Given the chance to modernize a 1960's-style serving line in a highly used university dining hall,
SAA was faced with many challenges. The priorities included increased service speed, demands
for a wide variety of menu selection, integrating a new ware-washing facility on the main dining
floor without sacrificing seating, and a construction window of 3 months.
The design solution incorporates a food-court concept which allowed for a scramble-style servery. The panoramic line
of sight and highly contemporary feel relate well to the students. The previously overbearing masonry construction
between the servery and the dining room has been opened up to allow natural light to flow into the servery. The natural
light combined with the multicolored neon lighting and polished surfaces enhance the merchandising and cooked-to-order
options resulting in an inviting electric atmosphere.
Cited by Restaurants and Institutions magazine for a 1993 outstanding design award, the Jury commented that "...the
design team took something...and made it into something wonderful."