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Open Kitchens: The Show Goes On - Foodservice Equipment Supplies Comprising roughly 1,500 square feet, the open kitchen includes a front cold line with double-shelf stainless-steel plate storage and pass-thru and a center hot line with an 8-foot solid-fuel grill on one end and a traditional range on the other Beyond the range, at the far end of the open kitchen space, sits a raw bar with counter seating for
Terza Ristorante and La Vetta Bar Nel Cielo in Rochester, Minn. Staff: Executive chef and three sous chefs, general manager, bar manager, service manager, assistant manager and approximately 60 other staff members Total Project Cost: $2 6 million plus tenant improvements for Terza and La Vetta Equipment Investment: Terza, $680,000; La Vetta, $170,000 Website: www terza3 com
Open Kitchens and Broad Menus Define Foodservice at Rutter’s This restaurant has an extremely broad menu Offerings include everything from breakfast sandwiches and burgers to stir-fries, short ribs and tiramisu, all served 24-7 Touch-screen kiosks handle all foodservice orders at Rutter’s The fully open kitchen encourages guests to watch their orders being made
110 Grill Succeeds with a Small Strategy The restaurant’s fully open kitchen not only adds energy to the space, but it also helps build confidence in the cleanliness of the operation and its allergy-safe menu offerings According to Dion, the year break between new openings was a planned hiatus The company, he said, took that time to focus on honing its operations, menu, marketing
Renovation Challenges and Best Practices - Foodservice Equipment Supplies The renovated Pinch Chinese restaurant includes a viewing portal where guests can peek into the dumpling kitchen from one end of the restaurant Photos courtesy of Next Step Design The desired outcome of the display kitchen was the driver behind decisions concerning the front and back of the house The Dreaded Infrastructure Investigation
Display Kitchen Adds Focal Point to High-Level Dining at Boutique Hotel Scope of project: Thorny Oyster, a full-service restaurant with a display kitchen and full-service bar, plus a back-of-the-house kitchen supporting Thorny Oyster, Smoke, a barbecue quick-service restaurant, Hinge, a cocktail bar, and room service for Pearl Hotel Equipment investment: $500,000
Crossings Restaurant in South Pasadena, Calif. An adaptive reuse of a classic building, this restaurant blends historic and contemporary decor, placing the guests' focus on a compact yet efficient open kitchen Crossings Restaurant in South Pasadena, Calif - Foodservice Equipment Supplies
New Restaurant Design Part of Taco Bell’s Growth Plans As part of its expansion plans to open 2,000 new restaurants by 2022, Taco Bell plans to test 4 new restaurant designs "While all four restaurant designs each have a different contextual personality, they all share a commonality in expressing Taco Bell's brand like never before," stated Marisa Thalberg, Chief Marketing Officer at Taco Bell Corp
A Guide to Dry Storage Area Design - Foodservice Equipment Supplies As a general rule, organize items as first in, first out Installing risers ensures containers sit at least 6 inches off the floor for easier cleaning Also, design dry storage areas with clear aisleways wide enough to move easily through and maneuver, which is necessary for safety Accessibility is also a consideration
Functional by Design: Expediting Stations - Foodservice Equipment . . . With three open kitchens in 84 Hospitality’s restaurant portfolio, Rachel Cope, founder and CEO, finds the open concept drives the placement of the expediting station It needs to be in a spot “where it can be the eyes and ears of the kitchen, and everyone can see the line, and be able to communicate with staff members without too much