Design – Foodservice Equipment Reports Magazine

How Renovations Increased Efficiencies at a Texas High School

FER Edit — Wed, 13 May 2026 14:06:48 +0000

Michael Francis faces a challenge that’s not uncommon for K-12 food service directors in major cities. “We are landlocked,” says Francis, Director of School Nutrition Services for Spring Branch Independent School District in Houston. “We can’t get any bigger and won’t be adding any new schools.” The district’s 41 existing schools include early education centers as well as elementary…

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Huey Magoo’s Launches Condensed Drive-Thru Prototype

FER Edit — Mon, 04 May 2026 20:41:43 +0000

Huey Magoo’s, a fast-casual, chicken-focused chain, has introduced a freestanding drive-thru prototype that lowers build costs and increases site flexibility when compared with its traditional design. The prototype measures about 1,850 square feet, plus an outdoor cooler. At 40-feet wide by 50-feet deep, it fits typical half-acre parcels and includes seating for 37 inside and 18 outside…

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Here’s the Deal: Hitting the Target With Custom Fab

Christine Lafave Grace — Fri, 01 May 2026 15:48:17 +0000

Having clearly defined goals and precisely established specs going into a custom fabrication project can make all the difference between a finished product that’s “just right” and one that’s “not quite.” Kristen Horn, COO of Johnson-Lancaster and Associates in Clearwater, Fla., knows this, as she helps oversee Johnson-Lancaster’s own custom fabrication shop and works with specialty fabricators…

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Nonprofit Designs Headquarters Built to Nourish

Janice Cha — Fri, 01 May 2026 13:41:20 +0000

When Pappas Restaurants joined forces with Kids’ Meals in planning the latter’s next Houston headquarters, the result was more than a new building; it made a great leap forward in feeding the city’s most vulnerable, and youngest, residents. Five days a week, volunteers assemble and deliver 12,500 lunches, using 24 donated Kids’ Meals vans that fan out across two counties. During school breaks…

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Exclusive: Foodservice Design Best Practices

Karen M. Alley — Thu, 30 Apr 2026 12:26:13 +0000

For any operator considering a new design or looking to refresh a brand, understanding the current landscape of foodservice is important. From the real estate market to the labor force, a variety of factors make an impact on planning and implementing a new design, but one of the most important things to consider is the customer. “People are looking for convenience…

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Freddy’s Launches First Military Base Location

FER Edit — Thu, 16 Apr 2026 21:46:18 +0000

Freddy’s Frozen Custard & Steakburgers opened its first-ever U.S. military base location this past week. Situated within the Fort Lee Army installation commissary, the restaurant operates within a smaller footprint than a traditional Freddy’s. It features a streamlined kitchen and a simplified menu designed specifically for the space. “We had to be flexible in how we approached this location…

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A Look Behind the Scenes at Feeding Music Festival Fans

Allison Rezendes — Tue, 07 Apr 2026 18:26:18 +0000

From the Innings Festival in February to Austin City Limits in October, and Bonnaroo and Lollapalooza in between, music festivals run year-round. Part of the experience includes dining, of course. In fact, it’s a critical component, says Kevin Noonan, senior food and beverage manager for C3 Presents, based in Austin, Texas, which produces each of these events. Kevin Noonan…

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How Austin ISD Enhanced Efficiency, Sustainability

FER Edit — Wed, 01 Apr 2026 14:39:59 +0000

At Austin Independent School District, Ryan Mikolaycik oversees foodservice operations for 69,000 students attending 115 schools, each with its own kitchen. “I see ourselves as the largest restaurant chain in Austin, Texas,” says Mikolaycik, executive director of foodservice and warehouse operations for Austin ISD. “We do over 10 million meals per year, breakfast and lunch combined…

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Johnny Carino’s Prototype Spotlights Bar, Beverages

FER Edit — Tue, 17 Mar 2026 17:51:51 +0000

Italian casual dining brand Johnny Carino’s will open the doors March 25 to its latest prototype, situated in Laredo, Texas. Measuring about 6,000 square feet, the prototype aims to deliver a modern Italian dining experience, the brand says, complete with an expansive bar and updated branding and design elements. The prototype’s enhanced beverage lineup features craft cocktails…

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Schlotzsky’s Deli Unveils Refreshed Design, Name

FER Edit — Mon, 02 Mar 2026 22:44:44 +0000

On March 2, Schlotzsky’s Deli announced a new prototype, as well as a return to including “deli” in its name. The new design is set to include a self-order kiosk, dedicated digital pickup zones, grab-and-go offerings, pre-made cold subs and strategically placed beverage stations—all of which are designed to support speed of service, throughput and ease of use, shares a release.

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