Foodservice Equipment Reports

Items Tagged with 'students'


New Trier HS

The Trevian Way

At New Trier High School, Winnetka, Ill., achieving the university dining look, feel and food quality in a high-volume high school setting required some layout and design finesse. Mission accomplished.

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Madison College

The Connected Kitchen

At Madison Area Technical College, the new Culinary Arts program’s use of technology in its teaching kitchens is earning the facility high marks both within and outside the school.

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Suite Success At Falk College

In Syracuse, N.Y., the new nutrition training center at Falk College, part of Syracuse University, features well-equipped cooking stations, a pastry kitchen—and a full-fledged island cooking suite. Here’s how it all fits together.
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Wide Open West

Smart servery layout paired with well-placed kitchen support and a cool c-store has cut queuing times for students at Coppell High School, Coppell, Texas, by about half, and boosted participation by 15%.
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Buckeye Bullseye

Traditions at Scott and Curl Market together serve as the culinary hearts of the new community created by The Ohio State University’s 3,200-bed North Residential District project. The two foodservice operations feature one-stop dining, with each station equipped to be a destination.
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MSU’s Leading Edge

Spectacular food, well-executed design and carefully selected, authentic equipment make the newly renovated Akers Dining Hall a must-visit destination on the Michigan State University campus.
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DESIGN: Boston Beauty

With state-of-the-art equipment, energy efficiency and world-class food from tandoori chicken to crepes to artisan pizza, Boston University’s Marciano Commons replaces three dated dining halls with one knockout retail/residential-dining facility.
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