The Ohio State University – Kennedy Commons

The multi-building nature of the foodservice facility allowed for the creation of two completely separate venues connected to one common kitchen preparation and storage area. The coffee shop with bakery and deli provides students with 24-hour service and an inviting 150-seat dining room with a separate outside entry. A larger, 350-seat all-you-care-to-eat area with entry checkers offers the ability to change menus easily depending upon student preferences. Primary stations include a grill area, a special diet and vegetarian station, a chefs’ stage with interchangeable cooking equipment, a home cooking station, and a large salad bar including fresh entrée salads. The special diet station fulfilled a critical need on campus to provide fresh and customized menu options to the growing number of students with food allergies and sensitivities.

Reconfiguring the entire space allowed for improved workflow, larger storage areas, a more open production space, and the ability to move warewashing from the basement up to the main level. This centrally located warewashing area allows easy access from the kitchen and both foodservice venues. An upper-level balcony has been isolated as a dining room to accommodate special dinners and living/learning community functions. One of the main level dining rooms has also been designed to allow for separate special events.