Gen Z Presents Unique Challenges for Restaurants, Plus More Foodservice News
The Conference Board reports consumer confidence took a hit in June. Grubhub’s parent company is exploring various options for the food delivery firm, while Middleby adds to its portfolio. These stories and more This Week in Foodservice.
K-12 Foodservice Learning from Established Commissary Model in Louisville, Ky.
Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.
Sleek, Pandemic-Influenced Design Defines New Foodservice Offering for NFL Employees
The Los Angeles headquarters for the National Football League resides in a $5 billion, 298-acre parkland known as The District at Hollywood Park in Inglewood, Calif. The District includes world-class sports and performance venues, office, retail and residential spaces. The centerpiece of The District is SoFi Stadium, home of the NFL’s Los Angeles Rams and Chargers.
What’s Ahead for Higher Ed
For college dining services, it’s a brave new post-pandemic world
Experience and Transparency are key to this DSR's Success
Michael Brady, Southern California Restaurant Design Group
Walk-in Formats for Function
Proper placement, sizing and utilization of space are hallmarks of an efficient walk-in.
Menu Trend: Charcuterie
Artisan meat and cheese popularity continues to soar as Americans’ hankering for charcuterie boards grows.
Duke Refreshes Its Market-Concept Dining Operation
Flexibility to change and improve with the times became one of the primary goals of Duke University’s market street food concept in the Richard H. Brodhead Center for Campus Life when it opened in August 2016. Six years later, a refresh of 4 of the Brodhead Center’s 14 restaurant concepts and a replacement of a chain restaurant stay true to the original project team’s vision.
The Evolution of the Event Space Segment
Pent-up demand has consumers now looking for more upscale and/or unique experiences when hosting events.
K-12 School Foodservice
Flexible design, a rethinking of service flow and multiuse equipment are all making headway in school foodservice programs.
