The latest design ideas to inspire your next construction project.


Top noncommercial designs of 2015

Remember when they used to call it institutional foodservice? There’s nothing that blasé about the designs of these four noncommercial facilities. Form isn’t sacrificed to function, and each of our picks of the years best delivers something more than just an inviting setting.


How to ready facilities for a natural disaster

Operators in states where earthquakes, hurricanes, flooding and tornadoes are commonplace are keeping natural disasters in mind when designing or renovating.

A renovation often is an opportunity to re-energize a cafeteria space, but along with fresh designs and new equipment comes hindsight that can be applied.

Spinnerie adapted a slow cooking method to a high-volume, quick-service environment, through a combination of efficient prep methods and rotisserie ovens.

When it comes to menu boards, going high-tech isn’t always the right choice. Whether it’s digital screens or chalkboards, the decision goes beyond what's cool.

Ohio State University is receiving rave reviews from students since opening Traditions at Scott dining hall at the beginning of the fall semester.

Atlanta’s newest entrant is Ponce City Market, an internationally inspired restaurant-retail hybrid showcasing well-known and emerging culinary talent.

The founders of Thumbtack, an online marketplace connecting service professionals and customers, quite literally put their money where their mouths are.

A new housing unit on West Virginia University's campus proved the perfect opportunity for Sheetz to develop a foot-traffic reliant c-store without gas.

With real estate tough to come by, restaurants and bars are popping up in some nontraditional places. One of the newest is Danny Meyer's GreenRiver.

  • Page 12