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

More From FoodService Director

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources