Am I the only one who thinks it's absolutely crazy that they have a kitchen staff of 50 people for only 800 employees? That means 1 for every 16 other employees. I actually completely agree with a lot of the other posters who are saying how important good food is to productivity, and 50 employees to produce the kind of food they're producing doesn't sound unreasonable. But given all that, thinking of the overhead and expense involved, that number still just strikes me as an incredibly massive proportion of their staff being devoted to foodservice.