The University of Montana in Missoula had outgrown The Food Zoo dining facility at the Emma B. Lommasson Center.
Interlachen Country Club (ICC), a private country club 10 minutes southwest of Minneapolis, answered its members’ desire for a casual dining option by developing restaurant and bar complements to the more refined clubhouse dining experience.
The dining operation in the Schwitzer Student Center at the University of Indianapolis (UIndy) had become outdated. “The dining space was enclosed by walls and a few windows,” says Amy Dugan, resident district manager and general manager at UIndy for Quest Food Management Services. “The seating area was only accessible to people buying food in the dining area.”
The original cafeteria built in 1959 at the private Christian Brothers Academy (CBA) in Lincroft, N.J., needed revamping. The all-boys student population in grades 9 through 12 needed a place to not only find contemporary menu items but also enjoy them in a more modern and brighter environment conducive for mingling.
The City and County of Denver added a new 80,000-square-foot ballroom to the Colorado Convention Center (CCC) to maintain a competitive edge when hosting conventions and other events that draw people to the Mile High City.
The driving force behind the renovation of Selleck Food Court at the University of Nebraska — Lincoln (UNL) began as a revisioning of the dining center into a community space for students, faculty and staff.
British Colonial Nassau dates back more than a century.
The Missouri Botanical Garden (MBG) is regarded as one of the oldest botanical gardens in continuous operation. Founded in 1859 and a National Historic Landmark, MBG is a global leader in plant science research and science education.
The design of Banyan Dining Hall at Brigham Young University–Hawaii in Laie, Hawaii, combines the history of the campus, Hawaiian culture and modern design.
The owners of Four Winds Casino wanted to expand its gaming to accommodate more guests at peak times. Casino leadership also wanted guests to have a multiday experience that included staying at the hotel and visiting the restaurants and spa. In addition, a conference center was added to accommodate businesses and groups to host meetings and other events.
The remodeled Ventanas on the University of California San Diego campus is located in the Eleanor Roosevelt College building. It features five platforms — the team behind the project uses the word “nodes” — dedicated to cuisine inspired by the African Diaspora, as well as India.
Visitors exploring the James B. Beam Distilling Co. in Clermont, Ky., begin and end their campus journey at The American Outpost, one of three newly renovated buildings on the property. At the end of their tour, visitors can enjoy cocktails and food at The Kitchen Table, a full-service restaurant and bar that is a focal point of a five-year upgrade project to the 400-acre campus.
How to make a dream come true? Edwin Bosso, Myrtle Consulting Group’s CEO, and his wife Edith wanted to open a restaurant and bar in Houston’s River Oaks Shopping Center, and they wanted it to equal the finest restaurants they had experienced while living in Paris.
The Tony & Libba Rane Culinary Science Center (RCSC) brings all components of hospitality management education together under one roof at Auburn University in Auburn, Ala.
Foodservice Equipment & Supplies is the longest-running publication serving the decision-makers of the nearly $15 billion E&S industry.
View current digital issueWant to receive a FREE subscription to Foodservice Equipment & Supplies?
Subscribe to magazine
Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
