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

  • California Tortilla Goes Custom

    Written by Toby Weber
    This East Coast chain reworked its operations to accommodate custom orders and improve kitchen efficiency.
    Read Article
  • Building A Modern Marketplace at OSU

    Written by Donna Boss
    Central Market Place at Oklahoma State University (OSU) offers a collection of diverse dining experiences to this Stillwater, Okla., campus with an enrollment of 18,930 undergrads and 4,740 graduate students. It replaces Kerr-Drummond Complex as the main dining operation on the west side of campus near residence halls.
    Read Article

Facility Design Project of the Month

  • Building A Modern Marketplace at OSU

    Written by Donna Boss
    Central Market Place at Oklahoma State University (OSU) offers a collection of diverse dining experiences to this Stillwater, Okla., campus with an enrollment of 18,930 undergrads and 4,740 graduate students. It replaces Kerr-Drummond Complex as the main dining operation on the west side of campus near residence halls.
    Read Article
  • Private Club Transformation

    Written by Donna Boss
    Chartered on May 21, 1882, Capital City Club (CCC) in Atlanta is one of the oldest private social clubs in the South.
    Read Article
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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In this always popular hour-long webcast, we bring a panel of foodservice consultants together to share insights and inspiration from years of experience and address how to bridge technology and design, common kitchen design missteps and more.

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