A collection of thoughts, ideas, and trends as it pertains to the foodservice experience. Look through our blog posts, articles and press releases for our unique perspective.
May 08, 2017
The design includes a sour-focused brewing & pouring program inside an old warehouse on site, & a full cafe & restaurant space spread across two stories of an old Craftsman home.
Jan 10, 2017
Constructed in the 1930’s, Islands Café is a 20,000-square-foot hall that has undergone a major renovation to create a single, all-you-care-to-eat dining hall. The renovation address’ diners’ needs and wants as university enrollment heads for an expected 10,000 students by 2025.→
June 15, 2016
Webb Foodservice Design is proud to announce Ray Soucie FCSI, LEED AP, has joined its family of design professionals. We look forward to empowering his talents and incorporating his experience with our collaborative design teams. →
April 19, 2016
Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our our very own Costel Coca, Design Principal at Webb, along with Scott Reitano, Principal at Reitano Design Group, and Juan Martinez, Principal and Founder at PROFITALITY as they share their perspectives and answer your questions. →
December 28, 2015
The California Institute of the Arts brings made-from-scratch, restaurant style dining to the new student hub—the kind of atmosphere that lets you feel right at home.
October 13, 2013
Late last year, Sonoma State University opened the doors to the newly constructed 130,000 square feet Student Center, which includes the main board dining option for on campus students as well as a large retail foodservice operation. →
May 6, 2015
Our completed work at the University of Nevada-Reno is highlighted in Food Service Director Magazine. Webb Foodservice Design provided concept design, menu development and full foodservice and interiors design services for the Steampunk →
February 2, 2015
FE&S Magazine highlights our work at UCSD’s Revelle College in La Jolla, CA. Read more about how our design team collaborated to create a successful renovation for the over 50 year old dining commons→
May 1, 2014
Leadership and management are two terms inextricably tied together, in this article written by our Managing Principal Gina Brinegar for FES Magazine, she takes a deeper look at the intricate balance between these →
November 4, 2014
Open kitchens and chef’s counters in restaurants happen to be on-trend at the moment, but they may have more than just an aesthetic value: A new study published in the Harvard Business Review details this topic. →