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.
The university’s new dining hall features a variety of food stations, small plates and sustainable initiatives.
The 25-year-old Centennial Campus at North Carolina State University finally received its first permanent, full-service dining facility this fall when On The Oval Culinary Creations opened.
The old 1960’s, two-line cafeteria layout at the University of Connecticut McMahon Dining Hall is now a distant memory.
As part of its $120 million renovation, Mt. Carmel St. Ann’s Hospital in Westerville, Ohio, dedicated $4.4 million toward the design and construction of Bryden Bistro, a contemporary on-site eatery that provides staff and guests a place to relax and
Food trucks are becoming almost ubiquitous on college campuses. Each year more universities get in on this new revenue stream, and some campuses with trucks are adding another to the mix. The designs and menus often reflect the culture of the university,