Influencing the design team Every source intereviewed for this story emphasized the importance of having directors and chefs involved in the early stages of station and servery design. “That is the best way to ensure that practicality and flexibility are stated goals early-on,” says Pacifico. “Take ramping up and ramping down— in some locations that can mean taking a station that does 350 covers a day to a special event that handles 3,000 in a single afternoon,” he adds. “The same space ...

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