Concept: Marketplace-style a la carte food court Annual Revenues: $8.6 million Daily Sales: $34,793 Avg. Daily Transactions: 5,800 Check Avg.: $6.01 Seats: 400 Staff: 357 (incl. 214 wage students and 26 work-study students) Hours: 10:30 am-8 pm (M-F), 11 am-7 pm (Sat.), 11 am-8 pm (Sun.) Unit Manager: John Barrett Executive Chef: Mark Bratton Offerings: West End features seven distinct display cooking platforms, each serving a la carte selections prepared to order in front of ...

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