Cultivating a healing environment for patients, visitors and staff, this café and lounge bring a new dimension to sustainable dining.
A café in Saint Francis Hospital’s new emergency center/patient tower and a servery and kitchen at the Laureate Eating Disorders Program offer staff, visitors andpatients healthful meal and snack options.
Micro marts expand employees' foodservice options throughout the day and night at Hallmark's headquarters and production and distribution facilities. A renovation at the Lawrence facility also features a micro mart.
Non-commercial foodservice projects can take a lot of forms. Here we explore the impetus behind the design of a pair of Chicago-based installations and how their uses shaped equipment selection.
A kitchen serving new elementary and middle schools brings efficiencies to the child nutrition program at Jackson Public Schools.
Referred to by students and staff alike as the cement bunker, the once state-of-the-art Gordon Commons dining hall on the University of Wisconsin-Madison campus was clearly past its prime. Built in 1965 to serve as the primary dining facility for some 3,000 students housed in nearby residence halls, as well as the school's central commissary, Gordon was stodgy, old school and out of step with the UW's progressive, competitive flagship Big Ten campus atmosphere. Despite efforts over the years to keep up appearances, it was campus foodservice at its most stereotypical.
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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.
