Great Spaces: EVK Residential Dining, University of Southern California, Los Angeles

A bright open space and stations in separate areas make the EVK work.

Klinger says the most challenging aspect of the design was opening up the ceilings and connecting the two serving areas.

"We knew what we wanted to do, but it took some time and effort getting there," Klinger says. "The building is actually two buildings combined, so there were walls and structural features that limited us. Plus, it was an old facility and we had to take everything up to code."

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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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From T. Marzetti® Foodservice.

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To add an element of personalization and better connect students with the chefs making their meals, food stations inside the dining halls at the Claremont Colleges in Claremont, Calif., are being renamed after the chefs who work there, The Student Life reports.

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