This new 12,000 GSF centralized food production facility serves as the heart of the University's foodservice system. The facility includes cold production, cook-chill, and bakery functions that will distribute to satellite locations across campus. The design increases food production productivity while maximizing food freshness. Special attention was paid to flow and temperature of product from acceptance of product to final delivery.
A new private dining room and test kitchen facility augment an established gateway to the university, clearly defining a transition from the successful Uptown development to the University proper while adding a university dining presence to Uptown. The test kitchen can be opened to the private dining room, creating a stronger connection between the students and the food they enjoy.