From the 1960s to the 2000s in 12 Weeks

Mike Buzalka

Segment: College/University
Location: Hoover-Price Campus Center
Enrollment: 2,300
Seating: 600
Hours: 7:00am-7:00pm (M-Th); 7:00am-6:30pm (F);
8:00am-9:00am, 11:30am-1:30pm, 4:30pm-6:30pm (Sat.); 11:30am-1:30pm, 4:30pm-6:30pm (Sun.); Late Night Snacks-10pm-midnight (Sun.-Th.)
Size: 21,551 sq.ft.
Features: A fast-track renovation completed in the 12 weeks between May 5 and August 12, 2006, Kresge was converted from a 1960s-style back-kitchen-based setup into a modern cooking-in-front-of-the-customer approach. More than a quarter of the space previously used in the back kitchen was added to the servery area, where a series of fresh food stations now provide customers with to-order dishes. Environmental and local sourcing commitments are reflected in the recycled materials used in such areas as the booth design and light wells, and in the purchase of brick and tile from local producers. Other touches include the conversion of a little-used private dining room into a garden seating area, and the addition of two additional entrances to ease traffic flow.
Serving Stations: Bakery, Deli, Entree, Pizza, Pasta, Grill, Salad, Soup, International, Hot and Cold Drinks
Management: AVI Food Systems
Budget: $3 million
Design/Construction: Baker, Bednar & Associates (architect), Cini-Little International, Inc. (foodservice consultant), AVI LEED team (project management), Hammond Construction Co. (construction)
Opened: August 12, 2006