Feeding a Campus Mission

Feeding a
Campus Mission
SCUP 2012 North Central Regional Conference
University of Illinois, Champaign-Urbana, IL
Bob Richardson
Senior Associate University
Architect
Indiana University Bloomington
John Prokos faia, leed ap bd+c
Principal
GUND Partnership
Learning outcomes
• Learn efficient and inclusive
planning methods for shaping
project objectives while controlling
expectations
• Learn how to use your common
vision to build cross organizational
partnerships and make the case
for funding
• Review trends in dining services
and learn how to engage and
nourish today’s students
• Learn how to incorporate smart
technology and online ordering
into your dining project
Indiana University Bloomington
• Founded in 1820, IU Bloomington is the flagship campus of Indiana University’s
eight campus system
• 32,500 undergraduates and 10,000 graduate and professional students
• IU Bloomington’s 2,000 acre campus is recognized as one of the most beautiful in the nation, known for its scenic landscapes and historic architecture
• “B-town” is a quintessential college town
2010 Master Planning
Process
• Spanning 12 months, the planning
process was inclusive and
comprehensive
• Methods included:
– Working Group and Steering
Committee meetings
– topical workshops
– focus group sessions
– technical meetings
– personal interviews
– public open house presentations
2010
Master Plan
Key themes:
• Promote
Bloomington’s unique
natural features
• Preserve and
reinvigorate the core
• Embrace Jordan
River
• Commit to a
walkable campus
• Create diverse
campus
neighborhoods
East of Jordan
Residential
neighborhood
developed after WWII,
and represents a
dramatically different
planning methodology
than the campus core
East of Jordan
Existing character:
• Residential structures vary in height
• Building massing tend to be narrow,
attenuated and remote from each other
• Vast open landscape with few defined
quads
• Restrained social environment lacks the
vitality and energy of the more vibrant
living and working neighborhoods
• Students frequently leave the area to
eat, study and socialize
East of Jordan
Development opportunities:
• Create a denser, more vibrant mixed
use residential, student life and
academic neighborhood
• Create new modestly-scaled
residential structures
• Create new student life resources,
retail amenities, and dining venues
to maximize convenience and foster
community
New Housing Study — Phase 1
New Housing Study — Phase 2
Renovation vs. New Construction
Planning assumptions and observations
• It will be an active, dynamic building housing spaces and amenities that are of
ongoing interest and relevance to students. The program should foster the creation of
a social neighborhood community that attracts students to the site.
• It is important that this facility become a destination for dining and non-meal
period socialization.
• This site should differentiate itself from the balance of the campus foodservices. The
desire is to create appealing and somewhat unique choices for students
while maintaining a balance with the foodservice experiences and options offered at
other parts of campus.
• Students are interested in connecting with other students, especially
during meals.
• The planning emphasizes variety in seating by creating strategic adjacencies
between dining and service environments.
• Guests using this building will enjoy ease of circulation and straightforward
dining locations. Signage, traffic flow and sightlines will be considered in the
development of the plans.
Student Survey
“More variety – salad bar gets gross after like a week”
“More variety and fewer strange food combinations (spaghetti & mashed potatoes?!)”
“I want authentic ethnic restaurants!
(ex. Korean, Afghan, Ethiopian)”
“I enjoy eating at places that
have a hip atmosphere
and a modern menu that
includes a fusion of food
from different cultures.”
“bar/soup – Panera/McAlisters-esque place”
“Sushi something.
Jimmy Johns. Bacon! Bar…full of alcohol.
Slushie machine.”
“Good variety with main courses,
side dishes and desserts. Different
food stands offer food for different
individuals (healthy food, grill
line, comfort food).”
“Minimal food prepared. A lot of
options for food! (ex. ethnic foods)”
“Have less junk food. All the
cookies and pastries are too tempting”
“Good Soul food: chicken, fried catfish,
potatoes, greens, corn bread, sweet corn.
Real Italian food. Chinese food.
Grilled food (on actual grill)”
“Soul food”
“I enjoy eating in places that offer:
pizza, Starbucks (full service),
breakfast/brunch, steak, and
Chinese/Thai food. I need variety.
I would get tired of eating the same ten
options every day for four years.”
“More food selection”
“Korean food”
“I like the idea of having better prepared food
and many varieties of food. My only concern is
there would be similar foods every day, which may get
old. Landes is one of my favorite places to eat because
of the varieties of food and the nice atmosphere.”
“Sushi bar, chocolate fondue, raclette, pizza bar”
Program
Indiana University Forest Dining Program
HOSPITALITY PROGRAM ANALYSIS
Bakergroup, Gund & VPS
ISSUED May 6, 2011 Bakergroup, Inc.
Dining:
15,400 SF
700 seats
Restaurant &
Serving Venues:
9,400 SF
Kitchen &
Clean-up:
7,800 SF
Support:
2,800 SF
Total:
35,400 NSF
69,755 GSF*
*includes second floor
academic support space
Forest
Program Space
COMMENTS
Qty.
Space Unit
Total
Space
A Marketplace - Comfort, International, Italy, Grille, Salad Et Cetera
625
22
13,750
B Starbucks/Emporium & Grab and Go
75
700
22
1,650
15,400
1
1
1
1
1
2
1
1
1,100
1,500
1,000
850
700
150
600
300
1,100
1,500
1,000
850
700
300
600
300
1
1
1,450
1,200
1,450
1,200
Ref
From IU
Front of House
1.01 Dining
Dining Sub-Total
1.02 Restaurants & Serving Venues
1.03 Marketplace
A
B
C
D
E
F
G
H
Venue 1 - Comfort
Venue 2 - International
Venue 3 -It's Italian
Venue 4 - Grille Extravaganza
Venue 5 - Salads, Soups and Sandwiches
Venue 6 - Beverages
Venue 7 - Sweets
Piano -
1.04 Emporium/Grab and Go
A Hot Food, Sandwich, Pizza, Ice Cream, & Coffee
B Convenience Items
1.05 FOH Support Spaces
Restaurant & Serving Venues Sub-Total
A Pre-Entry Queuing (Marketplace)
B Access Control Station/Cashiering (1 Marketplace, 1)
C Guest Restrooms
FOH Support Space Sub-Total
Front of House Sub-Total
Seating
for 650
Seating
for 50
300
Defined by IU as
Upholstered Seating
6,350
9,000
1
2
2
100
12
120
100
24
240
364
24,764
5
3
100
225
500
675
1,175
2
450
900
900
1
150
150
150
1
700
700
700
15
1
12
100
180
100
280
1
1
2,000
200
2,000
200
2,200
120
Back of the House
1.06 Kitchen & Clean-up
A Walk-in Refrigeration
1 Cooler
2 Freezer
B Dry Goods Storage
1 Storage Spaces
C Chemical Storage
1 Storage Spaces
Refrigeration Sub-Total
Dry Goods Storage Sub-Total
Chemical Storage Sub-Total
D Paper Good Storage & Special Event Storage Spaces
1 Storage Spaces
E Dishware Storage
1 Dish Carts
2 Floor Storage
F Kitchen Production Area
1 Pre-Prep Space
2 Final Prep Space
G Pot Wash Area
Paper Good Storage Sub-Total
Dishware Storage Sub-Total
Kitchen Production Area Sub-Total
1,000
Lower Level
Lower Level
5,700
Forest Quad Existing Conditions
Forest Quad Existing Conditions
Existing Conditions Plan
KITCHEN
DINING
LOBBY
EXISTING
Entry Level
Second Floor
Basement
28,800
13,500
11,500
TOTAL
53,800
INDIANA UNIVERSITY DINING
Bloomington, Indiana
ACADEMIC
SUPPORT
MAIL
THE WOODS
First Level Plan
EXISTING PLANS- FOREST
12 July 2011
Cambridge, Massachusetts
Ground Level Plan
DN
DN
DN
TERRACE
STAIR 1
VESTIBULE
DN
UP
CAFE
EMPORIUM/STORE
NORTH
DINING
ROOM
EAST
DINING
ROOM
PIZZA
BEVERAGES
SALAD
CHOP
HOUSE
MAIN
CORRIDOR
DELI
DN
OPEN
TO
ABOVE
TERRACE
MICRO-RESTAURANTS
INTERNATIONAL
STAIR 2
DN
DN
UP
OFFICE
-MR
DESSERTS
WAREWASH
JANITORS
CL
KITCHEN/RECEIVING
KITCHEN
RESTROOM
AIR
LE GRIDDLE
OUT
UT
WALK-IN
CART
WASH
UP
DRY
STORAGE
UP
WEST
DINING
ROOM
DN
UP UP
DN
WOMENS
WALK-IN
MAIL
ROOM
MENS
KITCHEN
OFFICE
Lower Level Plan
STAIR 1
UP
MDF
FIRE
PROTECTION
IDF-1
RM
NEW
STEAM PRV
RM
CORRIDOR
STORAGE
ELE MACH.
RM
LAUNDRY
STORAGE
UP
LOCKERS
TRANSFORMER
ROOM
ELECTRIC
ROOM
DN
STAIR 2
LOCKERS
MECHANICAL
DN
"FALLOUT
SHELTER"
2ND MEANS OF EGRESS
FROM MECHANICAL ROOM
C.
O.
P.
STORAGE
Upper Level Plan
A.S.
OFFICE
A.S.
OFFICE
ACADEMIC
SUPPORT
DN
A.S.
OFFICE
UP
QUIET
STUDY
AREA
3M
A.S.
CLASSROOM
OFFICE
CORRIDOR
OFFICE
MENS
WOMENS
OFFICE
OPEN
TO
BELOW
IDF/ELE
CLOSET
MECHANICAL
OFFICE
TOILET RM
CLOSET
MEETING
ROOM
TOILET RM
ELE MACH.
RM
COMPUTER
LAB
CORRIDOR
DN
DN
MAP
ROOM
CLASSROOM
DN
Aerial view
Existing North Elevation
New North Elevation
Service Entry
Model view
INDIANA UNIVERSITY FOREST DINING
Bloomington, Indiana
Interior Axonometric View
08 December 2011
Cambridge, Massachusetts
Café
North Dining
INDIANA UNIVERSITY FOREST DINING
Bloomington, Indiana
North Dining Looking West
18 January 2012
Cambridge, Massachusetts
East Dining
INDIANA UNIVERSITY FOREST DINING
Bloomington, Indiana
East Dining Room Looking North
18 January 2012
Cambridge, Massachusetts
West Dining
INDIANA UNIVERSITY FOREST DINING
Bloomington, Indiana
West Dining Looking East
18 January 2012
Cambridge, Massachusetts
West Dining
INDIANA UNIVERSITY FOREST DINING
Bloomington, Indiana
West Dining Looking West
18 January 2012
Cambridge, Massachusetts
Main Corridor
Microrestaurant Markets
INDIANA UNIVERSITY FOREST DINING
Bloomington, Indiana
Microrestaurant View Looking North
18 January 2012
Cambridge, Massachusetts
Market Themes
• Grille Extravaganza
Salads, Soups and Sandwiches
• It’s Italian
Comfort Foods
• Comfort Foods
• International Foods
• Healthy for You
• Salads, Soups and
Sandwiches
• Desserts, Cereals
and Beverages
• Emporium/
Grab and Go
An airy, bright site is conceived for display of salads, soups and sandwiches. This is a place where food prep
will be very visible to the customer. Display preparation will be a feature for many of the items offered.
Tossed-to-order salads with sautéed ingredients; customized Panini and deli sandwiches will contribute to the
freshly made-just-for-you experience.
The Comfort Food venue is conceived as a traditional serving platform, where self-service is emphasized -We recommend
that
this
concept This
be visually
stimulating
to often
the customer.
The view of the service area should
with foods often prepared or portioned
in front of
the
customer.
program
element is
located adjacent
complex,can
witheasily
signage
and graphic
elements
view. offered,
The customer
to the dining entrance, so thatbe
customers
determine
their interest
in in
thefull
entrées
on theshould
way also view the dynamics of
to making their food selection.service, and be able to watch staff as they prepare the food. This is also an area that students will judge the
“healthiness” of your menu, based on what they observe.
Forest Market Options:
Comfort foods are typically oriented toward an adult palate, are popular with faculty, staff and administrators.
Desserts,
Cereals,as
and
Beverages
It is worth noting: comfort foods
are re-emerging
popular
with today’s students. The design intent will be to
create a fresh, active and personal serving area, where staff face the customer, while plating the food.
At this point in the planning
process,
following
elements
have been
identified
as options
fororthe
Equipment
maythe
include
a small
range, smoker,
rotisseries,
carving
stations,
other display cooking
Forest Dining Market facility:
equipment that will create drama
for the acustomer,
and
flexibility and
for the
prep staff.
Desserts,
cereal bar,
beverages
a variety
of pre-packaged grab and go items will be available within the
market servery area. Specialty coffee, teas, smoothies and juices will be offered, along with pastries and other
favorite desserts.
Grille Extravaganza
International Foods
A condiment station, which includes convenience appliances such as toasters, waffle irons, water dispensers
and
packaging/bagging
products,
will be
located
in the
dining
room.
The attraction of this enhanced
market
concept
will be its
broad
menuthe
offerings
of fresh
charbroiled,
grilled
and
A variety
of cooking
appliances
will
provide
basis for
this rotating
international
menu.
This
venue is
fried foods, ranging from the
ever popular
burgerstudents
to salmon
steaks.
Displayfrom
preparation
designed
to introduce
to aand
variety
of cuisines
around will
the occur,
world. with
Specialty equipment may
range equipment located in
front
of
the
customer.
Fast
service,
increased
interaction
with
staff
and
display
include grill, wok; induction cookers; crepe makers, pedestal cookers, tandoor ovens, tortilla makers and other
cooking will ensure a quality
experience.
Staff
be supported
by equipment
designed to store, hold and/or
devices
necessary
to will
create
the menu variety
at this location.
display finished and raw products. Customers will be able to place orders or retrieve items from the cooked
products displayed on heated and/or chilled counters, as
appropriate.
Emporium/Grab
and Go
Grille Extravaganza
“The attraction of this enhanced market concept will be
its broad menu offerings of fresh charbroiled, grilled
and fried foods, ranging from the ever popular burger
to salmon and steaks. Display preparation will occur,
with range equipment located in front of the customer.
Fast service, increased interaction with staff and display
cooking will ensure a quality experience. Staff will be
supported by equipment designed to store, hold and/
or display finished and raw products. Customers will be
able to place orders or retrieve items from the cooked
products displayed on heated and/or chilled counters,
as appropriate.”
A global menu experientially confirms the University’s commitment to remain a World Class destination for
students. The variety in food types, methods of preparation and service reinforces this mission. In addition,
Theeducation
Emporium
intended
to provide
lunch,
dinner
extended
late night
foodservice and socialization
there are many opportunities for
of is
student
customers
who
will have
anand
ongoing
opportunity
to enjoy
options for
customers. This will be anchored, either by a Starbucks or by a self-branded coffee concept. A
foods that may, initially, be unfamiliar
to them.
large variety of soft/casual seating will allow the Emporium to become as much a comfortable and cool place
to studyinand
a pizza
destination
to enjoy
snack/refreshment and hang out.
Pizza, a staple in many college students’ diets, will be featured
thissocialize,
market. as
The
assembly
and abaking
It’s Italian
process will occur in front of the customer. They will also be able to witness dough pressing (or retrieval from
a refrigerated holding device), saucing, topping and brick oven baking. The fire in the oven will be visible to
Healthy
for You
students entering and to some
of those
seated in the dining room. Breadsticks, breads and hot submarine
sandwiches may also be on this menu.
With a focus on a healthy menu, flavorful and appealing foods will be prepared and presented to customers.
perceivestation
healthy
foodsstudents
to be: organic,
freshly
prepared,
fresh fruits and vegetables,
This is also envisioned to Students
be an interactive
where
work with
the chef
to havea avariety
pasta of
dish
smaller
portionand
size,
and foods
a pasta,
healthylive
manner
baked,
not fried).
It might be appropriate
created for them, while they
wait. inSauces
toppings
areprepared
added to in
the
and in(e.g.
person.
Then,
the
to consider
a build-your-own
entire dish is sautéed by the
chef. This
is a full-servicesmoothie
option. station, as a fun and interactive concept for this area. This area should
feature signage promoting the nutrient profiles of the foods served in this area. Blenders, steamer, broiler,
range and ovens could be included to support healthy food preparation. This area should be adjacent to the
salad area.
Some consideration will be given to a self-service pasta bar. This concept will provide students with an
opportunity to “personalize” their menu preferences. There are two options for this sort of service that will be
considered. The first has students selecting their pasta sauce and ingredients – passing those to a staff
preparer – who then sautés and tosses the customer’s ingredients with prepared pasta options. The second
option is to provide the customer with open access to induction range tops. This second option is very popular
with students. This option allows the students to “cook their own” pasta – an experience that many students
describe as “just like I am at home.”
Individualized Design Themes
Individualized Design Themes
Individualized Design Themes
Online ordering
• Two microrestaurants will use online ordering (“Chop Shop” and “It’s Italian”)
• A designated pick up location is provided at each of the venues
Funding
• $22 million in external financing (Bonds)
• approximately $1.5 million from RPS
Trends in student dining
• Variety and increased choice
• Individualized microrestaurant markets that offer students a visual
connection with food preparation and ingredients
• Increased interaction between food service staff and students
• Staff supported by equipment within the servery that is designed to
prepare, store and display finished and raw products
• Centralized production kitchen and loading dock serving the
microrestaurants
• Intimate seating areas with distinct characters, rather than a single,
large dining room
• Online ordering and non-traditional meal hour service and pick up
• Dining Hall as a social magnate to transform an under-utilized
campus district
Thank you!
Statement of Qualifications
November 4, 2010
Project Team:
Design Architect:
GUND Partnership
cambridge, massachusetts
Architect of Record:
VPS Architecture
evansville, indiana
1
Food Service Consultant:
1
Baker Group
des moines, iowa