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Rhode Island
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project data: |
Student Population: | 1,000 |
| Number of Seats: | 350 | |
| Serving Area: | 2,500 sf | |
| Foodservice Equipment Cost: | $100,000 | |
| Total Project Cost: | $500,000 | |
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The only student dining facility at RISD was operated with a conventional board–plan venue and was unable to attract nonresident students and staff. The facility did not reflect the image RISD wanted to project to existing and prospective students. |
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the challenge: |
to successfully compete with off–campus options by renovating the facility so that it would attract both nonresidents and staff. | |
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solution: |
Clevenger Frable LaVallee designed a foodservice facility consistent with the world–respected design reputation of RISD. We selected a Marketplace concept to enhance the facility’s layout and patron flow. In addition, we designed and specified a foodservice equipment package that was ideal for the situation at hand. | |
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project strategy: |
Clevenger Frable LaVallee, and the project’s architect, Kennedy & Violich Architecture, conducted and participated in a series of focus groups with students and staff to define preferences and determine program direction. | |
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results: |
The new facility supported the institution’s quest for a more creative approach to foodservice management. What’s more, the renovation transformed the dining–services program into a valuable sales tool in attracting new students to RISD. | |
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Metcalf
Refectory Providence, RI 300% increase in staff dining guests, and 150% increase in non–resident student dining guests.
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