Serving area accommodates 2800 students per meal. This renovation and expansion project will be the second market place dining facility on campus. The University wanted to plan this facility carefully to overcome challenges caused by the overwhelming increase in the number of students eating at the first market place facility. Much time and effort went into projecting how many students, staff and visitors would show up for peak meals. We focused on locating counters to allow for queuing without blocking traffic; locating counters that needed frequent resupply near the kitchen and providing sufficient storage for counters that were disconnected from the kitchen. We developed a two tier tray return conveyor that will have greater capacity than an accumulator but allow trays to be scrapped without removing them from the conveyor. The total foodservice space of over 39,000 sq. ft. includes receiving, bakery and storage facilities on the lower level. Priority was given to locating cold and hot food production centers on the main level with the serving area and increasing storage adjacent to each workcenter. The serving area will accommodate approximately 2800 students per meal with a wide variety of menu concepts. The stations include: a pizza and pasta area featuring display pizza prep and a pasta cooker; an oriental station with wok and fryer; a fresh Mexican counter with salsa bar; home cooking and rotisserie stations backing up to the kitchen; a chef's specials area with portable cooking equipment that can be changed out for increased menu variety; a three station grill counter; bakery and dessert displays; cereal, waffle, topping and condiment bars; and two large salad and deli islands with curved glass service cases. Each station has it's own personality consistent with market place design.