Long lines, inefficient layout and equipment, and a dated environment are a thing of the past for students in the cafeteria at Englewood High School in Florida, something that also help make meal service safer and more efficient.
San Rafael High School recently added a 43,000-sq.ft. cafeteria/central kitchen facility that will allow enhanced meal production for district schools while giving the high school’s students a college-style commons area.
Karen Bala, director of design for Boston-based architectural firm Dyer Brown, discusses recent changes in workplace culture and how that affects the design and infrastructure needs of corporate dining spaces.
The past year forced onsite dining programs into making a number of operational changes that may outlast the pandemic, sometimes because they are improvements over how things were done previously and sometimes because they meet changed long-term...