CA required a renovation with limited equipment replacements within the main kitchen, utilizing existing exhaust ducts systems and repurposing existing kitchen equipment for future use. To complicate matters, CA needed to increase cafeteria participation rates in order to keep employees on campus. James N. Davella led the food service design team by resizing the facility with a 75% participation rate. The current servery footprint was expanded, which allowed the design team to create featured platforms for improved merchandising, participation and traffic flow…
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