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Designing for Fast Casual, Duke University’s Culinary Exploration; The NAFEM Show Wrap-up

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The Specifier - An Essential Resource for E&S Consultants

February 16, 2017

Designing for Fast Casual: An Architect’s Perspective

The light configuration built from drywall made many appearances on Instagram and Pinterest boards.

Fast-casual restaurants continue to take off day after day. Unlike independent restaurants, though, they require their own set of considerations and techniques when it comes to designing in that space.


FE&S’ Take on The NAFEM Show

FE&S Editorial Director Joe Carbonara offers his perception of The NAFEM Show.

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Captain D’s Promotes Two

Fast-casual seafood concept Captain D’s promoted Janet Duckham and Nancy Ward to chief supply chain officer and vice president of training, respectively.


Reducing Hospital Food Waste

New solutions being put into practice include donations, animal feeding and technology.


Culinary Exploration at Duke University

A one-of-a-kind university food experience marries culinary exploration with local food concepts.


Fighting the Stigma of School Food

Serving line and equipment changes increase participation at Florida's Mimai-Dade Country Public Schools.


Midcentury Meets Mediterranean

The 38-foot-long white quartz bar connects the two dining rooms. The bar area was created by enclosing what was formerly part of the outdoor plaza. Photo by Kate Previte

An extensive conversion results in a chic, contemporary home for La Sirena in NYC, owned by culinary celebrities Mario Batali and Joe Bastianich.

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NRA Show 2017. May 20-23, McCormick Place, Chicago. If you're in foodservice, this is your show. Register now.

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