When the university aimed to turn a vacant former restaurant into a usable student space, its foodservice department didn’t anticipate what the area would eventually...
How to capitalize on the big restaurant trend without spending big money.
Fresh noncommercial concepts open their doors with new technology, an eye toward community and inspiration from the good old-fashioned outdoors.
With months of renovation success under its belt, the University of Chicago Medical Center foodservice team looks to its next project.
The foodservice vendor is taking cooking demonstrations on the road.
New noncommercial concepts include a 70,000-square-foot dining commons and an aerospace-themed student center.
The Marketplace caters to the business school’s diverse student body via a 10,000 square-foot space inside the school’s Global Hub.
Since the University of Chicago Medical Center was completing a floor-to-ceiling redesign and expansion of one of its patient kitchens after just one year, the project...
Hybrid restaurant Corridor uses streamlined planning to solve staffing troubles.
Line times at one campus eatery were slashed by an average of 23%.