This was a true design build project with Jesco and WBA Architects. We were tasked with designing a facility that could feed 900 people 3 times a day next to an aircraft runway with multiple food and beverage offerings. During the design development stage the covid pandemic was looming. So we had to adjust our model to accommodate current and future pandemics while creating a state of normality. One interesting and cutting edge solution was the evo ventless griddle which is on the cafeteria line so that customers can get the feeling of an open kitchen. The back of house kitchen had typical batch cooking equipment like combi ovens, tilt skillets, open ranges, fryers and convection ovens.