New Quad Café Marries Residential, Retail Dining Concepts
With the principles of lean design and construction catching on in foodservice design, designers and kitchen equipment contractors need to work more efficiently with architects and other members of the project team. One approach that is growing in popularity is integrated project delivery.
New Center Will Totally Engage Students, Community
Enough rain fell on Texas last month to cover the entire state — all 269,000 square miles of it — in eight inches of water.
New Unit Helps Special Students, Food Truck Boosts Sales
Written by Emily Mirren, Communications Officer, Spaceman USA
Ice machines and commercial soft-serve machines must be carefully maintained to ensure the safety of patrons.
Tasting Tables, Produce Wheel Help Keep Things Fresh and Fun
Aside from its plant-based menu, Native Foods Café's business is unrecognizable from its beginnings in 1994 as a small, full-service restaurant in Palm Springs, Calif. The operation was created at a time when the vegetarian movement was not yet in full swing. Still, Native Foods' founder, chef Tanya Petrovna, had a vision to create a meatless menu for the masses.
For this special Green Tip article, FE&S caught up with five champions of sustainability to hear their thoughts on the state and future of green in the foodservice industry.
Healthcare foodservice providers must dig deep into their creative wells as the wild healthcare ride becomes more tumultuous with demands for cost containment and quality improvements.
Customization, Changing Diets Drive Everything
Today's innovative healthcare foodservice providers tend to be masters of multiple disciplines. Their business models often range from retail to catering to patient foodservice, with a few grab-and-go options tossed in for good measure.
Dining at the University of Georgia (UGA) has long received national media attention and awards for its creativity and high customer acceptance. Now the new Bolton Dining Commons takes the University of Georgia’s dining program to new heights.
A small linear retail location barely met the needs of visitors and staff at Aurora Medical Center Kenosha for many years. But an ever-expanding outpatient population paired with the hospital's expansion to 73 inpatient beds eventually rendered the existing space insufficient.
New Venues Raise the Bar on Quality, Transparency
As the U.S. population ages, continuing care retirement communities (CCRCs) continue to grow at an unprecedented rate. A key component at these CCRCs is foodservice, which also continues to grow and evolve to meet the needs of the burgeoning segment.
