At Bosch LLC, Iraj Fernando implements his commitment to restaurant-quality food.
FSD of the Month
It's not just about the food looking great. FSD highlights great foodservice facility design.
Café took the place of three operations and increased participation by 35% to 40%.
District redesigns high school dining program to resemble college atmosphere.
Renovation creates a serene, open space for employees respite.
Meal plans participation, trayless dining and local sourcing also included in the 2013 College and University Census.
Warm colors, stone tiles and good flow make Bistro3 Dining a success.
Operators cross borders to infuse drinks with a foreign twist.
As fish becomes more popular, sustainability comes to the fore.
Directors must provide appealing, good-tasting meals while keeping an eye on the bottom line.
Responding to student requests, Dining Services constructs three c-store-like units.
The Retail Experience
Madison's Butch Transue gets things cooking on the competitive barbecue scene.
My Other Passion
Rich Burlingame doesn't get kale, wants to go sailing and can't resist Hershey bars.
Designer burgers offer a chance for creativity for Metz Culinary Management.
Carlen Loewenthal finds innovative approaches to correct deficiencies.
Turon Cummings introduced new concepts and strives to be a team player.