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Design

The latest design ideas to inspire your next construction project.

Design

Designing concepts that engage diners

 By Alaina Lancaster on Jun. 15, 2016

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how ...

Design

Holler & Dash: Targeting a new generation

 By Kelsey Squire on Jun. 14, 2016

Cracker Barrel is trying to broaden its reach and capitalize on a prime segment for growth by launching an entirely new fast-casual concept, Holler & Dash.

Design

3 new concepts shaking up C&U

By Alaina Lancaster on May 24, 2016

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

Design

9 designs that shine

May 16, 2016

These operations are not just keeping up with consumers; they are setting the pace, creating concepts that are just as transformative, adaptable and resourceful as the people they are serving.

Design

Maryville College brings dining hall into the modern era

By Dana Moran on Apr. 15, 2016

Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a renovation.

Design

A 99% portable operation feeds conference-goers in Austin

By Kelly Killian on Mar. 22, 2016

A behind-the-scenes tour of the movable foodservice operations at Austin Convention Center in Texas during its busiest event of the year.

Design

Dolly's Cafe feels like home

By Lisa Arnett on Mar. 15, 2016

Here are four strategies used to achieve Dolly Cafe's goal of having a comfy space for diners to settle in—which took about six weeks to complete.

Design

Beatrix offers grab-and-go, traditional service

By Sara Rush Wirth on Mar. 15, 2016

Beatrix's trick: meshing grab-and-go and traditional service in a narrow 9,000-square-foot space, without impacting the experience for diners in either.

Design

The best before-and-after transformation idea

By Dana Moran on Mar. 15, 2016

When Oklahoma State was looking to make better use of a very old cafeteria that had turned into a study and events room, barbecue was a natural choice.

Design

How 4 operators created new concepts from existing space

By Lisa Arnett on Feb. 16, 2016

Sometimes the enemy of a great idea is lack of space. These four intrepid operators carved out new facilities from dead space in their current footprint.

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