When it came to creating concepts for the new Union South at the University of Wisconsin, Madison, Carl Korz, assistant director for dining services for Wisconsin Unions, says his team wasn’t aiming for just “good.” They were going for “great.” Korz says that a combination of delicious food and restaurant-influenced design elevated the concepts to something special.
“We had 3,000 students involved [in the development] in a meaningful way,” Korz says. “We took the core concepts students said they wanted and said, ‘OK what is going to differentiate us from your average place? What is going to really making this a destination on campus?”
With that goal in mind, the team settled on five distinctive concepts: Ginger Root, Harvest Grains, Prairie Fire, Urban Slice and The Sett.