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was an ambitious one: to create a dynamic and multifaceted dining experience very different from an old building’s outdated foodservice.
Tattersall Distillery’s co-owners Jon Kreidler and Dan Oskey wanted to expand their distillation production capabilities. They also wanted to build a place for customers to come for a meal and drinks, see entertainment, host a wedding and other events, and learn about the distilling process.
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.
For more than 90 years, Aurora Sheboygan Memorial Medical Center in Sheboygan, Wis., had provided care for local residents. A new, updated replacement hospital now better meets the needs of the growing community, complete with a new foodservice program.
Since its inception in 1966, MidAmerica Nazarene University has had a dining area but never a student center. In 2016, this private university in Olathe, Kan., changed the course of its history and created a heart of the campus.
A renowned family-oriented private club in Charlottesville, Va., Farmington Country Club resides nearly 4 miles from the University of Virginia and has 2,500 members, 450 staff members and $21 million in operating revenue.
With a growing number of student admissions and a subsequent increase in on-campus housing needs, the University of California San Diego created a new community to meet demand.
Michael Buckley, president and chef-owner of Michael Timothy’s Dining Group, opened his first restaurant in downtown Nashua, N.H., in 1995. Now, more than 27 years later, he owns and operates multiple concepts and seven total locations. The latest is the third location of Surf Seafood, this one in Woburn, Mass.
Recently, the citizens of Austin, Texas — the Live Music Capital of the World — saw the need for a world-class arena with the capacity to host musical artists, sporting events and more.
The CEO of Bridgewater Bank, Jerry Baack, wanted to call attention to the bank’s new headquarters building in St. Louis Park, Minn., a Minneapolis suburb. A long-time customer of Hazelwood Food + Drink in nearby Bloomington, he invited the restaurant’s owner-partners to operate their restaurant on the building’s main floor. Hazelwood Food + Drink is one of several brands owned and operated by Nova Restaurant Group.
The first new dining hall on campus in 49 years, Yahentamitsi Dining Hall at the University of Maryland completed an 11-year new-build project when it opened in 2022. The nearly 68,000-square-foot all-you-care-to-eat facility can serve up to 15,000 guests daily.
Walking into Downers Grove North High School (DGN) in Downers Grove, Ill., it’s easy to mistake the environment for a college campus. Skylights welcome in natural light, and large, open community spaces support students, faculty and staff.
First-generation Italian American Ron Martignetti had the desire to open a high-end, unique Italian restaurant.
UNC REX Healthcare in Raleigh, N.C., expanded its reach into Holly Springs, N.C., on the grounds of what was an existing UNC REX healthcare clinic located 20 miles from UNC REX’s main hospital in Raleigh. This community hospital, REX Holly Springs Hospital, serves as a prototype for future UNC REX Healthcare community hospitals.
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 magazineKeep up with the latest equipment and supplies news and products with our FREE newsletters.
Subscribe to newsletters
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.
