Kitchen Design – Foodservice Equipment Reports Magazine

Nonprofit Designs Headquarters Built to Nourish

Janice Cha — Fri, 01 May 2026 13:41:20 +0000

When Pappas Restaurants joined forces with Kids’ Meals in planning the latter’s next Houston headquarters, the result was more than a new building; it made a great leap forward in feeding the city’s most vulnerable, and youngest, residents. Five days a week, volunteers assemble and deliver 12,500 lunches, using 24 donated Kids’ Meals vans that fan out across two counties. During school breaks…

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NYC’s I’m donut ? Puts Signature Flair on Show

Janice Cha — Sun, 01 Mar 2026 16:00:34 +0000

Just off New York City’s Times Square, across from the Lyceum Theatre and down the street from the Museum of Broadway, Japanese doughnuts have become part of the show. Pastry “performances” can be found daily at I’m donut ? (the name styled just so), located at 154 West 45th St. I’m donut ? sets itself apart with its airy, creative, handcrafted doughnuts ($4 to $13 apiece), a unique…

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Gothic Glow: Inside Mississippi State’s Dining Renovation

Janice Cha — Thu, 01 Jan 2026 12:22:03 +0000

At Mississippi State University, home of the Bulldogs, in Starkville, Miss., the time had come to renovate the school’s historic cafeteria. With its soaring, cathedral-style ceiling with wood arches and high windows (Harry Potter fans, think Hogwarts), Perry Cafeteria, built in 1921, stood as a campus institution for residential diners. The renovation, Perry’s first major overhaul since the mid…

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Florida’s Morgan High School Equips For Coming Population Boom

Janice Cha — Mon, 03 Nov 2025 20:30:11 +0000

When Hillsborough County Public School leaders began planning the county’s newest high school back in 2020, one goal was a given: Think big. Opened in August 2025 in the Tampa suburb of Wimauma, Fla., Aquilla J. Morgan High School met that goal and then some. Built at a cost of $178 million, the school covers 360,000 square feet. Enrollment on day one tallied about 1,500 students; in a few years…

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From Stalled Build to Stylish Service at Thompson Palm Springs

Janice Cha — Tue, 02 Sep 2025 11:00:21 +0000

When a long-stalled hotel project in Palm Springs, Calif., began to be reimagined as a luxury lifestyle hotel, foodservice planners inherited a structural puzzle set in concrete overlaid with strict California health codes and requests for extra cooking platforms. The property at 414 N. Palm Canyon Dr., Palm Springs, Calif., now the home of the Thompson Palm Springs by Hyatt…

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Jax State Masters a Servery Makeover

Janice Cha — Tue, 01 Jul 2025 12:00:16 +0000

Jacksonville State University in Jacksonville, Ala., needed a new dining hall. As of 2022, its 62-year-old dining hall could barely keep up with demand. “Space was so tight students had to eat in shifts,” recalls Sodexo General Manager Scott Williams of the former 350-seat Jack Hopper Dining Hall, the only resident dining center for a campus with nearly 10,000 students. And Jax State planners…

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Mad Dogs & Englishmen’s Second Act

Janice Cha — Thu, 01 May 2025 13:20:21 +0000

When it came to recreating Mad Dogs & Englishmen—an iconic Tampa, Fla., watering hole—planners aimed to expand on the restaurant’s English pub vibes while souping up its culinary engines, so to speak. But with back-of-house space in the remake at a premium, creative design solutions saved the day. The original Mad Dogs got its start in 1991, founded by Wilton Morley and Rick “The Colonel” Craig.

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Minneapolis’ Northstar Center Gets A Glow Up

Janice Cha — Thu, 06 Mar 2025 19:09:33 +0000

When it came to restoring Northstar Center—the linchpin of a 1960-era office/entertainment/parking complex in downtown Minneapolis—to its former glory as a city-center magnet, planners knew dining would play a starring role in its next chapter as an experiential working and living space. At the same time, the project’s foodservice designers knew the legacy building would include more than a few…

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Building Buzz at Nantucket’s Shared-Use Kitchen

Janice Cha — Wed, 15 Jan 2025 16:01:58 +0000

Usually when planning a kitchen, designers make equipment decisions based on the type of cuisine or its end user. But for the building at 5 Amelia Drive, Nantucket, Mass., later named The Hive, a shared-use commercial kitchen facility and food business incubator, none of the usual advance intel was available. The structure, a former restaurant called The Keeper with a production kitchen on the…

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Up, Up & Away: Step Into Delta’s New JFK Lounge

Janice Cha — Fri, 01 Nov 2024 13:13:35 +0000

Next Step Design’s marching orders for Delta Air Lines’ new lounge at John F. Kennedy International Airport in New York were simple: create a dining experience for Delta’s first- and business-class passengers that would allow them to curate their own experience. The resulting Delta One Lounge at JFK, located between Concourses A and B in Terminal 4, delivers both premium style and substance.

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