Owner: University of California
Assistant Vice Chancellor, Housing, Dining and Hospitality: Mark Cunningham
Associate Director, Dining, Retail and Catering Services: Steven D. Casad
Executive Chef: Vaughn Vargus, CEC, CCA, ACE
UCSD Foodservice Coordinators: Ralph Dauphin, responsible for 64 Degrees (residential dining) and food truck operations; Lisa Joy, responsible for market operations
UCSD Architect: Matthew Smith, RA, NCARB, LEED AP, EDAC, principal architect, UCSD Facilities Design and Construction
Architect: Studio E Architects, San Diego, Calif.; Eric Naslund, FAIA, principal; Maxine Ward, LEED AP, associate
Interior Design: Studio E Architects, San Diego, Calif.; Webb Foodservice Design, Tustin, Calif.; Linda Midden, interior design director
Foodservice Design Consultants: Webb Foodservice Design, Tustin, Calif., Michael Dyekman, MBA, CFSP, FCSI, senior project manager
Equipment Dealer: Kamran and Co., Santa Barbara, Calif.
Construction: Swinerton Builders, San Diego, Calif.
Architecture & Design
- The interior of one area boasts 20-foot vaulted ceilings and a gymnasium-style feel, while the west section has ceilings at standard 10-foot height.
- 64 Degrees’ design elements include groups of large-scale, custom, translucent resin light pendants suspended over seating groups; metal coil curtain drapery panels in tones of matte silver and gold that both screen and define areas; a large-scale, double-sided fireplace wall and hearth spanning full height and clad in white, contemporary, high-gloss porcelain tile wrapping all four sides; and vertical booth divider panels of laser-cut, translucent resin that provide intimacy to the occupants while giving the booths more presence within the large space.
- One of the striking visual elements in the big box is an original, 50-year-old mural by artist Howard Warshaw, which remains as a backdrop on the east wall. “The historic mural set the tone for the color palette, which brought in natural hues of earth and ocean,” Ward says. “But we also injected pops of bold yellow and blue colors in the linear panels inserted at random into the original vertical-grain Douglas Fir slats around the perimeter of the space. This gives a modern feel to the walls while respecting the original building’s bones and materials.”
- At each food platform, back walls with white, high-gloss porcelain wall tile accented with glass tiles provide an appropriate backdrop to feature exhibition-style cooking. Back-painted glass conceals large spans of stainless steel hoods in the big box, while adding a reflective, clean, contemporary look and serving as a backdrop to the exhibition-style cooking and linear lighting above. This area also features digital menu board display.
Ownership: University of California, San Diego
Opened: September 2014
Scope of Project: In addition to renovating the foodservices from the ground up in an aging facility, the design team addressed significant building infrastructure upgrades, such as complete replacement of the HVAC system, fire and life safety upgrades, seismic retrofit and completely new foodservice equipment and associated MPE changes. The newly created 64 Degrees concept contains front-of-house platforms and a kitchen that supports front-of-house food platforms and two food trucks: Incredi-Bowls and the new Flavors of the World. The project also includes Roger’s Market.
Size of Foodservice Space: The project renovated approximately 27,000 sq. ft. of the 33,500-sq.-ft, single-story building, including infrastructure work in the 4,000-sq.-ft. mechanical basement and approximately 30,000 square feet of site work. The foodservice-assigned space (kitchen, refrigeration, dining and Roger’s Market) is approximately 25,000 sq. ft., including 730 sq. ft. for the refrigerated and dry storage for the dining facility and 2,400 sq. ft. of
storage for the market.
Seats: 288 in the main dining area, 35 in the market and 175 outdoors, with concrete seat walls providing additional seating
Average Check: $7.50 at 64 Degrees (residential dining); $5.75 at Roger’s Market; $6.95 at the Incredi-Bowls and Flavors of the World trucks
Projected Annual Sales: With deductible meal plan, $2.2 million at 64 Degrees (residential dining); $3.3 million at Roger’s Market; $400,000 for both food trucks
Transactions/Weekly Covers: approximately 11,300 at 64 Degrees, 19,000 at Roger’s Market and 3,500 at Incredi-Bowls and Flavors of the World trucks
Hours: 64 Degrees: 9:30 a.m. to 9 p.m., Monday through Thursday; 9:30 a.m. to 8 p.m., Friday; 10 a.m. to 8 p.m.,
Saturday and Sunday. Roger’s Market: 7 a.m. to 1 a.m. Incredi-Bowls and Flavors of the World food trucks: breakfast, 8 a.m. to 9:30 a.m., Monday through Friday; lunch, 11 a.m. to 2 p.m.; dinner, 5 p.m. to 7 p.m.
Menu Specialties: At 64 Degrees, five platforms of cuisine, including The Burger Lounge, Revelle Cuisine 64 (with a rotisserie), Market 64 (salads), Vertically Crafted (build-your-own crafted sandwiches), Take a Wok (Asian), and Demonstration Station. At Roger’s Market, espresso and coffee beverages, with full market selection of groceries, fresh pastries, desserts and UCSD’s commissary-produced prepackaged yogurts, sandwiches, sushi and salads. At Incredi-Bowls, rotating options start with a base (e.g., rice, noodles, or fries) and include flavor profiles such as Korean beef-inspired, Latin-inspired and Classic Americana. Flavors of the World features global flavor profiles with four base concepts of curry cuisines, sliders of the world, kebab favorites, and Ring of Fire plates, and each theme offers regionally authentic takes on modern cuisine.
Staff: 64 Degrees, 20 FTEs and 120 student employees; Roger’s Market, 4 FTEs and 50 student employees; and Incredi-Bowls and Flavors of the World, 6 FTEs and 25 student employees
Total Project Cost: 64 Degrees and Roger’s Market
Renovations, $12 million; Incredi-Bowls, $252,000; Flavors of the World, $284,000
Equipment Investment: $2.2 million