Older dining halls require dining station creativity to make the best use of unusual floor space.
One of the great challenges facing many foodservice directors is the need to take legacy space in buildings designed for other purposes or in other eras, and employ that space to more effectively meet contemporary foodservice needs. Northeastern is no exception. While the new construction of its International Village facility last year meant the building design could be matched to the expansive servery choices and expectations of today's customers, its older Stetson East and Stetson West ...
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