Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 54 of 152

52 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 2017 Facility Design Project of the Year: THE DISTRICT ON WEST GREEN IN BOYD HALL AT OHIO UNIVERSITY IN ATHENS, OHIO With an emphasis on healthful menu items, this all-you-care-to-eat, renovated dining hall features micro-restaurants offering display cooking and self-service. Between the Bread, a New York City–inspired deli station, features homemade soups, make-your-own salads, premium sandwiches and paninis. A centrally located hearth oven entices students to take freshly baked breads. Students can customize their orders here using electronic kiosk order- ing systems. Seating at Noodled takes on an earthy, green hue. By Donna Boss

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