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How 3 operations put a spotlight on plants

Campus eateries are using a wide range of techniques to sell new plant-based items derived from their local procurement processes.

Operations

When a cafeteria becomes a disaster shelter

Here's how FSDs adapt to help feed people during emergencies.

Here’s how Bethany overhauled its entire foodservice program—without inciting a riot.

FSDs share their tips for staying on track.

Renovating and building new dining concepts can prove a daunting task. Operators revisit their revamp successes and what lessons they’ll carry into the future.

Here's how to answer the need for speed as technology advances beyond simple equipment. Some operators are investing in equipment that can trim the time off throughput.

When revamping, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, what’s the most efficient flow and more?

 Get a taste of the school's collaborative concepts.

The new student union nabbed the food hall’s concept and even one of its designers.

Check out how these universities are capturing off-campus students, slicing labor in half and shrinking pre-consumer food waste.

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