Continue to Site >>>

Design

The latest design ideas to inspire your next construction project.

Design

Big dreams on a small budget

 By Amy McKeever on Jul. 20, 2017

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.

Design

Inside a revamped dining hall rooted in flexibility

By Benita Gingerella on Jul. 11, 2017

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

Design

See inside Johns Hopkins’ newest student hangout

By Dana Moran on Jun. 19, 2017

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.

Design

Crafting a food hall on a budget

By Amy McKeever on Jun. 14, 2017

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

Design

Tour Chartwells' new mobile teaching kitchen for kids

By Lisa Arnett on May 15, 2017

The foodservice vendor is taking cooking demonstrations on the road.

Design

Kitchen of the future

By Dana Moran on May 15, 2017

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

Design

8 spaces that innovate

By FSD Staff on May 15, 2017

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

Design

7 up-and-coming campus eateries to watch

By Benita Gingerella on May 11, 2017

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

Design

Take a look at Northwestern’s new global-inspired eatery

By Benita Gingerella on Apr. 20, 2017

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

Design

Hybrid restaurant uses streamlined planning to solve staffing troubles

By Lauren Hallow on Apr. 14, 2017

Hybrid restaurant Corridor uses streamlined planning to solve staffing troubles.

  • Page 7