
05/14/2025
We believe the display of food is almost as impactful as the food itself. It should be inviting, a beacon or a call to action to bring guests over to see what's being offered. It should be abundant, but not cluttered. Cold food should be served cold, hot food should be held hot, and everything should be labeled. We don't use any garnishments that are not edible because People. Will. Eat. It.
Above all, it has to make logistical sense. We walk through a station from a guest's perspective and ask ourselves, "Does it make sense?" If not, we change it.
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