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.
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.
Today’s centralized kitchens not only meet myriad needs for operators but the category has evolved to include some interesting variants.
Farm-to-wok chain aims to quickly serve walk-in guests and support third-party drivers.
The foodservice department at Nantucket Cottage Hospital puts a new, more-efficient kitchen and servery to work for an island community.
Experts look at the intersection of menu and restaurant design.
Here’s how the building was modernized, its charm preserved and its servery recreated as a destination dining space for some 2,800 student residents.
High school students at Cherry Creek Innovation Campus, Centennial, Colo., enjoy a jump-start when it comes to preparing for their future professions. The new campus gives young people first-hand training on a wide range of trades, including commercial foodservice.
Franciscan Health Michigan City's new building brings more choices for patients and retail diners.