Projects

FE&S offers case studies on foodservice operations including the Facility Design Project of the Month, restaurant chain profiles and more.

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Recent Projects

  • Overhauling The Eatery

    Written by Donna Boss
    The Eatery, the largest dining facility on the University of Pittsburgh campus, needed a major overhaul to attract a higher volume of today’s food-savvy guests.
    Read Article
  • Coming in Hot

    Written by Samantha Slocum
    Houston TX Hot Chicken has big growth plans, thanks to a lively interior and even livelier food.
    Read Article

Facility Design Project of the Month

  • Overhauling The Eatery

    Written by Donna Boss
    The Eatery, the largest dining facility on the University of Pittsburgh campus, needed a major overhaul to attract a higher volume of today’s food-savvy guests.
    Read Article
  • Modernizing Dining for pre-K-12 School Students and Faculty

    Written by Donna Boss
    A pre-K-12 school boasting a 100% college acceptance rate, Lamar School in Meridian, Miss., needed a new dining operation to support its growing enrollment. The original cafeteria and kitchen were built in the 1990s to serve 400 students and faculty. The student body has grown to 658 students, and the staff totals more than 90.
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Read More Facility Design Project of the Month

On-Site Projects

  • New Bakery Designed Around Kolaches

    Written by Donna Boss
    Cedar Rapids, Iowa, has been renowned for St. Ludmila Catholic Church’s Kolach Festival for more than 50 years. The annual fundraising event typically includes carnival rides, bingo games, raffles, a silent auction, a beer and wine garden, and live entertainment. The main attraction, however, are the kolaches, traditional Czech and Slovak fruit-filled pastries.
    Read Article
  • At Cal Poly, Culinary Training Moves into the 21st Century

    Written by Rita Negrete-Rousseau
    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”?
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Read More On-Site Projects

Chain Profile

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December 09, 2025
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How will consumer demographics evolve in the coming years? How will customers changing tastes impact the way they use restaurants? How can the restaurant industry prepare for the future? A panel of industry experts will attempt to address these questions and more during this hour-long presentation.

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