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

  • Illinois District Boosts Security at High-School Stadium

    Richmond-Burton Community High School in Richmond, Ill., recently announced that it has completed the redesigned entrance to its high school stadium with a new focus on school security and community engagement, according to a news release. The district partnered with Wold Architects and Engineers on the project as part of District #157’s year-long facilities master plan.

  • Photo credit - Chuck Coates

    Florida District Modernizes Central Energy Plants at Two High Schools

    Flagler Schools, a public school district in Flagler County, Fla., recently partnered with Matern Professional Engineering to modernize the central energy plants at two of its high schools, according to a news release. The project is part of a larger, district-wide effort to reduce energy costs and operational expenses.

  • Image courtesy of Kahler Slater

    UW–Madison Announces Completion of Morgridge Hall

    The University of Wisconsin–Madison recently announced that construction is complete on Morgridge Hall, a new academic building, according to a news release. The facility opened September 3 at the start of the fall semester, consolidating the School of Computer, Data & Information Sciences into a single facility for the first time.

  • 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.