The culinary team at Epic combines to produce over 6,000 scratch-cooked meals per day. We have several state-of-the-art cooking and dining spaces that we use to make all that food at a very high quality. They include customer and catering-focused spaces like Voyager Hall and Deep Space, and large employee-centered eateries like Cassiopeia and the brand new King's Cross Station.
There are smaller, niche dining areas as well: grab a corned beef sandwich or bagel at Mikey's Deli, house-made ice cream at Lou's Soda Fountain, or some daily themed menus at the Farmer's Market. There are also plans for additional dining areas in the works, including a Pan-Asian eatery and Rotisserie Cafe. We pride ourselves on the volume and quality of the meals we produce, and our high-tech kitchens and dining areas are big contributors to that success.