No matter how classy and upscale the restaurant, the kitchen can be a hot air trap, especially when the restaurant is in an old, poorly ventilated building. For food safety and equipment preservation, ...

Two panel discussions at the recent Restaurant Franchising and Innovation Summit focused on modern kitchen design and third-party delivery services. Experts with several brands shared insight on ...

Consumers now want to see their food being made and who is making it; it gives them a comfort level. At some point in recent years, restaurant trends started being driven by consumers rather than big ...

As Zoës Kitchen CEO Kevin Miles described the defining details of his brand’s fresh prototype Thursday night, the building itself decided it was time for some show-and-tell. “You can see, as the ...

When managing your building operations and the health of your equipment, preventing water damage can be one of the most important pieces of the puzzle. Damage from moisture and flooding is a fact of ...

Architects Carol and Paul Bentel have been so busy creating restaurants for marquee chefs and restaurateurs that it took them 20 years to get around to remodeling their own kitchen. “We finally got ...

The look, feel, and footprint of the family kitchen has evolved dramatically over the past 25 years. They reflect advances in technology and materials, as well as shifting lifestyles and aesthetics.