Foodservice Equipment & Supplies

JUL 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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Page 86 of 119

JULY 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 85 facility design p r o j e c t o f t h e m o n t h CREATIVE, GREEN APPROACH TO MICRO-RESTAURANTS ON CAMPUS K eeping up with growth on the University of Colorado Boulder campus presents enterprising opportunities for the housing and dining services team. The latest immense project since the Center for Community (C4C) was built in 2010, the Village Dining and Community Center in Williams Village replaces the Darley Commons facility built in 1969, which had never been updated. The project spanned five years from inception to completion, executed in two phases. During construction, a temporary quick-serve, 40- seat restaurant provided service. Williams Village houses 2,800 students in 2 sets of residence towers. Adjacent Bear Creek accommodates returning undergradu- ates (upper classmen) in 2 apartment buildings. Another 700 students will move into a seventh residence hall when it opens in 2019. Phase one of the project included the main all-you-care- to-eat facility with 5 micro-restaurants and The Grotto, a l ate-night operation open from 4 p.m. until 2 a.m. daily that serves burgers, shakes and other comfort foods. Phase two fea- tures the build-out of the retail Village Market that includes the grab-and-go Village Express, with a menu of burritos and sandwiches, and Inside the new Village Center Dining and Community Commons at the University of Colorado Boulder. By Donna Boss Photo courtesy of KSQ Design, photo by Melissa Luenbaugh Photography

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