FM Best Concepts

The New England Institute of Technology overhauled and expanded its existing student center/dining hall into a comprehensive communal space to accommodate a new residential student population and build community with the existing commuter student...

Virginia Tech Dining draws tons of voluntary meal plan participants with its flex-based meal plan approach, destination dining focused concept mix, and commitment to healthy, sustainable cuisine.

This mobile cold steel organic ice cream concept is designed especially for senior centers where its menu of frozen delights has special appeal either as part of a regular café rotation or a special event cart.

Instead of a traditional café with fixed, everyday stations, Hyatt Corp. partnered with Fooda to create a food hall populated by a rotation of local restaurant brands.

How do you encourage more plant-based dining without turning off traditionally minded customers with a loaded word like “vegan?” The Not Junk Food does it with meatless dishes that look like traditional meaty favorites.

Here’s a small-site solution that is fiscally responsible while offering personalized chef service during the day and round-the-clock self-service and checkout.

Students are savoring the outdoor grill experience, ripping into barbecued ribs, burgers and hot dogs, served outdoors and resulting in shorter lines at lunchtime in California’s Sweetwater Union High School District.

The winners will be honored in the July issue.