Articles by Janice Cha
A residence hall’s dock meets a university’s demands, from recycling to security.
In Coeur d’Alene, Idaho, a flexible layout and smart equipment choices have allowed Kootenai Health’s new Kootenai Cafe to morph from self-serve to staff-serve during the COVID-19 pandemic.
A luxury resort stars a high-end exhibition kitchen with plenty of firepower.
The chance convergence of a trailer, a permanent parking spot and a pandemic has helped Kona Poke pivot from a brick-and-mortar business to a pickup/delivery model.
Capable of serving waves of up to 450 students in 30-minute meal periods, the Brownsburg High School Cafe balances grab-and-go speed with crowd-pleasing customization.
Farm-to-wok chain aims to quickly serve walk-in guests and support third-party drivers.
During his eight years on the equipment innovations side at Arby’s, Cryan and his team have partnered with suppliers to “Arby-tize” cook-hold ovens, fryers and beyond in pursuit of a more efficient cookline.
Here’s how the building was modernized, its charm preserved and its servery recreated as a destination dining space for some 2,800 student residents.
High school students at Cherry Creek Innovation Campus, Centennial, Colo., enjoy a jump-start when it comes to preparing for their future professions. The new campus gives young people first-hand training on a wide range of trades, including commercial foodservice.
A kitchen makeover at The Ranch at Rock Creek in Philipsburg, Mont., transformed a run-of-the-mill layout into an open production space filled with flow, function and even some reclaimed barnwood.
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