design

line kings girl goat open kitchen
Open kitchen concepts satisfy guests’ desire for transparency. But there are some caveats. Here’s how to create a positive experience when the walls are down.
herb garden wall
In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment.
The eatery aims to serve as an extension of the exhibits.
valley dining center floorplan
Planning, designing, menuing and launching just one restaurant is no small feat—but at Western Michigan University’s new Valley Dining Center, nine microrestaurants will open for business this fall.
artistic doors
Operations are starting to follow suit of K-12 student murals, making the most of the artistic talents of diners sitting right there at the table.
minneapolis food bus
Operators have come a long way since the days of their first food trucks. Learn from these FSDs’ mobile adventures to keep trucking without a hitch.
lettuce eat dining
Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely.
College and university foodservice operators are facing down a number of shifting factors, from growing interest in local sourcing to a rise in the minimum wage.
salad chef
To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.
olympic athlete feeding tables
As associate director of food and nutrition services for the U.S. Olympic Committee, Terri Moreman leads foodservice at the U.S. Olympic Training Center in Colorado.

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