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.
Designing in tight spaces is tough to manage. When a copy center left a shoebox-shaped hole at the university center at the University of Northern Colorado, in Greeley, Hal Brown, director of dining services, was faced with the task of turning 900 square
At EVK (nicknamed Everybody’s Kitchen) Residential Dining at the University of Southern California, Los Angeles, bold color choices and natural light have brought a modern sensibility to what was a very dated space. New to EVK are a Mongolian grill,
In March 2013 the approximately 2,300 employees at the State Farm Operations Center got their first look at their new café. The four-month front-of-house renovation brought better flow to the café, which features a deli, pizza/pasta station,
Built in the 1960s, Bistro3 Dining Hall had only received equipment updates when needed. The renovation brought several restaurant venues together under one roof, along with natural light and a comfortable Western Michigan-themed atmosphere. The venue fea
When more than 1,000 students were to be added to Union High School, in the Union Public School District in Tulsa, Okla., Lisa Griffin, R.D., director of child nutrition, knew she needed to upgrade the cafeteria to be able to handle the influx. The school