TITLE

Serving Lines Create Theater

AUTHOR(S)
Soucie, Ray
PUB. DATE
October 2005
SOURCE
FoodService Director;10/15/2005, Vol. 18 Issue 10, p48
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
This article reports on improvements in food service facility design as of October 15, 2005. Today's serving counters are often non-linear in design and offer the look and feel of retail marketplaces. They have attractive geometrical shapes with individual design concepts for each venue. Equipment has changed from the traditional four-pan drop-in food well to induction cookers, hot and cold stone-heated surfaces, air-curtain refrigeration and rotating display cases.
ACCESSION #
18765642

 

Related Articles

  • Quality Food, Quality Environment.  // Food Management;May2003, Vol. 38 Issue 5, p76 

    This article focuses on the onsite dining facilities whose design demonstrate unusual flair, innovation or efficiencies. Dining Room at the Robert Wood Johnson University Hospital New Brunswick, New Jersey is one such site. Robert Wood Johnson University Hospital is the principal hospital for...

  • Are Your Customers Well Served or Well Fed? Lapean, Shawn // Food Management;Mar2004, Vol. 39 Issue 3, p22 

    Professional foodservice directors spend an enormous amount of time, effort and money to upgrade their facilities, train their employees, design superior menus and build sophisticated systems for tracking the financial performance of their programs. But everytime, the word "feed" is used in...

  • Market basket. Watkins, Carolyn // Food Management;Feb2000, Vol. 35 Issue 2, p89 

    Features products, equipment and services of interest to foodservice operators. Includes Anchor's Customizer Menu Maker program; Knorr Classic Demi-Glace Sauce mix; Broccoli Cheese Rise Casserole from Nestle Foodservices; Foodservice equipment from Bevles Co.

  • With poor planning, communication isn't all that breaks down.  // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p32 

    Explains how lack of communication between operators and designers can cause problems in the renovation or construction of kitchen in a restaurant or on-site food facility. Operators' failure to explain to designers the exact nature of the foodservice operation being served by the kitchen;...

  • NEWS DIGESTS.  // Nation's Restaurant News;1/7/2002, Vol. 36 Issue 1, p22 

    Reports the developments related to food service equipment in the United States as of January 2002. Selection of Rick Rose to oversee the commercial kitchen design division of Design Development; Appointment of John T. LaMontagne as regional sales manager of Leviton Manufacturing Co.;...

  • Beverage dispensers. Weisberg, Karen // FoodService Director;11/15/97, Vol. 10 Issue 11, p122 

    Presents how beverage dispensers can be an important equipment in foodservice operations. Advantages of using dispensers; Self-service with the use of dispensers; Improving sales through self-serve espresso machine; Introduction of granita machine.

  • Choosing tailored or casual design for food courts and serveries. Frable Jr., Foster // Nation's Restaurant News;06/07/99, Vol. 33 Issue 23, p24 

    Discusses various aspects of restaurant design and construction. Problems with tailored serving areas; Movenpick's Marche concept for restaurant design; Products being marketed by the company.

  • Tower Bridge.  // Event;Sep2011, p27 

    The article offers information on Tower Bridge in London, England which offer packages in its Bridge Master's venues including North Tower Lounge, Engine Rooms, and Dining Room.

  • Dinner is served. Great dining rooms. Roper, James H. // Colonial Homes;Nov98, Vol. 24 Issue 5, p68 

    Features a collection of dining rooms. Furnishings and decoration of the dining rooms; Color motif; Lighting in the dining rooms.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics