Facility Design Project of the Month

Each month, FE&S spotlights a project worth talking about, with in-depth coverage from concept through completion including a kitchen equipment floor plan.

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The driving force behind the renovation of Selleck Food Court at the University of Nebraska — Lincoln (UNL) began as a revisioning of the dining center into a community space for students, faculty and staff.

Since its inception in 1966, MidAmerica Nazarene University has had a dining area but never a student center. In 2016, this private university in Olathe, Kan., changed the course of its history and created a heart of the campus.

The Missouri Botanical Garden (MBG) is regarded as one of the oldest botanical gardens in continuous operation. Founded in 1859 and a National Historic Landmark, MBG is a global leader in plant science research and science education.

With a growing number of student admissions and a subsequent increase in on-campus housing needs, the University of California San Diego created a new community to meet demand.

The owners of Four Winds Casino wanted to expand its gaming to accommodate more guests at peak times. Casino leadership also wanted guests to have a multiday experience that included staying at the hotel and visiting the restaurants and spa. In addition, a conference center was added to accommodate businesses and groups to host meetings and other events.

Recently, the citizens of Austin, Texas — the Live Music Capital of the World — saw the need for a world-class arena with the capacity to host musical artists, sporting events and more.

Visitors exploring the James B. Beam Distilling Co. in Clermont, Ky., begin and end their campus journey at The American Outpost, one of three newly renovated buildings on the property. At the end of their tour, visitors can enjoy cocktails and food at The Kitchen Table, a full-service restaurant and bar that is a focal point of a five-year upgrade project to the 400-acre campus.

The first new dining hall on campus in 49 years, Yahentamitsi Dining Hall at the University of Maryland completed an 11-year new-build project when it opened in 2022. The nearly 68,000-square-foot all-you-care-to-eat facility can serve up to 15,000 guests daily.

The Tony & Libba Rane Culinary Science Center (RCSC) brings all components of hospitality management education together under one roof at Auburn University in Auburn, Ala.

First-generation Italian American Ron Martignetti had the desire to open a high-end, unique Italian restaurant.

The design team’s objective was an ambitious one: to create a dynamic and multifaceted dining experience very different from an old building’s outdated foodservice.

Tattersall Distillery’s co-owners Jon Kreidler and Dan Oskey wanted to expand their distillation production capabilities. They also wanted to build a place for customers to come for a meal and drinks, see entertainment, host a wedding and other events, and learn about the distilling process.

Dining has become a defining feature at what is set to transition into the West Coast’s largest community of life science companies and research institutions.

For more than 90 years, Aurora Sheboygan Memorial Medical Center in Sheboygan, Wis., had provided care for local residents. A new, updated replacement hospital now better meets the needs of the growing community, complete with a new foodservice program.

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