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

  • Texas State University Completes Stadium Renovations

    Texas State University in San Marcos, Texas, recently announced that it has completed a series of additions and renovations to its football stadium, according to a news release. Formerly known as the Bobcat Stadium End Zone Complex, the Johnny and Nathali Weisman Football Performance Center is an 85,000-square-foot expansion featuring hospitality spaces, banquet spaces, exterior concourses, and upgrades to the field house.

  • Armstrong World Industries Acquires Geometrik

    Armstrong World Industries, designer and manufacturer of interior and exterior architectural applications like ceilings, walls, and metal solutions, recently announced its acquisition of Canada-based Geometrik, according to a news release. The British Columbian Geometrik specializes in designing and manufacturing wood acoustical and wall systems.

  • illustration of a school building under construction

    One District, One Way: Bringing Consistency to K–12 Construction Projects

    From budgeting to closeout, here's how a single playbook can turn chaos into clarity in school construction programs.

  • North Dakota State University Completes Music School Renovation

    North Dakota State University in Fargo, N.D., recently announced that construction on the Challey School of Music has finished, according to a news release. The university partnered with Foss Architecture & Interiors for design and Kraus-Anderson for construction services, and construction began in July 2024.

Digital Edition