Insights

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 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.

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.

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.

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.

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 | 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.

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’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.

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.

Currently

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

    Collection
    Webb Firm Profile
    1 X =