A contemporary café, relaxing dining room, staff dining room, room service and nutrition services play an integral role in supporting cancer patients and their caregivers.
Ten dining concepts and a convenience store work together to create a vibrant retail dining scene in a facility that's become a campus hub.
By wholeheartedly embracing the farm-to-table movement and scratch cooking, this fledgling Georgia-based foodservice program earns high marks and national recognition.
The view of foodservice on Michigan State's campus continues to improve thanks to renovation projects like The Vista at Shaw, which transformed an outdated cafeteria into a chef-driven dining venue with a sustainability focus.
This upstate New York university uses digital menu boards to build enthusiasm for its flexible menu and help students navigate a state-of-the-art facility that delivers a restaurant-style experience.
Talking about going green is one thing, but as with any business endeavor, the key to quantifiable success comes about through careful goal setting, assessing, planning and measuring results. Sustainability consultants use calculated, thought-out plans to help companies set goals and follow through on them. Here's how.
By using flexible equipment to make high-quality, innovative menu items, college foodservice operators continue to take their shows on the road.
A familiar yet slightly more sophisticated menu at this college foodservice operation draws in students, faculty, staff, alumni and even members of the surrounding San Diego community.
When it opened in March 2011, Salt River Fields at Talking Stick in Scottsdale, Ariz., was not just distinguishable as the first Major League Baseball facility located on Native American land, but also as a stadium seeking to raise the bar for traditional ballpark fare.
When Safeco Field, the home of Major League Baseball's Seattle Mariners, was built in 1999, foodservice was more of a focus than in decades past. However, it wasn't on par with other ballpark amenities. The foodservice program was one of the first priorities when the 47,000-plus-seat stadium began a 4-year renovation project about 2 years ago.
Flexible equipment helps quickly prepare menu items from more than 35 countries and contributes to a top-notch sustainability program.
Change is inevitable in a foodservice operation. To minimize the disruption, it is important to design in flexible options such as multi-use foodservice equipment, utility distribution systems and more.
Uncertainty, cost containment, patient-centered care, retail cafés and wellness all make the list of top trends in today's ever-challenging, ever-dynamic world of healthcare foodservice.