The Restaurants at Woodland, Indiana University, Bloomington

Published in FSD Update

“What we call presentation-style cooking has been very, very important to us,” Frank explains. “As a customer, when you walk up you can see people cutting up the kiwi that’s going to go in your yogurt or you see people grilling the burger or you see them doing the stir-fry because they’re facing you, so there’s a lot of things that are visibly cooked and prepared in front of the customer. It’s more labor-intensive and more complicated for the construction and design of that kind of place, but it’s enough of a priority for us.”