How a college keeps prep temps consistent

After the University of Michigan Dining’s grab-and-go service increased by 75%, employees at its South Quad Dining Hall have begun assembling sandwiches and salads in the walk-in to keep temperatures consistent during prep. Outfitted in coats and hats, employees assemble items at a long table inside the fridge, surrounded by shelves of ingredients and hooks to hang winter apparel when they leave.