Our Principal recently sat down with Editor in Chief Michael Jones from FCSI's Consultant Quarterly, consultant Ken Schwartz of SSA, and Corporate Chef Sean Copeland from Welbilt, to discuss the future of foodservice with an eye towards the lodging sector.

If you enjoy spacey music and wandering through virtual kitchens by all means please check out this animation KRBS prepared for an on-farm processing kitchen and event center on Martha's Vineyard.

Although slowed by fire and then pandemic, Silver Oak's Alexander Valley winery, the first of its kind to earn Living Building Challenge certification, is a sight to behold.

KRBS recently completed The Hub, a mixed-use all-electric kitchen and cafe at Stanford Research Park.