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 (Pictured bottom right)

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 customers. The major ones are Bistro Firenze, with its wood-fired ovens turning out gourmet pizzas, as well as a selection of fresh pasta dishes, salads, stombolis and calzones and even specialty desserts like tiramasu and chocolate silk pie; The Fighting Gobbler Sports Lounge, with two big screen TVs and bar food selections ranging from burgers, sandwiches, ribs and quesadillas to appetizers like potato skins and nachos; J.P.'s Chop House offers different cuts of steak, live Maine lobster, London broil, a catch of the day and various sides. There is also Wrap World (international wraps), Cutting Edge Delicatessen (build-your-own hot and cold sandwiches), Leaf & Ladle (made-to-order specialty salads as well as soups, chili and quiches) and Wired (specialty coffees as well as desserts)

Top Selling Products: London Broil, Chicken Caesar Wraps, Garlic Mashed Potatoes