Articles by Janice Cha
When the restaurant formerly known as Francesca’s Fiore reopened as Fiore Pizzeria & Bakery, the businesses under one roof tripled. Instead of a full-service Italian…
Sometimes the stars align, and a restaurant prototype is born.
Greenville County Schools adapts a base servery design to meet the shifting needs of a leading-edge high school.
Designers create an efficient back-of-house flow at The Westin Anaheim Resort despite layout challenges.
Michelin-starred Chef Daniel Boulud’s Le Pavillon serves as a featured dining destination in one of Midtown Manhattan’s newest skyscrapers, One Vanderbilt.
Auburn University’s new dining hall boasts an efficient layout with a variety of platforms, featuring a tortilla maker, Mongolian grill and other specialty equipment.
A dining facility at the Roper Mountain Science Center, part of Greenville County Schools, delivers freshly made meals to crowds on field trips while preparing students for a foodservice career.
Little changes help Fuzzy’s Taco Shop’s prototype accommodate the same amount of covers as traditional stores—but from a smaller footprint.
Kansas State University transforms its decades-old Derby Dining Center into a free-flowing, action-packed servery.
Designers find ways to incorporate challenging feature walls into bar installations.
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