Skip to main content
Add as a preferred source on Google

Gonzaga University: John J. Hemmingson Center

  • 11/01/16
Gonzaga University: John J. Hemmingson Center

TOP PHOTOS © OPSIS ARCHITECTS, BOTTOM PHOTOS © STEVE WHITTAKER

Gonzaga University’s vision for its new Hemmingson Student Center was to break away from the traditional campus layout and combine the residential dining experience with a student union in order to offer a wider variety of food options, socializing opportunities and gathering areas. This vision has come to fruition, and the Hemmingson Center has been a hub for student, faculty, alumni and guests to come together socially and academically.

The 8,438-square-foot kitchen supports all food services located in the building, including residential and retail dining, and catering for the entire Spokane, WA-based campus. With the kitchen located on the foundation level — the first level to be built — Webb Foodservice Design was diligent in involving the food service contractor early in the process to establish the menu and the required equipment.

Residential dining is located on two levels, connected by an open staircase. Students may select food from one of six different stations located throughout the two levels. Options include a deli with sandwiches and soups, international and allergen-free foods, Mediterranean, comfort foods, vegetarian and a Mongolian grill. The vegetarian station features produce from the rooftop hydroponic greenhouse.

While the building layout lends itself to a multistory dining center, one of the challenges is drawing guests to the upper level. This was addressed early in the design process by placing the more popular food stations, such as Mediterranean with pizza and pasta, on the second floor.

National brands Starbucks and Einstein Bros. Bagels offer popular grab-and-go options, and the Marketplace convenience store offers fresh foods to go as well as the standard prepackaged drinks and snacks.

The Bulldog, designed around Gonzaga’s brand, is a full-service restaurant featuring sit-down or take-out service. Menu highlights include appetizers, salads, burgers and sandwiches, mac & cheese, milkshakes, and beer and wine. The dining environment here, and throughout the Center, both reflects and entices Gonzaga’s school spirit.

This article originally appeared in the issue of .

Featured

  • Bradley Company Highlights Hygiene Tips for Global Handwashing Day

    In honor of Global Handwashing Day on October 15, commercial washrooms and emergency safety solutions provider Bradley Company recently released the results of its 2026 Healthy Handwashing Survey. The findings indicate simple, practical steps that facilities managers can take to encourage good hygiene on campus.

  • Wenger Names New Vice President of Sales for Performing Arts, Controls

    Wenger Corporation, which provides products and solutions for music and theater education, performing arts and athletic storage, recently announced the hiring of a new Vice President of Sales for Performing Arts and Controls.

  • California District Opens New Robotics Center

    The Fremont Union High School District (FUHSD) in Cupertino, Calif., recently held a Grand Opening ceremony for a new, district-wide Robotics Center, according to a news release. The 14,500-square-foot facility was designed by Quattrocchi Kwok Architects (QKA); Landmark Constructors served as the builder and Blach Construction as general construction manager.

  • Construction Begins on 100+ Acre K–12 Campus Designed for Lakota Culture

    The Cheyenne River Sioux Tribe (CRST) and the Cheyenne-Eagle Butte School District in Eagle Butte, S.D., recently broke ground on a new K–12 campus that will cover more than 100 acres and serve students and families across 1,600 square miles, according to a news release.