Articles by Janice Cha
The new Houston headquarters of Kids’ Meals positions the nonprofit to deliver 26,000 meals per weekday to preschool-age children in need by 2031.
At the Times Square eatery, a three-level display kitchen transforms pastry production into an immersive brand experience.
A traditional campus cafeteria in a historic hall at Mississippi State University in Starkville, Miss., opens a new chapter.
At the newly built Morgan High School in Wimauma, Fla., a walk-up window-style servery is dishing out lots of lunches.
Reverse engineering saved the day for foodservice design at the Thompson Palm Springs in Palm Springs, Calif.
Flexibility, capacity and variety serve as hallmarks for the latest dining hall at the growing Jacksonville State University.
A tight footprint paired with an ambitious menu required creative solutions for this restaurant in Tampa, Fla.
When it came to restoring Northstar Center—the linchpin of a 1960-era office/entertainment/parking complex in downtown Minneapolis—to its former glory as a city-center magnet, planners knew dining would play a starring role in its next chapter as an experiential working and living space.
The Hive, an incubator kitchen in Nantucket, Mass., offers something for every culinary entrepreneur.
Delta Air Lines’ premium lounge concept features a high level of service and hospitality.
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