The Restaurants at Woodland, Indiana University, Bloomington

Published in FSD Update

By Megan Warmouth, Associate Editor

“Each of the concepts has their own sort of kitchen,” Frank explains. “But there’s also a back-of-house kitchen. About four of the concepts are physically separate [and] all of the food is made there, or the vast majority of it, and the rest would be made back of house. There are a few concepts that are more dependent on the back-of-house kitchen … but everything is cooked and prepared right there in front of the customer.”

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