Focusing on the food experience, the University of North Texas introduced Eagle Landing, its first free-standing dining hall. Replacing an outdated dining hall, this new all-you-care-to-eat dining center includes seven restaurant-style concepts and a kitchen with two cold rooms.
School servery design does not typically adhere to a one-size-fits-all approach. What works best for elementary students is not necessarily a fit for middle or high schoolers. And with differing foodservice space allocations, budgets and program specifications, K-12 servery formats can take on seemingly endless variations.
Greg Blasgen, Edward Don & Company
Why CEOs of restaurant chains continue to depart in large numbers. Hybrid restaurants – those mixing several styles of service – are increasing. Outback goes after the catering business. These stories and a whole lot more This Week in Foodservice.
Projects are picking up, people are patronizing restaurants again and travel plans are resuming. It’s easy to be optimistic right now. But, Daniel Bendas, managing partner of the hospitality consultancy Synergy Consultants, encourages a cautious approach.