A tighter focus
Previously, Klinger says, Popovich functioned as a catchall space, with a hot well and items from the commissary kitchen. Recognizing that the university lacked an eatery specifically focused on Mediterranean cuisine, USC Dining chose to move in that direction, with acai bowls, salads, coffee and wraps also on offer, and seating for 30-35 people. “We had a pastry case in mind as well; that doesn’t go in line with healthy, but it will be yummy,” says Associate Director of USC Auxiliary Services in Hospitality Gary Marschall.