Articles by Janice Cha

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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0421 kitchen header

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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Custom ice system at Vidorra Bar

An Ice Machine Installation Creates Theater and Saves Labor

By Janice Cha

It’s “raining” ice at this Texas-based restaurant thanks to a custom ice system.

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UMass Amherst Offers a World of Flavors

By Janice Cha

Worcester Commons combines authentic menus and equipment, future-forward layouts and multitasking platforms to offer an unforgettable dining experience.

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New Way at Roti

By Janice Cha

Roti Modern Mediterranean’s new prototype centers around improved off-premise services and a reimagined customer-facing makeline.

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Rockwell Group DineOut NYC modular dining systems

7 Dining Trends That Will Matter in 2021

By Janice Cha

From outdoor dining setups to more virtual restaurants, industry watchers expect these trends to help restaurants bounce back post-pandemic.

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Hiya! Taco Exterior

Quick-Service Concept Hiya Taco Powered by Back-of-House Cook-Chill System

By Janice Cha

When Toro Taco Restaurant Group was brainstorming new concepts that would be easier to operate and more cost-effective for future growth, they came up with a quick-service concept called Hiya Taco.

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