Foodservice Equipment Longevity Starts with Infrastructure
Why foodservice equipment fails early, and how the right infrastructure decisions during design protect performance and reduce lifecycle cost.
Commercial Kitchen Layout for Workflow
How to design a commercial kitchen layout that supports workflow and efficiency. A practical guide for architects on coordination, sequencing, and zoning.
Restaurant Floor Plan Guide
A practical guide to restaurant floor plans for architects. Learn how flow, zoning, and coordination decisions shape long-term operational performance.
Foodservice Water Filtration Systems
There is nothing worse than leaving a restaurant with a bad taste in your mouth from the facility’s water quality. Water is used throughout the cooking and brewing process, so ensuring your water quality is at its best is extremely important for producing quality foods and beverages. What can a water filtration system affect in […]
Foodesign Experience: What Makes a Bar?
Disposables versus Reusables in Foodservice Operations
Georgia Southern University Dining
Foodesign recently took a trip to Georgia Southern University to speak with Jeff Yawn, Executive Director of Eagle Dining, and Emily Arrington, Assistant Manager of the Dining Commons, about the inner workings of the GSU dining services. Video filmed and edited by theFuze, Foodesign’s in-house media production group. The Dining Commons and Lakeside dining halls […]
Picking a Food Waste Processing System: Part Two
