'QUEL'S CORNER

In a time where flexibility is key, ghost kitchens can be built anywhere with the right equipment and operate a variety of menu offerings.

So, we’re a little delayed on this post, but in this case … delayed is a good thing. We’re busy at the office (seriously have you seen...

Three of our Project Designers discuss some of their favorite projects, the focal points and the importance of the "Wow Factor."

As the summer’s end is quickly approaching and the smell of number 2 pencils is creeping in, I thought a reflection of how I spent my...

If you were sitting on a piano stool, you’d have everything within reach. Now imagine that same mindset in your commercial kitchen design.

Unlimited capabilities. Endless possibilities. What are the first things you think about when asked about a futuristic movie you watched...

Q&A with the HX Experience Foodservice Pioneering Concept winning team, which combined hydroponics, food forward and culinary trends.

In the foodservice and hospitality industry, the benefits of hydroponic technology include design, better tasting produce and more!

Humans adapt. It is in our nature. Earlier this year a pandemic wreaked havoc all over the world. What did we do? We adapted. People...

We want to keep you on your toes with new content and more posts. So I’m going to be introducing guest bloggers and interviews ...

We can take this piece about refreshes in hundreds of directions but for now, let’s focus on the monotony of going to the same place every d

This new neighborhood has put the spotlight on design. See how foodservice solutions in B+I are evolving. Posh. Exciting. Trendy....