Author: Janice Cha - Foodservice Equipment Reports, Articles & News

Chef’s Choice: Inside Daniel Boulud’s Le Pavillon

Michelin-starred Chef Daniel Boulud’s Le Pavillon serves as a featured dining destination in one of Midtown Manhattan’s newest skyscrapers, One Vanderbilt.

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Taking You to The Edge at Auburn University

By Janice Cha

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.

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Training Grounds: Inside Roper Mountain Science Center’s Dining Facility

By Janice Cha

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.

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Small Changes Make a Big Difference in Fuzzy’s Taco Shop’s New Prototype

By Janice Cha

Little changes help Fuzzy’s Taco Shop’s prototype accommodate the same amount of covers as traditional stores—but from a smaller footprint.

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Kansas State University Dining Center Goes With the Flow

By Janice Cha

Kansas State University transforms its decades-old Derby Dining Center into a free-flowing, action-packed servery.

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Chateau Elan Winery and Resort Installs New Bars

By Janice Cha

Designers find ways to incorporate challenging feature walls into bar installations.

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Future of Food Halls

By Janice Cha

Forward-thinking design positions many food halls for a strong post-pandemic future.

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La Madeleine’s Prototype Offers a Link to France

By Janice Cha

La Madeleine’s all-new prototype in Dallas boasts its first-ever drive-thru and a from-scratch bakery.

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Mulberry Street Tavern Delivers Heart and Soul

By Janice Cha

Mulberry Street Tavern produces hearty entrees from an open kitchen, complete with a wood-fired charbroiler, inside a former bank building more than 100 years old.

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