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

  • Stanford Completes Construction on Graduate School of Education Facility

    Stanford University in Stanford, Calif., recently announced the end of construction on a new home for its Graduate School of Education, according to a news release. The university partnered with McCarthy Building Companies on the 160,000-square-foot project, which involved two major renovations and one new construction effort.

  • University of Kansas Breaks Ground on Entrepreneurship Hub

    The University of Kansas in Lawrence, Kan., recently held a groundbreaking ceremony for the new KU Entrepreneurship Hub, according to university news. The Hub is part of the university’s School of Business and will include spaces for experiential learning and programming.

  • Photo credit - Chuck Coates

    Florida District Modernizes Central Energy Plants at Two High Schools

    Flagler Schools, a public school district in Flagler County, Fla., recently partnered with Matern Professional Engineering to modernize the central energy plants at two of its high schools, according to a news release. The project is part of a larger, district-wide effort to reduce energy costs and operational expenses.

  • South Carolina District Starts Construction on $50M Middle School Renovation

    The Aiken County Public School District in North Augusta, S.C., recently held a groundbreaking ceremony for the $50-million renovation and expansion of North Augusta Middle School, according to a news release. The project’s funding comes from the 2024 renewal of a one-cent sales tax approved by local voters.