Articles by Janice Cha
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.
A residence hall’s dock meets a university’s demands, from recycling to security.
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.
New ghost kitchen partnership revealed during FER Virtual NEXT event.
Dealers focus on meeting operator needs now, and wonder what's ahead. Plus, find out how dealers ranked in our annual report.
A luxury resort stars a high-end exhibition kitchen with plenty of firepower.
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.
We asked operators about their perspectives on 2020, and the impact on equipment-and-supplies purchases in the coming year.
Current tabletop trends showcase the environment—or support it.
Generations Tower at ProMedica Toledo Hospital illustrates some best practices when designing a scrapping station.
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