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80 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 Working with Culinary Institute of America-trained chefs to develop menus, the Indiana University (IU) culinary staff give customers a new dining experience at nine micro-restaurants in a unique campus environment that spans three floors of a LEED Silver-certified building. OBJECTIVES AND GOALS SET AND MET Indiana University built a new residence hall and a new apartment complex on the campus's northeast neighborhood, which is home to Forest Quad. New housing options also increased the need for additional foodservice and 700 total seats in the renovated dining facility. There was a critical need to renovate the dining halls and cafés in the southeast neighborhood of campus to address the current lifestyle of students. The goal was to redefne campus dining options to create an atmosphere that would invite students to meet and linger over coffee, pizza or more leisurely meals. The fnal product is a dynamic dining venue featuring seven distinct options with two additional options for salads and desserts. The larger of two distinct sections contains micro-restaurants and is open during peak hours. The other contains a café, breakfast and deli venue open during less busy hours and late night. The operation has exceeded expectations. PROJECT DESIGN FEATURES This project is a dining center at its core but also had to function as a circulation path for students living in the tower who travel to campus. The building also offers an academic advising center and multimedia library on the second foor. The Restaurants at Woodland had to achieve usage on mul- tiple levels and at multiple times — from morning to late at night. Therefore, the loading dock and service functions tuck into the far north side while the center of the space opens to student traffc and up to academic functions on the second foor. Three restaurants called Woodland West operate from 7 a.m. to midnight; six restaurants called Woodland East open at 11 a.m. and will eventually stay open to 2 a.m. Each micro-restaurant is distinct in its menu, design and colors. The primary design challenge was to evolve an existing building that served back-of-house functions into a foodser- vice showcase. Columns from the existing 2015 Facility Design Project of the Year Honorable Mention The Restaurants at Woodland, Indiana University–Bloomington WOODLAND FACTS ● ● Opened: Most restaurants opened mid-September 2013. The Stone Grill opened December 1, 2013. ● ● Size: Total facility, 34,020 sq. ft., including 11,851 sq. ft. for dining and 5,569 sq. ft. for venues. Details: The Round, 503 sq. ft.; The Club House, 1,056 sq. ft.; Bloom- ingberry, 851 sq. ft.; Mangia, 696 sq. ft.; Romaine, 392 sq. ft.; Fusion, 611 sq. ft.; The Stone Grill, 535 sq. ft.; Caliente, 349 sq. ft.; A Cut Above, 574 sq. ft.; kitchen, 4,517 sq. ft.; warewashing, 1,356 sq. ft.; cashiering, 460 sq. ft.; East Dining, 2,672 sq. ft.; North Dining, 1,951 sq. ft.; Café Dining, 2,594 sq. ft.; West Dining, 4,634 sq. ft. ● ● Seats: 746 in 4 dining areas and 120 seats in two terraces ● ● Average Check: $10.30 in East Side restaurants; $5.45 in West Side restaurants ● ● Total Annual Sales: $4 million, projected ● ● Transactions: 5,500 anticipated ● ● Staf: 60 FTEs, including supervisors; 100-plus students ● ● Total Project Cost: $22 million ● ● Equipment Investment: $2.9 million, plus $200,000 purchased by IU ● ● Website: www.rps.indiana.edu/menushourssoutheast.cfml# Top Right: At A Cut Above, customers experience chophouse cuisine prepared on char grills, a rotisserie grill and a combi ovens. Middle Right: Featuring Latin cuisine, Caliente contains a charbroiler, fryers and a six-burner range in addition to worktables, holding wells and under- counter refrigerators. Photos courtesy of Bakergroup