When considering the design on a modern limited-service restaurant kitchen, there’s one axiom that holds true: Modern is a moving target. In this era of heightened food-safety expectations, increased ...

Part I: Industry Perspective—The Shift Toward Adaptive Culinary Ecosystems The modern Chinese restaurant is no longer a ...

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 Shift Toward Modular and Ergonomic Kitchen Design The international landscape for Japanese dining is undergoing a transition from traditional, labor-intensive setups to “Modular Culinary ...

As stay at home orders caused many people to work from home and experience their houses in very different ways from pre-pandemic times, some interesting behaviors are starting to form. Not only are ...

Ghost kitchen, dark kitchen, virtual kitchen, cloud kitchen, whatever you call them, they’re popping up everywhere, with estimates placing the number at 1,500 in the United States. And while it only ...

Specializing in kitchen design can be an effective way to differentiate your business from those of other interior designers. But narrowing your business to this focus may also make growing your firm ...

Text description provided by the architects. In Feb 2019, the Taiwanese society criticized heavily an expensive yet unsightly new tourism train. Forus, JC Architecture, instead of complaining, we ...