Articles by Janice Cha
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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Capable of serving waves of up to 450 students in 30-minute meal periods, the Brownsburg High School Cafe balances grab-and-go speed with crowd-pleasing customization.
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Farm-to-wok chain aims to quickly serve walk-in guests and support third-party drivers.
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During his eight years on the equipment innovations side at Arby’s, Cryan and his team have partnered with suppliers to “Arby-tize” cook-hold ovens, fryers and beyond in pursuit of a more efficient cookline.
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