Design

The latest design ideas to inspire your next construction project.

Design

Hospital FSD shares lessons from a rebuild

Sidney and Lois Eskenazi Hospital’s Thomas Thaman learned the importance of communicating a foodservice department’s needs while working with consultants.

Design

Blue Wall makeover gives UMass dining more options and customers

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Building a blueprint for the future starts with meaningful design. Here's a look at the Flavor HArvest Cafe at HealthPark Medical Center.

Building a blueprint for the future starts with meaningful design. Here's a look at The Edge dining facility at Michigan State University.

The university spent $12.1 million to renovate the Revelle Dining Commons into 64 Degrees and Roger’s Market.

When students at St. Anne School in Laguna Niguel, Calif., went to lunch on Feb. 2, they were able see their new two-story cafeteria for the first time.

When a multi-concept retail dining outlet went virtually ignored by students at the University of Nevada, in Reno, (UNR) the team had to get creative.

With a very low percentage of students who qualify for free or reduced priced meals, 18%, Schuster, the district’s dining services director, knew he needed to make some changes to get students to remain on campus and participate in the district’s foodservice program.

Shirley Everett, senior associate vice provost of residential & dining enterprises, had a vision “to create a unique design, which enhances the student living and learning experience with an equally innovative, educational and sustainable dining experience” at the Florence Moore Dining Hall.

Focused on seasonal ingredients, a new food truck will service the underserved areas of the Ohio campus.

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