52 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017
2017 Facility Design
Project of the Year:
THE DISTRICT
ON WEST GREEN
IN BOYD HALL
AT OHIO UNIVERSITY
IN ATHENS, OHIO
With an emphasis on healthful menu items,
this all-you-care-to-eat, renovated dining hall
features micro-restaurants offering display
cooking and self-service.
Between the Bread, a
New York City–inspired
deli station, features
homemade soups,
make-your-own salads,
premium sandwiches
and paninis. A centrally
located hearth oven
entices students to take
freshly baked breads.
Students can customize
their orders here using
electronic kiosk order-
ing systems.
Seating at Noodled
takes on an earthy,
green hue.
By Donna Boss