Culinary Services at MSU has injected new life into a two-decades-old concept with a tiered approach.
The new dining center features four micro-restaurants.
Renovation brings food preparation front and center.
A bright open space and stations in separate areas make the EVK work.
Renovation creates a serene, open space for employees respite.
Warm colors, stone tiles and good flow make Bistro3 Dining a success.
District redesigns high school dining program to resemble college atmosphere.
Café took the place of three operations and increased participation by 35% to 40%.
We’re on the hunt for the most awe-inspiring foodservice locations.
Eight concepts encourage community at Virginia Tech.
FitzVogt helps design assisted living communities for seniors with Alzheimer’s.
FSD checks out a renovated dining hall and an old-school soda fountain.
By creating distinctive concepts, the UW Union South has become a campus destination.
Social responsibility and high-end fare meet at Starbucks café.
Industrial design showcases classic pub fare at the University of Kansas.
A holiday break refresh is all this concept needed to get things cooking again.
Stewart has managed SAS through a campus transition period.
Red Sauce's pastas, pizzas and sandwiches built buzz at J&W.