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There's a definite trend toward the "food court" approach, which offers consumers both speed and variety. In many instances, the resulting "bar" or "island" serving areas are freestanding, which pose additional aesthetic, personnel, engineering and equipment challenges - challenges we've solved on numerous projects. In other projects, such as country clubs, clients are asking that their dining areas do "double duty"; that is, be designed so Mom and Dad can enjoy a well-prepared entree, while the kids grab a quick burger and fries. Adjusting to such client desires is something we take in stride and even enjoy - the foodservice facilities arena is continually changing, and that keeps our creative juices flowing.
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