our natural resources are draining them fast, day by day, but also because an every-increasing number of foodservice customers continue to demand this social consciousness.
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The Ram's Horn, Colorado State University, Fort Collins, Colo. By Donna Boss, Contributing Editor - 10/01/2008
Merging function and form, this university's marketplace-style dining operations provide a front-line and back-of-the-house showcase for equipment and supplies, including a blast chiller, Mongolian grill, tortilla grill, induction cookers and combi ovens.
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Capitol Food Court Charleston, W.Va. By Donna Boss, Contributing Editor - 09/01/2008
A potential customer population that swells from 4,000, to 7,000 when the legislature is in session required a foodservice facility with maximum flexibility. Combi ovens and a blast chiller support several servery stations with induction warmers and other equipment for and a-la-minute cooking and catering services.
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Know Your Codes By Amelia Levin, Sr. Associate Editor - 08/27/2008
A lot goes into designing well-functioning kitchens — draw the space, specify the equipment, etc. But when it comes to new construction projects, some say there’s one, single-most important thing to know or at least be familiar with before the building begins. Local codes.
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Wildcat Café & Marketplace & Rade Dining Hall at Saint Ignatius High School, Cleveland By Donna Boss, Contributing Editor - 08/01/2008
A new servery and kitchen and renovated dining hall bring the foodservice at this private boys school into the 21st century. A combination of preparation in the back and front of the house allows efficiency for breakfast, lunch and catered events.
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Dos Caminos, LasVegas By Donna Boss, Contributing Editor - 07/01/2008
As the first Dos Caminos to be built outside New York City, this Las Vegas restaurant brings the glitz and over-the-top design that is the hallmark of this rapidly growing Western metropolis. Owned by B.R. Guest, four establishments now carry this name. Las Vegas guests enter at the casino floor level in the new Palazzo Resort Hotel Casino, located next to the Venetian Resort Hote...
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Five on Five By Amelia Levin, Sr. Associate Editor - 07/01/2008
Ask any designer about the top “trends” in foodservice design and the words “sustainability” and “green” almost always come up today. For the purpose of this feature article we asked a group of industry designers to go beyond the standard green rhetoric when discussing emerging design trends and received some refreshingly new ideas taking shape in the last year.
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E&S Extra Amelia Levin, Sr. Associate Editor, FE&S October 2, 2008 Turn It...Off
Sharpen your knives often, taste everything, and turn all the ovens on when you walk ... More
E&S Extra Amelia Levin, Sr. Associate Editor, FE&S September 19, 2008 IKEA Rules
I finally made it into Graham Elliot, the hyped-up outpost of the three-time James Be... More
E&S Extra Amelia Levin, Sr. Associate Editor, FE&S May 22, 2008 How to Go Green
With all the information circling about "going green" out there, it’s... More
Facility Design Project of the Month: Valley View Buffet Casino This isn't your stereotypical casino buffet. A $114 million expansion project last year added 90,000-square-feet to the buffet dining area and kitchen, complete with two garde manger areas plus a butcher shop...
Chain Profile: Santa Fe Cattle Co. This rapidly growing casual-dining “roadhouse” steak chain keeps an attentive eye
on everything from the details of the beef aging process to equipment design and maintenance.
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