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

  • Moxies Moves South

    Written by Toby Weber
    The Canadian “premium casual” concept looks to the U.S. for growth.
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  • Dining and Community Commons Swarthmore College

    Written by Donna Boss
    Sharples Dining Hall, built in 1964, became too small to comfortably accommodate the growing student body at Swarthmore College in Swarthmore, Penn. The leadership team wanted a solution to build community, enhance the dining experience for students, faculty and staff, and support Swarthmore’s vision of achieving carbon neutrality by 2035.
    Read Article

Facility Design Project of the Month

  • Dining and Community Commons Swarthmore College

    Written by Donna Boss
    Sharples Dining Hall, built in 1964, became too small to comfortably accommodate the growing student body at Swarthmore College in Swarthmore, Penn. The leadership team wanted a solution to build community, enhance the dining experience for students, faculty and staff, and support Swarthmore’s vision of achieving carbon neutrality by 2035.
    Read Article
  • Elevating Senior Living Dining Experiences

    Written by Donna Boss
    Aberdeen Ridge, a PMMA (Presbyterian Manors of Mid-America) community, is a not-for-profit life plan community serving Colorado Springs, Colo. Located on 15 acres of land near renowned Colorado attractions Pikes Peak and Garden of the Gods, Aberdeen Ridge offers residences for seniors opting for independent living, assisted living and memory care.
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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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FE&S Awards & Events

Four Seasons Hotel Chicago
Saturday, May 17
The invitation-only, black-tie event brings together the best of the best dealers, dealers sales reps, consultants, operators, manufacturers’ reps and service agents, to celebrate the ongoing success of the foodservice industry.

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