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.

Issue link: http://fesmag.epubxp.com/i/815772

Contents of this Issue

Navigation

Page 72 of 152

● ● ● ● ● ● ● ● ● ● ● ● ● ● ● 70 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 OBJECTIVES AND GOALS SET AND MET ● Wilkerson had not been updated since the original construction dating back to the early 1970s. Even though Wilkerson was and still is the largest dining center on campus, pre-remodeling participation at Wilkerson was extremely low due to the condition of the facilities. ● The objective was to provide UND residence hall students and the campus with a modern foodservice and community space. ● The goals were to expand the food production areas with the addition of a central commissary, modernize the foodservice areas, improve food presentation, improve the loading dock, enhance the building's exterior presence, improve circulation throughout the building and add amenities that support the community. PROJECT DESIGN FEATURES ● The Wilkerson Dining building was originally hexagonal in shape, making it difficult to efficiently accommodate the normally right-angled components, such as walk-ins. Designers kept these units out of the corners and filled in the unusually shaped spaces with dry storage and of- fice spaces. Also, designers worked around a very delicate structural system. The existing waffle slab had a very thin topping layer and formed a tight web of impenetrable structure. Shallow floor troughs were utilized to provide flexibility in locating many of the required floor drains, and adjustments were made to the equipment plan to accommodate structural conflicts with the equipment utility requirements identified by the BIM drawings. ● The university administrators requested the dining center be ready for the start of the fall semester in 2015. Interior 2017 FACILITY DESIGN PROJECT OF THE YEAR HONORABLE MENTION WILKINSON DINING CENTER TEAM ● Owner: University of North Dakota, Grand Forks, N.D. ● Vice President of Student Affairs (during project): Dr. Lori Reesor ● Interim Vice President for Student Affairs: Dr. Laurie Betting ● Executive Director of Housing and Dining: Connie Frazier ● Director of Dining Services: Orlynn Rosaasen ● Assistant Director for Residential Dining: Jason Gallagher ● Executive Chef: Greg Gefroh ● Dietitian: Dustin Frize, RD ● Architect: JLG Architects, Grand Forks, N.D.; Jim Galloway, principal; Randy Lieberg, project architect; Tracy Jordre, project manager ● Associate Architect: Solomon Cordwell Buenz, Chicago; Jim Curtin, senior vice president; Steve Olson, associate principal ● Interior Design: Solomon Cordwell Buenz, Chicago; Gail Wozniak, LEED AP, design coordinator ● Foodservice Design Consultants: Rippe Associates, Minneapolis; Terry Pellegrino, principal; John Dunne, senior project manager; Ryan Braudt, project manager; Monica Thesing, senior equipment specialist ● Equipment Dealer: TriMark Gill Group, Helena, Mont., branch; Spencer Swanson ● Construction: J.E. Dunn, Minneapolis branch WORTH MENTIONING: THE JUDGES' COMMENTS ● The design is cohesive, incorporating sound foodservice design principles as it relates to product and people movement. ● This project gets a lot done in an average-sized space. ● Designers took a standard servery and elevated it to a new level. ● Because of the layout and the adequate space for circulation, the service area is never congested. ● The space is extremely efficient and has the capacity to serve more than 1,100 students in 15 minutes if needed. ● Each area could be a stand-alone project. ● Each station has backup and storage. ● This project combines sous vide and cook-chill, which is not easy to do. ● We love the radius corners. ● Designers used odd angles very well. ● Consolidating a couple of dining facilities into this one helps the operator make better use of their labor year-round. ● The results of this project justify the expenditures. ● The operation serves as a good teaching component. ● The dish room works well. ● Stations meet customers' needs for allergy sensitivity and gluten-free items. Garden Greens welcomes customers into Wilkerson Dining Center. Photography by Tyler Ingham, graphic/ interactive media designer, UND.

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - MAY 2017