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

  • Houston K–12 District Opens New Elementary School

    The Lamar Consolidated Independent School District (Lamar CISD) recently announced the completion of a new elementary school in a western suburb of Houston, Texas, according to a news release. Haygood Elementary School measures in at 110,000 square feet, has the capacity for 854 students, and is the first of three new schools scheduled to be built in the Cross Creek West community.

  • Wisconsin District Breaks Ground on New Elementary School

    The School District of La Crosse in La Crosse, Wis., recently broke ground on a new elementary school that will consolidate the students and staff of two existing schools, according to local news. Funding for the school comes from a $53-million referendum approved in 2024.

  • Hawaii Elementary School Breaks Ground on New Classroom Building

    Kealakehe Elementary School in Kailua, Hawaii, recently began construction on a new, $16-million classroom building for its campus, according to a news release. The 13,000-square-foot building will stand two stories and connect the existing upper and lower campuses.

  • DFW-Area District Opens New Replacement Middle School

    The Eagle Mountain-Saginaw Independent School District near Fort Worth, Texas, recently held a ribbon-cutting ceremony for a new replacement middle school campus, according to a news release. The new facility for Wayside Middle School, originally established in 1964, was built on the site of the former district administration building and funded through Bond Proposition A in 2023.