Determined to draw students to the West Green and be a destination dining experience, the new District on West Green (formerly Boyd Dining Hall) offers healthy, fresh dining options, including gluten-free menu choices. With influences from restaurant, fast-casual, and quick-service production, three vastly different food styles will be prepared and enjoyed in a dining room designed to promote interaction through flexibility, various seating options, and community tables. The reconfigured retail space improves access, circulation, and the promotion of healthy eating through product placement and the inclusion of a “vegetable butcher.”
The design solution delivers a healthy diet destination with an innovative agenda. Primary to freshly prepared meals are bringing the food preparation areas directly to the food theme venues. Combining the two needs in the dining environment reduces the size of the traditional prep kitchen. It brings the open kitchens into the dining room, generating more public space within the footprint.
LEED Gold Certified, Foodservice Equipment & Supplies 2017 Facility Design Project of the Year, National Association of College University Food Services (NACUFS) Silver Medal Award, 2016, Eaton’s 39th Annual Source Awards- Commercial Honorable Mention in Lighting Design, NACUFS Loyal E. Horton Award for Retail Sales Multiple Concepts/ Marketplace
