Articles 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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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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Scottsdale’s Daily Jam extends hours by adding virtual concepts to its existing operation.
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It took several iterations before Gyro Shack found the right way to expand its drive-thru-only concept to one with more service options.
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Snack company Mondelez Int’l. creates a signature on-site cafe in Chicago’s bustling Fulton Market.
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Challenged by Expedia Group to design a corporate dining facility, with nary a hint of a corporate cafeteria feel, foodservice consultants deliver a destination dining spot worthy of world travelers.
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A residence hall’s dock meets a university’s demands, from recycling to security.
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In Coeur d’Alene, Idaho, a flexible layout and smart equipment choices have allowed Kootenai Health’s new Kootenai Cafe to morph from self-serve to staff-serve during the COVID-19 pandemic.
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A luxury resort stars a high-end exhibition kitchen with plenty of firepower.
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The chance convergence of a trailer, a permanent parking spot and a pandemic has helped Kona Poke pivot from a brick-and-mortar business to a pickup/delivery model.
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