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design

Operations

Designing Dining Rooms

 By Becky Schilling on Jul. 15, 2009

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...

Operations

The New Color of Design

 By Susan Holaday on Jul. 14, 2007

“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...

Operations

Green Design

By Patricia Cobe on Jun. 01, 2007

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...

Operations

Old Space, New Design

By Howard Reill on Apr. 14, 2007

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 ...

Operations

Dinnerware that breaks the mold

Nov. 02, 2006

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

Operations

Food prep stations

Apr. 14, 2003

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

Operations

Towson Univ. Dining Hall Soars in Popularity

Jan. 31, 2003

Dinner volume more than doubled at Towson (MD) University's Newell Dining Hall as a result of a $2.2-million renovation completed this past fall.

Operations

Unlimited Meal Plans Growing at Georgia Tech

Jan. 31, 2003

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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