Articles by Janice Cha

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Building Buzz at Nantucket’s Shared-Use Kitchen

By Janice Cha

The Hive, an incubator kitchen in Nantucket, Mass., offers something for every culinary entrepreneur.

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Up, Up & Away: Step Into Delta’s New JFK Lounge

By Janice Cha

Delta Air Lines’ premium lounge concept features a high level of service and hospitality.

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Sarasota’s Arts & Central Draws Diners In

By Janice Cha

The design team at the higher-end casual dining spot delivers an open cooking area, and solutions to a few challenges.

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How Firebirds Fine-Tuned Its Design

By Janice Cha

Firebirds Wood Fired Grill’s latest prototype began with a comprehensive review, questioning the value of every aspect of the design.

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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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