Pre-design and master planning form the basis of good design. The project initiation period, when objectives are established, informs such issues as capacity, style of service, and menu design. Philosophical questions get raised to identify the organization's reasons for providing food service.
Sociological issues arise as well to tailor the cafeteria to the organization. They involve the organization's hierarchy, whether or not to join staff dining with upper management, and whether a cafeteria should be a showplace or a subdued environment.
“The Hopkins approach is what separates them from their competition. I found Lynn and Richard to be refreshingly technically competent, well-versed in the industry’s latest developments in both equipment and service, and yet unselfish in their willingness to deliver only the aspects of these trends that were important to us as clients. Most important of all to me, I felt we were the center of their universe in every meeting, conversation and email.”
- Scott Wright, Vice President Campus Services, Columbia University
