Design
March 31, 2020
Nantucket Hospital’s Revamped Foodservice Facilities
The foodservice department at Nantucket Cottage Hospital puts a new, more-efficient kitchen and servery to work for an island community.
March 30, 2020
Editor’s Take: Necessity, the Mother of Innovation?
Why FER will always celebrate innovation, even in trying times.
March 13, 2020
Design Boot Camp Touches on Trends
Experts look at the intersection of menu and restaurant design.
March 2, 2020
3 Foodservice Megatrends With the Most Impact on Equipment
These megatrends might sway what equipment you specify.
March 2, 2020
Trends and Innovations Driving Foodservice at Grocery Stores
Foodservice in grocery stores has grown three times as fast as actual grocery sales between 2013 and 2018, according to Mintel.
March 2, 2020
Makeover at University of Minnesota’s Historic Pioneer Hall
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.
February 3, 2020
Culinary Labs Train Teens for Foodservice Careers
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.
February 3, 2020
Redesign Boosts Menu Choices at Franciscan Health
Franciscan Health Michigan City’s new building brings more choices for patients and retail diners.
February 3, 2020
From The Editor: The Rise and Fall of Robots
Will robots really revolutionize restaurants? New products point to yes, while some notable closings raise questions.
January 2, 2020
Trends Driving the Food Hall Boom
A look at the stats, trends and innovations driving the food hall boom.
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