Skip to main content
Add as a preferred source on Google

Wichita State University: Shocker Dining

  • 05/01/15
Wichita State University: Shocker Dining

PHOTOS © FRANK OOMS PHOTOGRAPHY and SEAN SANDEFUR

Built on time and on budget, Shocker Dining opened in August 2014 at Wichita State University (WSU). Part of the new 330,000-square-foot student life complex in the center of campus, the 12,450-square-foot, 400-seat, multiplatform and late-night micro restaurant concept is adding to the experience of a vital learning and living environment at WSU.

Shocker Dining offers four distinct destinations — the International, the Grille, Specialty Foods and the Hearth — providing a total of 11 unique food service platforms within the north and south dining areas. A separate market emporium, Ground House Coffee, is accessed through its own street entrance, providing a coffee/smoothie/retail area with bistro table seating and late night hours.

With an open industrial loft feel, the contemporary dining facility was designed to accommodate total daytime demands while also being scalable for extended hours, without duplicating space, equipment or labor. This was accomplished in part by separating the north and south dining areas with a series of three 15-foot glassed garage doors. Closing these doors shuts off the north dining area while leaving the Hearth open for late-night diners to enjoy meals in the remaining lively, yet intimate, and active dining space.

The entire building, including the bright, open and airy BOH kitchen area, is well lit with natural light and outdoor views throughout. Further energy efficiency and sustainability initiatives were designed to LEED standards.

Shocker Dining has been well received for its fresh contemporary style, ease of operation, delicious food choices and enhancement of the campus living-learning community. Architecture and interior design services were provided by Christopher Carvell, architect, and Jennifer Grant, senior project architect, of Page/. Al Moller, principal-in-charge, and Lona Homersham, project director, of Ricca Design Studios provided food service facility design.

This article originally appeared in the issue of .

Featured

  • S4L Announces 2026 Education Design Showcase Winners

    Spaces4Learning is thrilled to announce the winners of the 2026 Education Design Showcase! Now in its 27th year, the annual awards program honors innovative solutions in planning, design, architecture, and construction across K–12 and higher education.

  • Philadelphia Middle School Facility Earns LEED Gold Certification

    The Alternative Middle Years (AMY) at James Martin Middle School in Philadelphia, Penn., recently received a LEED Gold certification from the U.S. Green Building Council, according to a news release. The School District of Pennsylvania partnered with KSS Architects on the project.

  • FGCU Breaks Ground on New Health Sciences Building

    Florida Gulf Coast University (FGCU) has launched construction on a major new academic facility that leaders say will reshape healthcare education in Southwest Florida for decades to come, according to university news.

  • Universities Continue to Launch Multimillion-Dollar Campus Transformations

    What makes the current wave of campus development especially noteworthy is its emphasis on multi-use functionality and community integration. Institutions are no longer investing solely in academic or athletic facilities in isolation. Instead, they are creating destinations that blend recreation, health, housing, and event-driven economic activity.