Foodservice Equipment & Supplies

FEB 2018

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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FEBRUARY 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 67 facility design p r o j e c t o f t h e m o n t h The Restaurants at Southwest offers students six restaurants with a la carte service, all in a cashless operation. By Donna Boss University of Missouri's Retail Approach to Dining T he University of Missouri's new dining facility — The Restaurants at Southwest — represents the last phase of the school's Residential Life master plan. As its name implies, The Restaurants at Southwest, which replaces Pavilion at Dobbs, resides on the southwest campus. The dining facility serves as the social hub of the Southwest Neighborhood, anchoring the main pedestrian walkway to the academic campus. Its capacity can accom- modate customers from two new and three existing residence halls (and up to three more in the future). The Restaurants at Southwest also sits near Greek Town, the area of campus that houses fraternities and sororities, to attract those customers. Athletic facilities are also nearby. "We wanted to create a boulevard feel to bring visibility to The Restaurants at Southwest, Starbucks Southwest and the existing Mizzou Market–Southwest, which is the existing convenience store in an adjacent residence hall," says Julaine Kiehn, RD, director of Campus Dining. The facility can handle student populations of 2,500 to 3,000 who live in up to eight residence halls and nearby fraternities and sororities, so it fulfills another objective: pro- viding the greatest return on investment. Other department operations and the campus overall benefit from the dining facility update, and the operation now matches the design aesthetic of the adjacent residence halls. "Because this is a new building, we could start from scratch," Kiehn says. "The placement and configuration of the building itself provided the first set of parameters. And, because it is a shared building with the residence hall and Starbucks Southwest, we needed to make sure the design functioned well for all stakeholders." "We worked with the team to integrate residence hall security and main-level functions such as entries, offices and support areas with dining space, entry access and circulation requirements," says Terry Pellegrino, principal, Rippe Associates of Minneapolis, foodservice designers on the project. Photo by Nick Wilson, Campus Dining Services

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