When Equipment Makes the Makeover
THE SOLUTION. A makeover that included an impringer oven, grill, below-cabinet refrigeration, warming cabinets, new merchandising units and more space-efficient...
FM's 2007 Best Concept Awards
FM's Best Concept awards competition recognizes and celebrates innovative thinking and practice in noncommercial foodservice. Each year, our editors pore...
Dining Retail at Richmond
Richmond's retail operations are headed by Director for Cash Operations Blake Widdowson (at l. with Debbie Balducci, senior operations manager for Tyler's...
Richmond's Remarkable Renovation
The University of Richmond now boasts a completely renovated board dining hall, the Heilman Dining Center, complementing its array of campus retail operations....
A Colorful Next Step for Cal Dining
Cafe 3 was designed to be a "lingering" place, with comfortable seating and extended hours. Well, maybe the fourth time's also the charm. As it reinvents...
Energy Savings are Green in More Ways Than One
The final installment in this three-part series on 'green' foodservice design and operations focuses on how selecting the correct kitchen equipment and...
Living Lean and Liking It
By Mike Buzalka Administrative Director Shawn Noseworthy of the Florida Hospital Medical Center with some of the team at Florida Hospital-Orlando: (l....
Five Guidelines for "Going Green"
BY KATHLEEN SEELYE, FFCSI One of the points stressed in the opening article of this series was that applying "green" practices to foodservice planning,...
Thinking "Green" Means Thinking Sustainably
Today there is a growing readiness among foodservice operators and customers to realize the ecological and economic benefits of adopting 'green' design...
Luxury Eatery at Summa Health Facilities
An upscale onsite restaurant dubbed Virtuesdebuted at the Akron (OH) City Hospital, thanks to the experience of Summa Health Facilities Corporate Executive...
The Renovation Game: Why the Revolving Door Won't Close.
Fred and Mary Ford Dining Court Before Sarah Johnson, director of dining services at Purdue University Residences, embarked on the school's complete dining...
Extreme Makeover
Views of several stations of Stony Brook Hospital's Marketplace Caf and Skyline Deli. A renovated kitchen has helped transform the production model used...
Going Green
By John Lawn Top, Cal Dining's management team: Assistant Director Mike Laux; Executive Chef/Assistant Director Chuck Davies; Marketing Coordinator Kim...
Welcome to Mona's Milieu!
FAST FACTS NAME: University of Northern Iowa Dept. of Residence/Dining LOCATION: Cedar Falls, IA ENROLLMENT: 12,824 RESIDENT STUDENTS: 3,800 STUDENTS...
Station Innovation 2
Influencing the design team Every source intereviewed for this story emphasized the importance of having directors and chefs involved in the early stages...
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