The 60 cooks working out of 2 kitchens have noticed changes as well. There have been technical improvements and more making things from scratch. Cooks participate in tastings and have had a hand in creating new items. They are trained in the nuances of each food station where they frequently rotate.
They didn't like what was happening in our fast paced world and decided they would offer an alternative, a place where people could slow down, savor, meet their neighbors and enjoy some delicious, healthy food choices. It's unlike any other place I've visited and I've got a hunch their concept is going to catch on.