The great space race

We’re on the hunt for the most awe-inspiring foodservice locations.

By 
Lindsey Ramsey, Contributing Editor

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. What made that space great was it’s location, on the 14th floor in the middle of New York City, with floor-to-ceiling windows letting in a ton of natural light. The servery itself is modern with clean lines that all help showcase the beautiful food the café serves. That experience showed me that there is more to creating a great foodservice location than just the food.

This thought is the fuel behind our April cover story. We are searching for the most inspiring, impressive and simply great spaces in foodservice. Has your location been through a recent renovation or finished a construction project? Shoot us an email and let us know and you could be included in our story, which will take a look at what exactly makes a foodservice location’s facilities stand out. We will offer tips on improving your own space and more, so if you are the proud director of a great space or know of one we should check out, please send an email to lramsey@cspnet.com as soon possible.

Keywords: 
design

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We have kitchens without backflow preventers or potable water to wash greens, so we set up a salad shaker bar with precut, prewashed produce. The cups are filled with lettuce, and students can add their choice of toppings and dressings in the top and shake it up. It’s really cool to see them excited about vegetables.

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