Univ. of Richmond cuts back-of-house

February 2007
FoodService Director;2/15/2007, Vol. 20 Issue 2, p6
Trade Publication
The article reports on the renovation of the Heilman Dining Center of the University of Richmond in Virginia. The renovation reduced back-of-house space by 50% with a host of new serving stations and an emphasis on cooking to order. The expansion of the size of the scatter-system servery and the construction of a new convenience store in the lobby were among the major changes in the center. The project's foodservice consultant was Porter Consulting Worldwide.


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