The 25,000 sf renovation of the main cafeteria and the addidtion of a mezzanine dining area accomodates additional seating and conference rooms. The space will incorporate the most current concepts in food service operations, stress efficiencies, and maximize flow. Safety, durability, functionality, flexibility and ergonomics are the key design concepts. The 10 million dollar renovation increases the total number of seats by 25% to approximately 700 seats.