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In its first full year of operation, Fred and Mary Ford Dining Court served over 1,100,000 meals to students, members of the Purdue academic community and guests, significantly exceeding the project team’s expectations for patronage at the university’s first free-standing dining hall. Although customer counts have reached some 1,000 per hour on numerous occasions, the open-plan interior spaces and high-volume serving concepts designed by Ricca Newmark prevent crowds from forming and pull diners into the marketplace
Ricca Newmark Design was selected to provide full foodservice and interior design services for the Ramshead Dining Facility. The dining facility will be a single story structure. Foodservice design areas include marketplace (Bakery, Chop House, Soup/Salad, Carolina Diner, Pizza/Pasta/Deli), sports bar, kitchen, warewashing, storage, and support areas. Interior design areas include, marketplace, dining room, sports café and End Zone. RND also provide signage design for all foodservice areas.
Construction and Equipment cost: Foodservice: $1.5 million
Foodservice Portion: $4.3 million
Total Construction: $50 million
The scope involved the relocation of existing food platforms to the center of the dining hall to create a cohesive display platform. The schedule was critical to this project’s success, from the award of contract till venue opening was 12 months. The client requested that each venue showcases the type of menu/food presented in a unique and creative way, by designing each venue to coordinate with the food theme - every counter front needed to be a completely different design. A total of ten distinct venues were created in one main location, within the dining room itself to achieve this concept. Design details not only had to be considered from the view of the customer at the front of the counter, but in a three hundred and sixty degree perception as well, due to the universal sight lines within the space. The concept of the 'display kitchen' allows for a very interactive experience for the customers, no matter what type of meal they order at the time. The counters were also designed to allow flexibility for self-serve as well as served lines, as the programs/capacities require throughout the year.
The new Shafer Court Dining Center at Virginia Commonwealth University provides approximately 1,100 retail and resident dining seats in the center campus area of this urban university.
Site constraints required that the main kitchen, which supports both the Shafer Court food operations as well as all campus catering events, be located on the ground floor with the main resident dining located on the second floor.
The project was designed so that all food platforms on the second floor, including traditional grill, Mongolian BBQ, vegetarian and home-style stations, are self-sufficient restaurant concepts able to stand alone with minimal main kitchen support during peak service periods.
Construction and Equipment cost: Construction: $13.4 Million Equipment: $2.3 Million
The
restoration and revitalization of Savannah's oldest historic hotel provided
for an innovative design concept combining education, hospitality and
entertainment. The main goal for this project was to combine and enhance
the historic value and charm of the hotel with a sophisticated, cosmopolitan
design. In keeping with this goal, great efforts were extended to preserve
as much of the historic "fabric" of the existing hotel as possible.
Ricca
Newmark was commissioned to provide foodservice and interior design for
the renovation of Earhart Hall Food Commons Student Dining Facility located
on the campus of Purdue University. The University's goal for the project
was to upgrade and modernize the facility to accommodate resident student's
dining needs.
Interior design and foodservice scope of services included;
select and specify new and replacement foodservice equipment, select
and specify new and replacement serving equipment andcosmetic improvements,
including but not limited to counter finishes, wall treatments, and
lighting; and select and specify new dining improvements, including
but not limited to design of the mural wall, furniture, wall finishes,
artwork and lighting.
Originally founded in 1891, and brought up to a Five
Star resort in 1918, the Broadmoor Hotel is the jewel of the Rocky Mountain
Front Range. The decor reflects not only the beauty of the region, but
surrounds the guest in unparalleled luxury.
From the inspiring international Center to the Penrose Room, the hotel
has been the perfect destination resort to work, relax or recreate.
Projects:
International Center
Hospitality Suite
Penrose Suite
Penrose Restaurant
Guestrooms and Corridors
The
Don Ce Sar, being a historical and prominent landmark, brought about various
design challenges.
The entire renovation consisted of upgrades to the guest rooms, suites,
corridors and public spaces. The design intent for the renovation was
to accentuate the unique charm of the property by marrying European and
Mediterranean influences with Floridian resort style.
The
design of the Doral Conference Center and Spa was inspired by one of America's
most famous architects: Frank Lloyd Wright and also the Arts and Crafts
movement in America. Although the design does not copy Wright's designs,
in does hearken back to the time Wright was designing in the Chicago area.
The use of flat trim in a rich cherry wood, Arts and Crafts style fabrics
and seating and inset area rugs with a smattering of Wright designed furniture.
The lobby flooring of slate, the tile patterns and the horizontal lines
of the Prairie Style, lends it self to the Chicago area. The property
has a large ballroom and junior ballroom and a score of meeting spaces.
There are two restaurants: Burnham's and Prairie River Restaurant and
295 guestrooms and suites.
The design of the Sheraton Steamboat Springs reflects
the rich history of Steamboat Springs, the natural surroundings of the
area, and the regional influences of the ski industry. From the wormy
maple millwork, Steamboat moss rock and textured plaster-look walls
to the comfortable tooled leather seating, the environment is Western,
warm and welcoming.
The existing Lobby, Lobby Lounge, Restaurant and the
Health Club were renovated and a new tower was added that included 23
luxury two, three, and four bedroom condominiums. Guests feel as if
they have arrived at home in the west.
This new facility takes the park visitors back to an African
SafariLodge theme. What makes this facility unique is the installation of
exposed equipment in three different dining operations. The dining operations
offer guests a different facet of an African experience, create dining venues
that literally scream “FRESH”, and meet very stringent safety and
sanitation standards. The exhibition kitchen at “Boma” is clearly
part of the attraction at this facility, which serves 1,000 customers at both
breakfast and dinner.
Operations include Boma – Flavors of Africa, Jiko–The Cooking Place,
and The Mara.
The approach to design was unique in that the food platforms
were designed around the cooking process rather than around the menu, making
it a process-based
facility rather than a menu-based facility therefore totally flexible. For
example, the Mongolian stir-fry can
prepare, omelettes, tortillas, wraps, or nanbread without any modifications
at all to it.
Another unique feature was design of an area where customers
can get a full view of kitchen operations--a la exhibition cooking. A Euro
kitchen and a Kosher kitchen were also designed into this new facility.
