Articles by Janice Cha
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.
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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.
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A kitchen makeover at The Ranch at Rock Creek in Philipsburg, Mont., transformed a run-of-the-mill layout into an open production space filled with flow, function and even some reclaimed barnwood.
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We asked operators about their perspectives on 2020, and the impact on equipment-and-supplies purchases in the coming year.
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The latest makeovers at Northwestern University in Evanston, Ill., span multiple dining halls and a food court.
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Tulane's servery spreads across two levels and relies on top-notch equipment and open-cooking platforms to draw students and visitors.
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The fast-casual sandwich concept debuted a prototype with a faster, more efficient production line and a more user-friendly front-of-house.
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The Dallas-based chain has reduced its store count while rolling out smaller units. The results: faster service times and higher sales.
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State-of-the-art teaching kitchens offer accelerated culinary education
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Service agents share their best advice for maintaining this cookline staple
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