A visual collection of foodservice industry design ideas
When a multi-concept retail dining outlet went virtually ignored by students at the University of Nevada, in Reno, (UNR) the team had to get creative. With research and trends compiled through a partnership with consultant Webb Culinary Design and a desire to deliver an over-the-top experience, a new theme and menu for the unit was established to attract the campus’ millennial population: Steampunked waffles and burritos.
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
FSD recently had the opportunity to visit Salvatore Cantalupo, corporate chef for Stamford, Conn.-based Corporate Image Dining Services, who showed us around three of his company's accounts. Event though the contract company is small—it is curre
Feast, the new all-asian dining hall at the University of California, Los Angeles, was designed to evoke a restaurant feel to go along with its authentic Asian cuisine. Daryl Ansel, director of food and beverage, sent FSD photos of the space and menu item
Dean Wright, director of Dining Services for 33,000-student Brigham Young University in Provo, Utah, gave FSDa tour of several of the foodservice operations on his retail-focused campus.