Industry Leader

Industry Leader

Ricca’s own, Lenny Condenzio, is featured as an industry expert, and speaks about the evolution and future of foodservice in college and universities. Read more on how technology, dietary restrictions, and the preference for European-style cooking suites are changing collegiate dining.

UNC Charlotte

UNC Charlotte

The new South Village Crossing at the University of North Carolina goes above and beyond satisfying students with customized offerings and the University’s first to-go concept. Read more about how Lenny, Tarah, and Rob of Envision worked with Chartwells and the UNC Charlotte dining team to create a new program built for flexibility, versatility, and sustainability.

SMU Recognized

SMU Recognized

SMU’s LEED Gold Residential Dining Commons receives honorable recognition in FCSI’s 2015 Project Showcase. In an effort to create a stronger living-learning environment, SMU was tasked with creating a facility that would exceed students’ needs. Close collaboration with KSQ Architects and The Beck Group allowed Ricca to deliver. Now featuring an open kitchen, seven food stations, reduced wait times, and 500-seats, the facility is now able to help balance a healthy living-learning environment.

Ricca Takes 50/75

Ricca Takes 50/75

Daily Meal showcases "The 75 Best Colleges for Food in America." 50 designed by Ricca Design Studios.

University of Georgia Shines

University of Georgia Shines

American School & University Magazine honors the new Bolton Dining Commons at UGA with its Outstanding Design award in their "2015 Architectural Portfolio." AS&U’s November issue will dive into delicious details about the design that introduces a fresh take on traditional tastes!

Stanford Recognized

Stanford Recognized

FE&S magazine honors our work at Stanford's Florence Moore Dining Hall in Palo Alto, CA as their April Facility Design Project of the Month. Read more about how our principal, Jean-Michel Boulot, collaborated with Stanford University Dining and the design team to transform this 1957 residence dining hall into an exhibition kitchen where students can interact with chefs to learn more about food nutrition and preparation, while building an enriched sense of community.

Sustainable Design

Sustainable Design

Tarah Schroeder, LEED AP, Principal, of Ricca Design Studios talks about.....

Flash News

Flash News

Foodservice Equipment & Supplies proudly names Tom Ricca, Partner, Ricca Design Studios, recipient of the magazine’s 2014 Hall of Fame Award. Tom Ricca is the 1st foodservice consultant to be awarded such a prestigious award.

FE&S Magazine

FE&S Magazine

Facility Design Project of the Year. Durrell Dining Center and Durrell Express at Colorado State University receives judge’s First Honorable Mention.

Take a Seat

Take a Seat

Restaurant Development + Design Magazine asks Tom Ricca to offer his perspective on options to consider in determining seating when developing a restaurant.

Vanderbilt University

Vanderbilt University

Bamboo Bistro highlighted in Foodservice Equipment & Supplies Magazine. Project lead by Ricca Partner, Lenny Condenzio.

The Boston Globe

The Boston Globe

Featuring University of Massachusetts, Amherst – Hampshire Dining Commons Raving fans state, "Campus dining is a big industry, especially at UMass Amherst"

FE&S Magazine

FE&S Magazine

Ricca DOUBLE FEATURED. Striving for excellence in higher education at University of Wisconsin-Madison Union South & University of Richmond, Downtown. In addition to announcing the award, FE&S highlights Ricca's work in foodservice and interior design at Richmond on Broad Café at the University of Richmond, Downtown.

JMU

JMU

Ricca Design Studios was honored to have one of its projects featured on the cover of FE&S Magazine along with the article "The Kitchen of the Future".

FE&S Magazine

FE&S Magazine

Tom Ricca highlights the importance and appeal of display kitchens in dining spaces. He provides professional tips to consider when putting chefs on stage. Article highlights Ricca’s work at Fearing’s in Dallas, TX and Ricca clients and co-chefs, John Folse and Rick Tramanto.

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