The diversity flex kitchens have to offer

November 18, 2021

Pitt Eats at the University of Pittsburgh developed two of its own foodservice concepts, PA Taco Co. and Wicked Pie, to replace nationally branded restaurants that had previously operated on campus.

A Year of Challenges and Changes

Our sister publication restaurant development + design magazine offers the results of its yearlong research study. Here are the benchmarking datapoints surrounding the operator investment trends, supply chain woes and more that restaurant designers have seen this year.

The Newest Takeout Technology for your Client’s Operation

Takeout and pickup systems remove staff from processes like ordering, payment, and pickup while additionally reducing friction for consumers. The PUC (Pick-up Cabinet) eliminates the need for a staff member to manage takeout orders. Simply integrate with an existing POS and take customer experience within Stadiums, Healthcare Facilities or Colleges and Universities to the next level.

Rippe Associates Updates Team

Foodservice consulting firm Rippe Associates hired Sarah Johnson to serve as an operations project manager. The company also elevated associate Eric Goodrich to associate principal.

New Dining Hall Focuses on the Food

The Eagle Landing project team set out to provide the students at the University of North Texas with a dining facility that enhances its made-in-house, fresh food model.

Luxe Speakeasy Hides in a San Diego Mall

From the secret rotating wall entrance and nouveau gazebo bar to the cobblestone-like storefront, Raised by Wolves allows guests to feel fully immersed in the space.

The Self-Service Revolution

Self-service in commercial foodservice has undergone a metamorphosis. Although this has occurred out of necessity, it has resulted in added efficiencies and safety protocols that have enhanced functionality and customer comfort.

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