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.
Company sees high-quality food, reasonable prices and top-flight technology as ticket to business success.
Designing around three columns was just one of many of the Munchy Mart's challenges.
A bright open space and stations in separate areas make the EVK work.
Designer burgers offer a chance for creativity for Metz Culinary Management.
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.