A visual collection of foodservice industry design ideas
The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.
When a multi-concept retail dining outlet went virtually ignored by students at the University of Nevada, in Reno, (UNR) the team had to get creative.
With a very low percentage of students who qualify for free or reduced priced meals, 18%, Schuster, the district’s dining services director, knew he needed to make some changes to get students to remain on campus and participate in the district’s foodservice program.
At the start of the fall 2013 semester, the 1,000-resident Forest Hall within the southeast neighborhood of the Indiana University Bloomington campus got a new addition: The Restaurants at Woodland. Creating a culinary-focused, presentation-style dining destination offering a variety of options was the goal for the residential neighborhood.
When Homestead Village, a retirement community in Lancaster, Pa., decided to enlarge its main dining room, it took the opportunity to meld two cultures—younger baby boomers who wanted casual dining and older residents who preferred a more formal setting.
Five years in the making, the new cafeteria at the 300 North Los Angeles Ave. (300 NLA) Federal Building officially opened last November.