The latest design ideas to inspire your next construction project.


Big dreams on a small budget

Here's how to turn ideas into reality without breaking the bank. Whether it’s a growing business or the desire to get creative, change is always on the radar.


Inside a revamped dining hall rooted in flexibility

The eatery’s seven stations will bring expanded hours and new food options to the University of Pennsylvania.

When the university aimed to turn a vacant former restaurant into a usable student space, its foodservice department didn’t anticipate what the area would eventually become.

How to capitalize on the big restaurant trend without spending big money. 

The foodservice vendor is taking cooking demonstrations on the road.

With months of renovation success under its belt, the University of Chicago Medical Center foodservice team looks to its next project. 

Fresh noncommercial  concepts open their doors with new technology, an eye toward community and inspiration from the good old-fashioned outdoors.

New noncommercial concepts include a 70,000-square-foot dining commons and an aerospace-themed student center. 

The Marketplace caters to the business school’s diverse student body via a 10,000 square-foot space inside the school’s Global Hub.

Hybrid restaurant Corridor uses streamlined planning to solve staffing troubles.

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