A visual collection of foodservice industry design ideas
At the start of the fall 2013 semester, the 1,000-resident Forest Hall within the southeast neighborhood of the Indiana University Bloomington campus got a new addition: The Restaurants at Woodland. Creating a culinary-focused, presentation-style dining destination offering a variety of options was the goal for the residential neighborhood.
Is there a more perfect food than the taco? From fish and shrimp-filled varities to Asian fusion versions, FSD presents these recipes as evidence that a taco-consuming summer is in your operation's best interest.
Starbucks doesn't just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that the foodservice management company Bon Appétit shares. These same ideas
When Dining Services' Mexican concept at the University of California, Riverside, just wasn't delivering how the department wanted it to, Cheryl Garner, executive director of Dining Services, decided to spice things up. Enter Habanero's, which
What makes a successful food truck? FSD spoke to Gustavo Plascencia, general manager of safety, sustainability and projects for Dining Services at the University of California, Riverside, about his department's food truck, the Culinary Chameleon. Plas