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!
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.
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.
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.
“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 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.
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.
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.
