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

Facility Design Project of the Month

  • Ambitious Menus Executed in a Small Footprint

    Written by Donna Boss
    Nestled in downtown Aspen, Colo., the 68-room luxury boutique hotel MOLLIE Aspen offers guests a chic, yet comfortable, experience in this mountain town.
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  • Designing for Food Bank Expansion

    Written by Donna Boss
    Through a renovation and expansion of the Food Bank of Eastern Oklahoma, the nonprofit’s leadership team set out to expand its efforts to fight hunger in 24 counties in Oklahoma. One in six Oklahomans is food insecure, according to the food bank. The need for food in this part of the state was significant, as was the need for an efficient way to feed people. 
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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.
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  • 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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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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