new concepts


In campus construction zone, 2-way communication a key to success

Officials at the University of Illinois continue to oversee the construction of the Illinois Street Residence Hall, while making sure residents still get the most out of campus living.


Popular chef leaves Arkansas Heart Hospital

Chef Coby Smith departs the busy ramen bar he helped develop two and a half years ago.

The eatery, which is home to eight distinct micro-restaurants and serves around 3,000 meals daily, resembles a food hall while maintaining an all-you-care-to-eat dining hall atmosphere.

FSDs are piquing students’ interest with meals served on wheels.

Vendors are gearing up with on-trend fare and lower prices.

Taste4 will offer a mix of build-your-own and grab-and-go options.

A recent healthcare conference provided some insights.

This summer, residents, staff and construction workers sat down to appreciate local cuisine brought to their doorstep.

These fast-growing small chains may be a good fit for a noncommercial operation.

Innovative marketing and fresh initiatives are helping FSDs continue to grow their business.

  • Page 3