Six induction woks hot-hold food for self-service. During summer, when there are only a couple hundred students using the dining hall, the sta¬ff will use these woks to cook made-to-order dishes. “We can increase quality and reduce food cost that way,” Kosevich says.
Rice cookers steam jasmine and brown rice and hold it for selfservice. For better accessibility, the team created inset cubbies for the rice cookers that put the lids at the same level as the countertop.;