Venue Closeup: West End Market

Concept: Marketplace-style a la carte food court

Annual Revenues: $8.6 million

Daily Sales: $34,793

Avg. Daily Transactions: 5,800

Check Avg.: $6.01

Seats: 400

Staff: 357 (incl. 214 wage students and 26 work-study students)

Hours: 10:30 am-8 pm (M-F), 11 am-7 pm (Sat.), 11 am-8 pm (Sun.)

Unit Manager: John Barrett

Executive Chef: Mark Bratton

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