With the help of local carpentry students, who did much of the work, the school updated its busiest dining room to encourage students to gather, lounge, study and eat.
Executive Chef Eric Cartwright walks us through all the new concepts, which take a more focused, specialized approach to dining.
Rockcastle Regional has increased both its in-patient beds and staff size, and a new building allowed the addition of greatly expanded foodservice space.
The concepts range from a vegan, grain and allergen-free stations to one that takes diners around the world in 21 days and one boasting the reportedly largest salad bar in town.
Sparty’s Market offers fresh products in an upscale atmosphere to students, staff and campus visitors.
USC Hospitality is guided by a Food Philosophy of 14 principles geared toward taste, health and social responsibility. While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new...
Chef-driven café, bakery and market offers trendy fast-casual fare, high-tech ordering and convenient market in repurposed downtown newspaper building.
Tower & Church Bistro offers Southern-infused cuisine with Mediterranean influences made with fresh ingredients at WellStar Kennestone Hospital.