Articles by Janice Cha
The concept focuses on carryout capabilities, complete with a mobile app for preordering, smart design features and touch-screen order-and-pay kiosks.
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Follow these tips from certified service professionals to keep your walk-ins chillin’.
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At Case Western Reserve University in Cleveland, a $19 million renovation has put Fribley Commons squarely back on the campus dining map. A few things…
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Simple Servings, an allergen-sensitive station, takes measured steps to reduce diners’ allergen risks.
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When the restaurant formerly known as Francesca’s Fiore reopened as Fiore Pizzeria & Bakery, the businesses under one roof tripled. Instead of a full-service Italian…
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Sometimes the stars align, and a restaurant prototype is born.
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Greenville County Schools adapts a base servery design to meet the shifting needs of a leading-edge high school.
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Designers create an efficient back-of-house flow at The Westin Anaheim Resort despite layout challenges.
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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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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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