Design

The latest design ideas to inspire your next construction project.

Design

Hydroponic Garden, Gonzaga University, Spokane, Wash.

An empty expanse of dining hall windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says the garden’s greenery is one way to

Design

Union South, University of Wisconsin, Madison

When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn’t aiming for just “good.” They were going for &

To serve part of campus during a $10 million renovation of a campus dining center, the dining department at Colorado State University knew it needed a temporary facility that was going to entice and satisfy students. After looking at several options, incl

Late last year FSD had the chance to visit Melanie Konarik, director of child nutrition for the Spring Independent School District in Houston. Spring ISD, the 2008 District of the Year award recipient from the School Nutrition Association, has made great

Is there a more perfect food than the taco? From fish and shrimp-filled varities to Asian fusion versions, FSD presents these recipes as evidence that a taco-consuming summer is in your operation's best interest.

Starbucks doesn't just want to wake up the world with caffeine. The company also has made a commitment to promote its socially responsible practices, a commitment that the foodservice management company Bon Appétit shares. These same ideas&nbsp

The fine arts residence hall, lovingly known as “Hash,” deserved something special when it came time to renovate its retail foodservice location, says Mark Maranell, general manager of the...

When Dining Services' Mexican concept at the University of California, Riverside, just wasn't delivering how the department wanted it to, Cheryl Garner, executive director of Dining Services, decided to spice things up. Enter Habanero's, which

What makes a successful food truck? FSD spoke to Gustavo Plascencia, general manager of safety, sustainability and projects for Dining Services at the University of California, Riverside, about his department's food truck, the Culinary Chameleon. Plas

FSD recently had the opportunity to visit Salvatore Cantalupo, corporate chef for Stamford, Conn.-based Corporate Image Dining Services, who showed us around three of his company's accounts. Event though the contract company is small—it is curre

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