Layout efficiency and menu diversity merge in the West Café in Yale University's West Conference Center at West Haven, Conn.
Variety, Local Flavor, Sustainability Keep Duke Dining Fresh
After a few sluggish years, are sales at chicken-oriented concepts ready to soar again? If so, an efficient, volume-driven equipment package will be critical in getting sales off the ground.
Kitchen Plays Starring Role at New Hollywood Campus
In the foodservice industry, even a concept that seems simple can make a big impact.
State-of-the-Art Retail Foodservice Shines in New Venues
One "crazy" chicken concept was well ahead of its time.
Years after the first push for sustainability hit the foodservice and hospitality industry, operators are seeing a real return on their initial investments and some maturing philosophies about what it means to be green.
A quick look at some of the nation's most innovative campus foodservice programs shows that any chasm of relevancy, quality or buzz-worthiness that traditionally separated college and university dining from commercial operations has now been filled in.
Display Prep, Small Plates and Sustainability All Star at a New Res-Hall Restaurant
Iva's Chicken Dinners in Sterling, Mich., may be one of the most homegrown restaurants ever created. The eatery opened back in 1938, after the tiny village of Sterling, Mich., struck oil.
A Creative Playground for Tall-Toque Chefs
New Center Lets Students Break Bread in Style
New Burger '37 Joins Long Line of Destination Dining Concepts
Veggie Café, C-Store/Noodle Bar Add Fresh, On-Trend Options
Known for their “wow” factor and custom designs, celebrity-chef-driven designs pose their own set of challenges. By taking a team-first approach and remaining true to the menu and desired brand experience, foodservice designers can overcome these challenges and produce jaw-dropping results. Designer Ken Schwartz of SSA shares his experiences in this article.
