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!
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.
Our friend and client, chef Dean Yasharian, is featured in LA Times Food “14 Exceptional New Restaurants for a Better 2021”.
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.
Gonzaga University’s new building contains a kitchen, catering support kitchen, residence hall serveries, and retail operations — all of which transform the student experience.
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.
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.