Articles by Janice Cha
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.
The design team at the higher-end casual dining spot delivers an open cooking area, and solutions to a few challenges.
Firebirds Wood Fired Grill’s latest prototype began with a comprehensive review, questioning the value of every aspect of the design.
At the Potawatomi Hotel & Casino, Milwaukee, a massive renovation delivers new restaurants, bars and gaming experiences.
Farm & Market couples urban dining with sustainable farming by operating a hydroponic farm, market and restaurant under one roof.
FER checks in with several operators on their plans and outlooks for the year ahead.
Designing a 42,000-square-foot, 800-seat entertainment and dining space centered around beer posed challenges and opportunities.
Wetzel’s Pretzels, the multiunit bakery of shopping mall fame, now offers its soft pretzels and more at street-side through its latest concept.
Open Arms of Minnesota—a volunteer-powered, nonprofit organization that provides meals to critically ill Minnesotans—needed more room.
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