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

  • Preparing for the Next Era of Healthcare Education, Innovation

    Across the country, public universities and community colleges are accelerating investments in healthcare education facilities as part of a broader strategy to address workforce shortages, modernize outdated infrastructure, and expand clinical training capacity. These projects, which are often located at the center of campus health and science districts, are no longer limited to traditional classrooms.

  • 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.

  • Minnesota Middle School Finishes $23.5M Addition and Modernization

    Highland Park Middle School in St. Paul, Minn., recently announced the completion of a $23.5-million addition and remodel project, according to a news release. Saint Paul Public Schools partnered with ATS&R Planners, Architects & Engineers for its design and Kraus-Anderson for its construction.

  • FAU Starts Construction on Holocaust and Jewish Studies Building

    Florida Atlantic University recently began construction on a new academic building for its campus in Boca Raton, Fla., according to university news. The Kurt and Marilyn Wallach Holocaust and Jewish Studies Building will stand two stories, measure in at 22,000 square feet, and play home to the university’s Holocaust education and Jewish studies programs.

Digital Edition