Wichita State University: Shocker Dining

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

  • California Boarding School Opens New Inquiry Collaborative Facility

    Cate School, a boarding school in Carpinteria, Calif., for students grades 9–12, recently announced that it has finished renovating a historic dining hall into a new academic hub, according to a news release. The school partnered with Blackbird Architects and Tangram Interiors on the two-story, 16,000-square-foot Inquiry Collaborative.

  • Anderson Brulé Architects Rebrands as ABA Studios

    Anderson Brulé Architects, based in San Jose, Calif., recently announced that it is celebrating 40 years of service by rebranding under a new name, according to a news release. The architectural, interior design, and planning firm will now be known as ABA Studios to refresh its identity underneath a new generation of leadership.

  • Lewis C. Cassidy Elementary School

    Established in 1999, the Education Design Showcase is a vehicle for showing off innovative — yet practical — solutions in planning, design, architecture, and construction. Lewis C. Cassidy Elementary School has been recognized with an EDS 2025 Grand Prize award in the category of New Construction.

  • Embry-Riddle Breaks Ground on New Office Building

    Embry-Riddle Aeronautical University (ERAU) in Daytona Beach, Fla., recently announced that construction has begun on a new office building for its campus Research Park, according to a news release. The university partnered with Hoar Construction on the 34,740-square-foot Center for Aerospace Technology II (CAT II), which will be used for research and lab purposes.

Digital Edition