new concepts


Providence College welcomes back students with a food hall-style dining concept

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.


PITA Mediterranean Street Food eyes college campuses to power its growth

Fast-casual restaurants are seeing benefits in expanding to nontraditional locations over brick-and-mortar stores.

The quick-service brand is looking to expand into hospitals, colleges and other nontraditional venues.

The upscale retirement community continues to add services and expand the menu while undergoing a massive renovation.

FoodiE Cafe will feature on-trend menu items that students can pre-order.

The corporate cafe is modeled on Sodexo’s Modern Recipe concept, promoting local flavors in a pandemic-ready space.

The B&I provider launches Flexible Food Solutions to feed workers wherever they are.

The sandwich chain worked with foodservice provider Gourmet Dining to launch the branded concept.

The new concept includes indoor and outdoor dining options, complete with fire pits, live music and more.

The Ringling Grillroom serves up menu items such as ahi tuna poke and jumbo lump crab cake with arugula, grapefruit and pickled red onion.

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