It was a familiar story. Yale University had already designed (and partially completed) its new, architecturally dynamic Health Center in Summer 2010 when it asked the dining services department to operate a convenience store there. The space and equipment plans alloted were modest: a basic line-up of budget refrigeration, pot-style coffee brewing, and room for dry grab-and-go offerings. Yale Dining knew it could do better if given the chance. “With its high traffic location ...
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