Articles by Janice Cha

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Potawatomi Hotel & Casino Makes a Sure Bet

By Janice Cha

At the Potawatomi Hotel & Casino, Milwaukee, a massive renovation delivers new restaurants, bars and gaming experiences.

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Denver Restaurant Puts Plants Forward

By Janice Cha

Farm & Market couples urban dining with sustainable farming by operating a hydroponic farm, market and restaurant under one roof.

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Foodservice Operators Share 2024 Outlooks

By Janice Cha

FER checks in with several operators on their plans and outlooks for the year ahead.

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Brew La La: Crafting Yuengling Draft Haus & Kitchen

By Janice Cha

Designing a 42,000-square-foot, 800-seat entertainment and dining space centered around beer posed challenges and opportunities.

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The Makings of Twisted By Wetzel’s

By Janice Cha

Wetzel’s Pretzels, the multiunit bakery of shopping mall fame, now offers its soft pretzels and more at street-side through its latest concept.

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In St. Paul, Open Arms of Minnesota Gains Room to Grow

By Janice Cha

Open Arms of Minnesota—a volunteer-powered, nonprofit organization that provides meals to critically ill Minnesotans—needed more room.

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How To Spec Kitchen Robots

By Janice Cha

Robots are flipping burgers, making sushi rice balls, operating fryers, baking bread, mixing drinks, assembling pizzas and even serving customers. These smart, automated solutions offer…

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A Look at the Design of Atlanta’s Rooftop L.O.A.

By Janice Cha

Rooftop L.O.A., perched atop a mixed-use development, weaves foodservice and mixology into and around a poolside retreat.

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Zoned For Success: The Story Behind Wing Zone’s Updated Design

By Janice Cha

Wing Zone’s updated design makes off-premise dining its centerpiece. Highlights include a tightened cookline, swifter service times and, down the road, robots.

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Operators Share 2023 Outlooks

By Janice Cha

Tune in as operators share 2023 perspectives as part of FER’s annual state of the industry coverage.

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