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See operators’ newest dining halls, café and restaurants and learn how others are upgrading their facilities to better meet customer demand.

Station Innovation 2
Station Innovation 2
Jun 01, 2004
Influencing the design team Every source intereviewed for this story emphasized the importance of having directors and chefs involved in the early stages of station and servery design. “That is the best way to ensure that practicality and...
Dining Choices Increase At UConn
Dining Choices Increase At UConn
Jun 01, 2004
IN WITH THE NEW...: Some of the offerings and decor in the servery of UConn's newest student cafe, Towers Dining Hall. Towers is the latest of three modern marketplace-style cafes opened by the dining services department headed by Director Gerald...
Managing a RETAIL Renaissance
Managing a RETAIL Renaissance
Apr 01, 2004
At a Glance Name: UCLA Medical Center Annual Cafè Revenues: $6 million Annual Catering Revenues: $1.7 million Transactions per day:Breakfast: 2,000 Lunch: 2,800 Dinner: 1,700 No. of FTEs: 212 A TEAM APPROACH: (from l. to r.) Rey Hernandez...
Defining New Traditions
Mar 01, 2004
AT A GLANCE Name: Harvard University Dining Services (HUDS) No. of Retail Locations: 15 No. of Residential Dining Locations: 13 Campus Population Served:6,650 undergraduate students 12,500 graduate students 11,900 full-time equivalents Meals per...
A System Approach
A System Approach
Aug 01, 2003
To make this major renovation easier to justify internally, Baptist Health's FSD broke it into smaller projects with each justified on its own merits.
Designing Directors
Designing Directors
Aug 01, 2003
When it comes to facility design and equipment specification, FSDs are an increasingly critical influence.
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