SEPTEMBER 2016 • FOODSERVICE EQUIPMENT & SUPPLIES • 65
WILKERSON DINING CENTER
in Wilkerson Commons at the
University of North Dakota, Grand Forks
D
etermination and patience have paid off well for the
University of North Dakota's dining services team.
When parents who had attended the Univer-
sity of North Dakota (UND) in the late 1960s
and early 1970s visited their children who were attending
20 or 30 years later, they complained about the antiquated
cafeteria's straight-line servery and traditional seating. The
students were dissatisfied with the facilities and limited menu
offerings and were eating at the other two all-you-care-to-
eat (AYCTE) dining facilities on campus. As a result, UND
knew an update was necessary.
"This was our largest dining center but had the low-
est participation," says Orlynn Rosaasen, director of dining
services. The center serves 5 surrounding residence halls
housing 1,300 students.
The North Dakota state legislature approved funding for a
UND plan to renovate Wilkerson Dining Center, but after an ar-
chitect produced space plans, the allocation was short by about $5
million. "We could have accepted the original allocation, but we
A culinary support center and contemporary
food-themed platforms transform the dining
experience in this campus hub.
By Donna Boss, Contributing Editor
facility design
p r o j e c t o f t h e m o n t h
Photograph by Corey Gaffer Photography;
Corey Gaffer