Great Spaces: Bistro3 Dining, Western Michigan University, Kalamazoo

Warm colors, stone tiles and good flow make Bistro3 Dining a success.

Gipper thinks World Flavors station is the most stunning part of the dining hall's design. "It’s the first thing you see when you walk in. So right off the bat, you see that the space is contemporary and comfortable. It has a beautiful copper façade over the hood. It uses lovely glass tiles at the bottom. It’s two very nice serving areas on either side. You are drawn to go over and see what’s being served at that station."

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Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

Industry News & Opinion

Enforcement of delayed federal menu labeling rules will start on May 7, with some of the more taxing requirements likely to be moderated before that date, the Food and Drug Administration announced this afternoon.

This news is likely to be warmly received by the foodservice industry, which voiced displeasure with the Trump administration’s decision to push back enforcement last spring by a year. The postponement came less than a week before enactment was set to begin. Many of the establishments covered by the law—essentially units of most restaurant chains—had already invested the...

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millennial food trends foodservice

From T. Marzetti® Foodservice.

Their dorm rooms might be messy, but today’s college students want dining halls to clean up and offer less-processed, healthier options.

Millennials are leading the booming “free-from” foods trend. Of the participants in a recent Mintel group study, 60% of millennials said they’re concerned about transparency and clean ingredients in the food they eat. Many of them are currently in college, where they are making their own food decisions for the first time, and millennial preferences are clear: fresh ingredients, healthy options and clean...

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From T. Marzetti® Foodservice.

The definition of “salad” is rapidly expanding, and with increased variation comes increased consumer interest. Diners love the novelty of a fresh take on an old favorite: enough familiarity to ensure they’ll enjoy it and enough innovation to make it an adventure.

Don’t let this super easy—and incredibly popular—food trend pass you by. Here are five ways to get started.

1. Make salad the main event

These days, diners are looking to salads for that main-dish oomph and satisfaction, in part because of salads’ clean ingredients and fresh...

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