With a prime location in Los Angeles, one of the nation’s foodie capitals, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the perfect opportunity.
Klinger and Associate Director of Hospitality Gary Marschall shared renderings of both the Fertitta Cafe and a revamped version of the business school’s Popovich Cafe, and chatted with FoodService Director about their thought process and hopes for both.