The Restaurants at Woodland, Indiana University, Bloomington

Published in FSD Update

“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.”