A Deeper look at what we do

Get to know us a bit more.

Our Insights page houses our collection of resources that provides more information and perspective concerning our unique approach to foodservice design. Be sure to check back frequently as we continue to find ways to create positive change in people’s lives and communities!

our Blog

Hear from some of the thought leaders of the industry.

Healthcare Foodservice – Part Two
Healthcare foodservice technology has changed because of the pandemic.
Healthcare Foodservice – Part One
With the pandemic continuing onward, it’s a good time to...

Press & Media

We’re grateful to have the opportunity to interact with the foodservice industry as a whole on a regular basis. Check out these curated conversations.

Designing for the Next Generation

Robin Hungerford, associate principal and planning director at Webb Foodservice Design, shares five insights about college and university foodservice that shape not only today but the future of this segment and the industry at large.

Webb Foodservice adds a Design Director

In her new role, Turner will concentrate on expanding the hospitality and corporate practices, leveraging her extensive knowledge of industry trends, operational needs, and guest expectations.

Webb Foodservice Design Adds Associate Principal

Hungerford will serve as the director of Webb’s Strategic Planning Studio which works with company clients to build a vision and create plans to analyze, grow, and optimize their operations. Hungerford will concentrate on Webb’s higher-education, hospitality, and corporate practices.

NFL Los Angeles Commissary. Sleek and modern kitchen with assembly line of food options.

Sleek, Pandemic-Influenced Design Defines New Foodservice Offering for NFL Employees

“A key component to NFL’s people-first strategy was the inclusion of a full-service, restaurant-grade commissary,” says Chris Mitchell, AIA, NCARB, design director and lead designer for the NFL project at Gensler’s Los Angeles office. “We and Webb Foodservice Design collaborated to create a timeless, modern design that will facilitate all the NFL Media Los Angeles’ current and foreseeable needs.”

webb logo plus DMH logo

Webb Foodservice Design Acquires Top Southern California Design Firm Dieli Murawka Howe

Webb Foodservice Design Consultants (Webb), the nationally recognized leader in Higher Education and Business & Industry Foodservice Design, has announced the acquisition of Dieli Murawka Howe (DMH). DMH, is a premier foodservice design firm which operates offices in San Diego, CA and Las Vegas, NV. The acquisition is effective October 15, 2022.

Costel Coca and Gina Brinegar headshot

FE&S Top Achiever Award

2021 Top Achiever—Consultants: Costel Coca & Gina Brinegar, Webb Foodservice Design. Always an impressive group of go-getters, this year’s crop of Top Achievers does not disappoint. They also do not miss a beat when it comes to motivating teams, contributing to the greater good of their segments of the industry and, of course, achieving success in all measures within their primary roles.
Vista Grande building exterior

FE&S Project of the Month

Cal Poly San Luis Obispo, Calif., welcomes the new 3-story, 35,400-square-foot Vista Grande Dining Complex. The first level contains two retail concepts, along with a registered dietitian’s office. The facility’s second level, Vista Grande Dining Pavilion, houses a campus dining hall offering six micro restaurant concepts, each with its own identity, and a production kitchen.
Springs Living Facility. Chefs behind kitchen counter preparing plates.

New Senior Living Facility Creates Flexible Approach to Dining

With their new project at Lake Oswego in Oregon, the owners of The Springs Living wanted to enrich the lives of their senior residents and enhance the educational components of their many program offerings.

Thacher School. New rustic dining facility with chefs and self-serve counters.

FE&S Project of the Month

The Thacher School’s new dining hall serves tradition, community, sustainability, and, of course, great food. The FE&S Project of the Month featured article explains how the design team partnered with the school and culinary team to revitalize the heart of campus.

Perle. Exterior of restaurant with sidewalk tables and chairs.

Perle | Pasadena, CA

Our friend and client, chef Dean Yasharian, is featured in LA Times Food “14 Exceptional New Restaurants for a Better 2021”.

The Future of Foodservice at a Consultants' Roundtable

Costel Coca, Principal, and esteemed consultants engage in a wide-ranging discussion about the issues affecting the foodservice industry both today and in the future.

John J Hemmingson Center at Gonzaga University

Building Community in the John J. Hemmingson Center at Gonzaga University

Gonzaga University’s new building contains a kitchen, catering support kitchen, residence hall serveries, and retail operations — all of which transform the student experience.

Metropolitan State Hospital Central Kitchen machinery.

Metropolitan State Hospital’s Central Kitchen & Satellite Rethermalization

Conversion from a cook-serve to a cook-chill system that combines blast-chill and liquid-cooling systems results in efficient quality control and notable labor and energy savings at this LEED gold-certified central kitchen.

Chefs preparing plates.

Foodservice Implications & Actions from COVID-19

We are in this together which is why we worked with our team to begin exploring the implications of, and responses to, the impact of COVID-19 on foodservice facilities.


Here’s where we’re at these days…please don’t hesitate to say hello!

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