Designers faced challenges ranging from working with an older building to designing stations with flexibility in mind to accommodate unknown operators.
The Boulder Valley School District (BVSD) is opening the 2020-2021 school year with a new Culinary Center, even though the facility will be used differently than originally intended since the district plans to start the year with remote learning.
Flexibility to change and improve with the times became one of the primary goals of Duke University’s market street food concept in the Richard H. Brodhead Center for Campus Life when it opened in August 2016. Six years later, a refresh of 4 of the Brodhead Center’s 14 restaurant concepts and a replacement of a chain restaurant stay true to the original project team’s vision.
Acts Retirement-Life Community at Plantation Estates in Matthews, N.C., continues to attract younger and more active independent-living residents. The newest addition to dining options appealing to these active residents, Bistro 51, offers a casual menu for breakfast, lunch and dinner.
A bright, inviting environment greets staff and visitors within the Spectrum Health Lakeland Medical Center Pavilion in southwest Michigan. This project includes a new addition to the hospital and a renovation of existing space. The new addition features an airy public atrium with a more welcoming entrance and a better customer flow to and through the renovated cafe, renamed The Atrium.
University of Connecticut’s Whitney Dining Hall
The owners of Metz Culinary Management recognized a need in Florida to provide meals to organizations and businesses that require large quantities of food, especially considering the significant growth in Florida’s senior population.
Limelight Catering in Chicago’s Lincoln Park neighborhood needed a refresh to enhance the way it serves food produced in its commissary kitchen.
Intermountain Medical Center (IMC) serves as the flagship hospital for Intermountain Healthcare. In October 2020, the Murray, Utah, facility made the transition to room service style of feeding for patients from a more traditional tray service approach to patient feeding.
The Bistro at Plymouth Place was in need of updating.
Much to the delight of the University of California, Riverside community, the highly anticipated, renovated and expanded The Barn restaurant and Patio Bar opened last summer. It stayed in operation until December 2020 when it closed due to University of California guidelines, which meant minimal students on campus. The university plans to reopen the facility this fall.
Globowl Kitchen and an adjacent platform, Farms, bring new flavors to customers at Virginia Tech’s Owens Dining Center. Both also offer menu favorites that generations of students will remember long after they’ve graduated.
A reimagined restaurant and cafe add menu diversity and a new dining experience at The John and Mable Ringling Museum of Art in Sarasota, Fla.
Stone Culinary Center at Wilkes Community College expands the culinary arts and baking and pastry programs.
The old cafeteria at Englewood High School in Jacksonville, Fla., functioned poorly. Students had to wait in long lines to pick up their food, which meant a lack of adequate time to eat. In addition, the teenage students were not fond of the tired, drab, institutional-style ambience.
Goucher College set a goal to reduce the number of food offerings and consolidate residential dining operations into one centralized dining facility. A master plan identified Mary Fisher Hall, the first building constructed on Goucher’s Towson, Md., campus in 1942, as the best location. This new building led the relocation of the campus to Towson from Baltimore. Pearlstone Student Center sits in the middle of the building and includes the bookstore, post office, Passport Café, Office of Student Engagement, Geen Community Center and the Safe Space. Three residential wings extend from Mary Fisher Hall: Bacon House, Dulaney House and Hooper House.