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

  • Flexible, Efficient Dining in B&I Space

    Written by Donna Boss
    The design team’s objective was an ambitious one: to create a dynamic and multifaceted dining experience very different from an old building’s outdated foodservice.
    Read Article
  • From Mom and Pop to Franchise

    Written by Toby Weber
    After 20-plus years with just one or two locations and a devoted following, Layne’s Chicken Fingers expects to add several dozen locations in the next few years.
    Read Article

Facility Design Project of the Month

  • Flexible, Efficient Dining in B&I Space

    Written by Donna Boss
    The design team’s objective was an ambitious one: to create a dynamic and multifaceted dining experience very different from an old building’s outdated foodservice.
    Read Article
  • B&I Goes Coastal

    Written by Donna Boss
    Dining has become a defining feature at what is set to transition into the West Coast’s largest community of life science companies and research institutions.
    Read Article
Read More Facility Design Project of the Month

On-Site Projects

  • 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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  • Designed for Community

    Written by Amanda Baltazar
    Augustana University’s community kitchen space mixes residential and commercial equipment for student use.
    Read Article
Read More On-Site Projects

Chain Profile

Read More Chain Profile

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FE&S Awards & Events

Chicago
September 19, 2023
Making its triumphant return on September 19, Foodservice Equipment & Supplies' Tour the Trends will take invited operators, consultants, dealers and designers on a full day of curated front- and back-of-the-house tours of a variety of TBD foodservice operations in Chicago.

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