Quel's Corner is a resource for individuals that work in or work with the foodservice and hospitality industries. The content ranges from restaurant design trends to foodservice consulting topics to culinary and wine pairings. And the musings don't just come from Raquel Weiss Fusco, she gathers content from the subject matter experts.
Gas station food is no longer an afterthought. From Buc-ee's and Wawa to Sheetz and Casey's, convenience stores are transforming into destination dining experiences. As international visitors flock to the U.S. for the 2026 FIFA World Cup and social media shines a spotlight on iconic travel centers, foodservice, hospitality, and design are reshaping the future of convenience retail.
From sunset dinners in Paris overlooking the Eiffel Tower to birthday celebrations high above London, this summer journey highlights unforgettable restaurants with a view. Discover how iconic spots like Le Girafe and Duck & Waffle blend cuisine, design, and “unreasonable hospitality” to turn every meal into a lasting memory.
When people think about foodservice design, they usually picture the finished space or maybe the design phase itself. But, in reality, the most important work happens long before we ever start designing. That phase is programming. It’s where we determine not just what a space will look like, but how it will actually work. After 25 years at elite|studio e, I’ve had the opportunity to guide countless clients through this process and it always starts the same way: by understandi