The design includes seven action stations in three areas organized by cuisines of the world: European/Mediterranean, North/Central/South America and Pacific Rim. There are counters for both hot and cold menu items for each area plus a dessert island. The themed counters are unified by consistent design details and differentiated by murals and signage over the counters. The site restrictions dictated that the buffet serving and seating area be supported by a 9500 sq. ft. kitchen and dishwashing area one floor below connected by two elevators. The kitchen is organized according to the traditional brigade system.