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.
In January 2013, Geisinger Medical Center opened the Atrium Café, in the lower level of the campus’s Hospital for Advanced Medicine. Foodservice Director Steve Cerullo says the 350-seat café took the place of three disparate operations
In August, Virginia Tech University Dining Services opened Turner Place at Lavery Hall, a state-of-the-art dining facility with eight distinctive restaurant-style concepts and a community room that serves the Virginia Tech Corps of Cadets. Ted Faulkner, d
Great changes, such as renovated dining halls and new restaurant-quality retail, have been made at the University of Missouri, in Columbia, which made FSD eager to see these changes for itself. Julaine Kiehn, director of Campus Dining Services, was kind e
They say you can't go home again. Online Managing Editor Lindsey Ramsey decided to ignore the old adage and return to her alma mater to see what had changed in foodservice in the six years since she graduated. Luckily, Nona Golledge, director of KU Di
An empty expanse of dining hall windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says the garden’s greenery is one way to