Design

The latest design ideas to inspire your next construction project.

Design

Fremont Union High School District

With a very low percentage of students who qualify for free or reduced priced meals, 18%, Schuster, the district’s dining services director, knew he needed to make some changes to get students to remain on campus and participate in the district’s foodservice program.

Design

Florence Moore Dining Hall, Stanford University

Shirley Everett, senior associate vice provost of residential & dining enterprises, had a vision “to create a unique design, which enhances the student living and learning experience with an equally innovative, educational and sustainable dining experience” at the Florence Moore Dining Hall.

Focused on seasonal ingredients, a new food truck will service the underserved areas of the Ohio campus.

At the start of the fall 2013 semester, the 1,000-resident Forest Hall within the southeast neighborhood of the Indiana University Bloomington campus got a new addition: The Restaurants at Woodland. Creating a culinary-focused, presentation-style dining destination offering a variety of options was the goal for the residential neighborhood.

When Homestead Village, a retirement community in Lancaster, Pa., decided to enlarge its main dining room, it took the opportunity to meld two cultures—younger baby boomers who wanted casual dining and older residents who preferred a more formal setting.

Five years in the making, the new cafeteria at the 300 North Los Angeles Ave. (300 NLA) Federal Building officially opened last November.

The university’s new dining hall features a variety of food stations, small plates and sustainable initiatives.

The 25-year-old Centennial Campus at North Carolina State University finally received its first permanent, full-service dining facility this fall when On The Oval Culinary Creations opened. 

The old 1960’s, two-line cafeteria layout at the University of Connecticut McMahon Dining Hall is now a distant memory. 

Food trucks are becoming almost ubiquitous on college campuses. Each year more universities get in on this new revenue stream, and some campuses with trucks are adding another to the mix. The designs and menus often reflect the culture of the university,

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