The University of Vermont’s Campus Residential and Dining Hall with a Teaching/Classroom Kitchen

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Published: October 1, 2018

Written by Donna Boss, Contributing Editor

Central Campus Dining Hall joins the University of Vermont’s (UVM) dining operations. This Burlington, Vt., dining operation was built as part of the new 695-bed Central Campus Residence Hall and the newly renovated Bailey/Howe Library. The university expects the building, which opened in August 2017, to receive LEED Gold certification.

Firebirds Energizes with a New Design

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Published: October 1, 2018

Written by Toby Weber, Contributing Editor

The old-school steakhouse has its place. Plenty of occasions call for a more formal experience, something that features the old-school sophistication of low lighting, rich woods and white tablecloths.

Rotolo’s Returns to its Roots

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Published: September 2, 2018

Written by Toby Weber, Contributing Editor

Rebranding usually looks to a restaurant’s future, but the shift of Rotolo’s Pizzeria to Rotolo’s Craft & Crust also pays homage to the chain’s past.

Melt Shop Wants to Take the Leap

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Published: August 1, 2018

Written by Toby Weber, Contributing Editor

It would be fair to describe Melt Shop founder and CEO Spencer Rubin as a meticulous person. After setting his sights on a career in the restaurant industry as a child, he has spent much of his life building the skills necessary to be a success.

I Heart Mac & Cheese Focuses on Efficiency

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Published: July 2, 2018

Written by Toby Weber, Contributing Editor

This comfort food specialist relies on a franchisee-friendly kitchen and simple operations to fuel growth.

Willie Jewell’s Keeps it Old School

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Published: June 1, 2018

Written by Toby Weber, Contributing Editor

Offering what it deems the best of all the regional barbecue styles, this fast-casual outfit commits to authenticity in both design and cooking.

A Chance to Rebuild at Northwest Jackson IB Middle School

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Published: June 1, 2018

Written by Donna Boss, Contributing Editor

The new kitchen, servery and dining room at this Jackson, Miss., middle school use contemporary technologies for a more efficient child nutrition program.

Urban Bricks: Built for Growth

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Published: May 1, 2018

Written by Toby Weber, Contributing Editor

With a hip yet low-frills design and limited equipment package, this fast-casual pizza chain was developed with franchising in mind. Three years in, the plan is working.

Introducing Dining and Culinary Arts at Southwest Legacy High School

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Published: May 1, 2018

Written by Donna Boss, Contributing Editor

The Customer Experience Isn’t Dead at Zoës Kitchen

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Published: April 2, 2018

Written by Toby Weber, Contributing Editor

With a new design, this fast-casual operation ups the emphasis on dine-in service and food quality through an open kitchen.