Right-Sizing History
Ohio’s historic Dayton VA Medical Center’s multi-million-dollar foodservice renovation positions it to be more efficient and better equipped to nourish Veterans.
Read MoreMoveable Feasts
Merchandising carts and kiosks generate revenue, expand menu programs and speed-up service. Turn here to learn all the possibilities, and top homework questions, when setting up a platform.
Read MoreGo With The Flow
Repositioned serving platforms, and plenty of grab-and-go options, let guests move easily and quickly through the remodeled retail dining space at Medical City Dallas Hospital.
Read MoreQuality On Demand
Cini-Little Int’l. foodservice professionals redesign UC San Diego Health’s Thornton Hospital production kitchen to accommodate a newly added 245-bed medical center. It now offers a room-service meal delivery program for patients.
Read MoreCooking From The Hearth
Fast and flexible, theatrical hearth ovens aren’t just for show.
Read MoreMeet, Plan, Go!
For a newly-constructed building at Mayo Clinic-Phoenix, designers and project managers worked together to create two serveries and a supporting kitchen, all readily capable of expanding.
Read MoreTrayline Troopers
When your kitchen is charged with prepping hundreds of patient meal trays a day, air-screen refrigerators keep food products safely chilled along an assembly line that can last a couple of hours.
Read MoreA Towering Difference
A new kitchen and retail café have boosted sales and satisfaction scores at this California hospital.
Read MoreFood Shield Evolution
Food shields have evolved from bulky, institutional-looking structures into airy, attractive and adjustable models. Turn here to learn the latest in types of shields, mounting options and equipment add-ons.
Read MoreGrabbing Sales & Opportunity
Improvements in design and energy efficiency make open-air grab-and-go cases a great option.
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