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Great Spaces: Atrium Café at Geisinger Medical Center, Danville, Pa.

 Apr. 11, 2013

In January 2013, Geisinger Medical Center opened the Atrium Café, in the lower level of the campus’s Hospital for Advanced Medicine. Foodservice Director Steve Cerullo says the 350-seat café took the place of three disparate operations

Design

Great Spaces: State Farm Café, State Farm Operations Center, Duluth, Ga.

 Apr. 11, 2013

In March 2013 the approximately 2,300 employees at the State Farm Operations Center got their first look at their new café. The four-month front-of-house renovation brought better flow to the café, which features a deli, pizza/pasta station,

The great space race

By Lindsey Ramsey on Feb. 14, 2013

I think I experienced my first jaw-dropping moment covering the non-commercial industry when, early in my tenure here at FoodService Director, I got the chance to tour the then-new New York Times cafeteria, run by Restaurant Associates.

Design

Turner Place, Virginia Tech University, Blacksburg, Va.

Jan. 27, 2013

In August, Virginia Tech University Dining Services opened Turner Place at Lavery Hall, a state-of-the-art dining facility with eight distinctive restaurant-style concepts and a community room that serves the Virginia Tech Corps of Cadets. Ted Faulkner, d

Menu

Creating Homes for a Special Population

By Paul King on Nov. 19, 2012

Regional foodservice provider FitzVogt & Associates is partnering with a developer of assisted living facilities for seniors in Massachusetts on the design and management of several residential communities specifically designed for those with memory l

Design

Campus Tour: University of Kansas, Lawrence

Oct. 18, 2012

They say you can't go home again. Online Managing Editor Lindsey Ramsey decided to ignore the old adage and return to her alma mater to see what had changed in foodservice in the six years since she graduated. Luckily, Nona Golledge, director of KU Di

Design

Union South, University of Wisconsin, Madison

Sep. 13, 2012

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn’t aiming for just “good.” They were going for &

Operations

What’s in a mame? Texas Tech may find out

By Paul King on Aug. 30, 2012

Late last month, Texas Tech University, in Lubbock, opened an interesting new dining hall. Now, I haven’t seen the facility, which according to the university has more than 20,000 square feet devoted to food and cost $45 million to build. So I can’t say whether the dining concepts are anything more than varied, which I gleaned from a news article announcing the grand opening.

Operations

SODO Kitchen Supports Sustainability Mission

By Lindsey Ramsey on Aug. 17, 2012

Starbucks doesn’t just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that Bon Appétit, foodservice provider at Starbucks’ Seattle headquarters

Design

The Studio, University of Kansas, Lawrence

May 03, 2012

The fine arts residence hall, lovingly known as “Hash,” deserved something special when it came time to renovate its retail foodservice location, says Mark Maranell, general manager of the...

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