'QUEL'S CORNER

The 2022 Society for Hospitality & Foodservice Management Critical Issues Conference focused on creating opportunity in an uncertain world.

Following the pandemic, TD Marketing’s first opportunity to travel as a team in 2021 was a training visit to the North Carolina...

In a time where flexibility is key, ghost kitchens can be built anywhere with the right equipment and operate a variety of menu offerings.

So, we’re a little delayed on this post, but in this case … delayed is a good thing. We’re busy at the office (seriously have you seen...

Giving back and supporting the communities and neighborhoods we call home is just one of the many reasons I enjoy working at elite|studio e

A leader's reflection of SHFM's Young Professionals Summit focusing on Diversity, Equity & Inclusion.

Three of our Project Designers discuss some of their favorite projects, the focal points and the importance of the "Wow Factor."

As the summer’s end is quickly approaching and the smell of number 2 pencils is creeping in, I thought a reflection of how I spent my...

Welcome B.A.C.K. A play on words and a celebration of returning to the office following a year plus of many working from home.

If you were sitting on a piano stool, you’d have everything within reach. Now imagine that same mindset in your commercial kitchen design.

Unlimited capabilities. Endless possibilities. What are the first things you think about when asked about a futuristic movie you watched...

Most companies understand that social media is a vital business platform, but how do you get started?

A new vaccine, a lumber shortage, a shipping container crisis, a pandemic and more create long lead times for foodservice renovations.

A Celebration of Inspiring Women I’m going to list three names and you have to guess what they all have in common — and their first names...

Q&A with the HX Experience Foodservice Pioneering Concept winning team, which combined hydroponics, food forward and culinary trends.

In the foodservice and hospitality industry, the benefits of hydroponic technology include design, better tasting produce and more!

As trained foodservice designers, it is important that we understand and incorporate the concept of "everything in its place."

I’d reflect on some of the incredible ideas established in the foodservice and hospitality industry over the past nine months.

Interview with Marc Magro, Chef and Director of Design & Build Last week, I had the opportunity to grab a cup of coffee (well over...

Thoughts from the Society for Hospitality & Foodservice Management National Conference Recently I attended the Society for Hospitality &...