Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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● ● ● ● ● ● ● ● ● ● ● ● ● ● ● 54 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 THE DISTRICT ON WEST GREEN IN BOYD HALL FACTS ● Opened: Aug. 22, 2015 ● Size: Hall, 112,506 sq. ft.; dining, 23,000 sq. ft. ● Seats: 460 ● Average Check: All-you-care-to-eat. But for paying customers, breakfast, $7.80; lunch, $10.85; dinner, $13 ● Transactions: Dining hall, 500,000; market, 1.2 million ● Hours: Dining hall: hot breakfast, Monday through Friday, 7 a.m. to 9:15 a.m.; continental breakfast, Monday through Friday, 9:15 a.m. to 10:30 a.m.; continental breakfast, Saturday, 8:30 a.m. to 10 a.m.; lunch, Monday through Friday, 11:30 a.m. to 2 p.m.; lunch, Saturday and Sunday, 11 a.m. to 2 p.m.; dinner, Sunday through Saturday, 5 p.m. to 8 p.m. ● Boyd Market Hours: Sunday, noon to midnight; Monday through Thursday, 8 a.m. to midnight; Friday, 8 a.m. to 9 p.m.; Saturday, noon to 9 p.m. ● Menu Specialties: Baked and roasted meats, vegetables and vegetarian entree at Carver's Cut; soups and sand- wiches at Between the Bread; international cuisine and four to six types of hummus and toppings at Destinations; baked pasta, pasta and sauces at Noodled; gluten- and allergy-friendly options at Margaret's; packaged menu items at Boyd Market in addition to smoothies at Smooth Moves. ● Staff: Dining hall, 28 full-time hourly, 4 managers, 1 intern and 400 student employees; Boyd Market, 1 manager and 150 student employees ● Total Project Cost: $12 million ● Equipment Investment: $2.3 million ● Website: THE DISTRICT ON WEST GREEN IN BOYD HALL TEAM ● Owner: Ohio University ● Associate Vice President, Auxiliaries: Gwyn Scott ● Director, Culinary Services/Asst. Professor: Rich Neumann, MS, FMP ● Associate Director, Auxiliaries Operations: Kent Scott ● General Manager, The District on West Green: Dennis Washington ● Executive Chef, Culinary Services: Jeffrey Arthur ● Architect of Record: Davis Wince Ltd. Architecture, Powell, Ohio; Rebecca Fox, AIA, LEED AP BD+C, project architect ● Interior Design: Davis Wince Ltd. Architecture, Powell, Ohio; Tom Davis, AIA; and Lynette Bush Clouse, NCIDQ, LEED AP BD+C, director of interiors and renovations, Ohio University ● Foodservice Design Consultants: Ricca Design Studios, Greenwood Village, Colo.; Leonard D. Condenzio, FCSI, partner-in-charge of design; Phillip Landgraf, principal, Charlotte, N.C. ● Equipment Dealer: TriMark SS Kemp, Cleveland; Heather Boden ● General Contractor: Setterlin Building Co., Columbus, Ohio ● Structural Engineer: Kabil Associates, Columbus, Ohio ● MEP Engineer: Korda/Nemeth Engineering, Columbus, Ohio; Jim Demsky, PE, LEED AP, partner ● Lighting Designer: Tec Studio, Columbus, Ohio; Ardra Zinkon ● Landscape Architect: Vivian Llambi & Associates, Cincinnati Carver's Cut features two rotisseries, stacked steamers, a churrasco grill and a flattop griddle. Seating at Carver's Cut, seen above, adds an upscale touch to the ambiance. Photos (left) by Mark Brunton, assistant director auxiliaries, marketing and communications, Ohio University and (above) by Scott Pease Photography 2017 FACILITY DESIGN PROJECT OF THE YEAR

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