design

People

On Designing Nutrition Programs, for Theresa Laurenz

In only one year, Theresa Laurenz has made a big impact as the dietitian for Sodexo at Northwestern University in Evanston, Ill. One of her many initiatives is working with students—who have special diets or those who want to eat healthier—to

Operations

Merging of Brands

Luby’s Culinary Services has partnered with the marketing staff at the new 48-bed West Campus-Texas Children’s Hospital to create a kid-friendly foodservice program. According to Todd Coutee, senior vice president of operations for Luby’

PITTSBURGH—Natural glass and quartz countertops made from 85% recycled bottles and bamboo walls are just a few of the features of the new PNC Eco Bistro, located in the Allegheny Center Mall. Serv...

Culture, environment and expectation are key to successful dining room designs. Knowing expectations is the most important component to good dining room design, according to David Porter, CEO and pre...

“Going green” is becoming the design mantra for foodservice operators. There is currently a lot of buzz about “going green” in noncommercial foodservice, particularly with des...

Leafy greens are the base for most salads, but where chefs go from there is up for grabs. Some are even leaving out the lettuce completely, opting for artfully arranged vegetables, fruits and ot...

A new, roomier cafeteria has boosted participation and created new revenue possibilities for this Ohio school district.   At A Glance: Jackson High School in Ohio •No. of students: 1,800 ...

Remember when all plates were round? Today's cutting-edge dishes are just as likely to be square, rectangular, triangular, scalloped or kidney-shaped.

Today's food preparation stations are becoming easier on the eyes—as well as the back, legs, neck and shoulders.

The Georgia Institute of Technology last year saw a 20% increase in students purchasing unlimited meal plans following the renovation of Brittain Dining Hall, which now heavily emphasizes display cooking.

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