This different concept in restaurants is pricey and appealing.
Diners receive a card when they are seated.
Then they go to any of many serving stations and order what they want. The card is stamped and the diner proceeds to another station. At the end of the meal the card is given to the cashier and the meal is paid for. A chain-driven French rotisserie gently broils such delicacies as fresh Cornish hens, jumbo quail and leg of lamb at this aromatic station. Other choices include grilled Angus steak, veal sausage, free-range chicken or grilled fresh vegetables.