Nestled in downtown Aspen, Colo., the 68-room luxury boutique hotel MOLLIE Aspen offers guests a chic, yet comfortable, experience in this mountain town.
British Colonial Nassau dates back more than a century.
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.
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.
Penn Medicine Lancaster General Hospital (LGH) in Pennsylvania, part of the Penn Medicine health system, radically transformed its foodservice.
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.
It had been 20 years since a new high school was built in Lincoln, Neb., so when Lincoln Public Schools’ (LPS) student enrollment grew 18% from 2010 to 2020, it became necessary to build two new high schools on the outskirts of the city.
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 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The dining operation in the Schwitzer Student Center at the University of Indianapolis (UIndy) had become outdated.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.
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