Projects

The University of Montana in Missoula had outgrown The Food Zoo dining facility at the Emma B. Lommasson Center.

The dining operation in the Schwitzer Student Center at the University of Indianapolis (UIndy) had become outdated. “The dining space was enclosed by walls and a few windows,” says Amy Dugan, resident district manager and general manager at UIndy for Quest Food Management Services. “The seating area was only accessible to people buying food in the dining area.”

The University of Montana in Missoula had outgrown The Food Zoo dining facility at the Emma B. Lommasson Center.

The dining operation in the Schwitzer Student Center at the University of Indianapolis (UIndy) had become outdated. “The dining space was enclosed by walls and a few windows,” says Amy Dugan, resident district manager and general manager at UIndy for Quest Food Management Services. “The seating area was only accessible to people buying food in the dining area.”

What do you do if you’re a prestigious state university specializing in engineering, technology, agriculture and food science — but your culinary instructors struggle with a training kitchen that the facilities director likens to “a home economics classroom from the 1950s”?

Augustana University’s community kitchen space mixes residential and commercial equipment for student use.

Established in Asia, this DIY teppanyaki concept is looking to become a player in the U.S. chain restaurant scene.

This craft burger chain reworked its kitchen operations and information flow to dramatically improve ticket times.