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

  • concentric silhouettes of a human head

    How Physical Space Shapes the Mind: Designing for Better Learning Outcomes

    Research in environmental psychology and neuroscience increasingly suggests that the way a room is designed can influence memory, focus, or even a student's sense of belonging.

  • Los Angeles City College Breaks Ground on New Administration, Workforce Building

    Los Angeles City College (LACC) in Los Angeles, Calif., recently broke ground on a new $72-million administrative facility, according to a news release. The Cesar Chavez Administration and Workforce Building will stand four stories, cover 67,230 square feet, and play home to a wide variety of the school’s educational and administrative services.

  • LSU Breaks Ground on $200M Residential Project

    Louisiana State University in Baton Rouge, La., recently broke ground on a new residential complex, according to university news. The South Quad residential project will consist of two buildings and add a total of 1,266 beds for freshmen students. The development comes with a price tag of $200 million, and it’s scheduled to open to students in fall 2027.

  • 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.

Digital Edition