Arrillaga Family Dining Commons, Stanford University
The first new dining facility to be built on the Palo Alto campus in 20 years, Arrillaga is a sophisticated, two-story facility with high-touch culinary capabilities combined with community-building space and a highly efficient behind-the scenes central production kitchen.
Atrium at Eickhoff, College of New Jersey
Featuring a spectacular, colorful design and a variety of vibrant serving stations, Atrium at Eickhoff was the product of a $5.8 million two-phase renovation project that updated an older dining facility. The stations are each a brand unique to the school and range from deli, grill, wok and Mexican concepts to a meat-free zone (Ceva) for vegetarian diners, and My Zone, for students with gluten allergies.
Curry Student Center Dining, Northeastern University
The 30,000 sq.ft. Curry features a 514-seat ground floor dining area and a 3,000 sq.ft. suspended glass mezzanine with 168 dining seats and 28 lounge seats accessed by a glass stair that links dining and student center functions. Dining selections include Sizzlin’ Salads, Sweet Tomatoes Neapolitan Pizza, UBurger and Kigo Kitchen.
Hampshire Dining Commons, Univ. of Massachusetts-Amherst
Renovated at the cost of $15.5 million, the 46,000-sq.ft. Hampshire is LEED Gold certified and features an oval layout that reduces congestion at stations while letting customers view all the concepts simultaneously while evoking the feel of a continuous street market.
Mean Greens, University of North Texas
One of the most unusual dining halls in the country, Mean Greens is an all-vegan eatery with multiple stations that provides continuous service from 7 a.m. to 7 p.m. (6 p.m. on Friday) every weekday during the school year just like the school's four other more traditional dining halls, giving students with residential meal plans the same access. Mean Greens also serves those needing gluten-free choices.
South Quad Dining Center, University of Michigan
The newest dining center on the UM campus, all-you-care-to-eat South Quad features 10 themed stations including Mediterranean, vegan, deli, smokehouse, Asian/sushi and all-day breakfast concepts. Nearly everything is made to order. The Smoke station has its own smoker and is turning out a thousand pounds of meat on many days.
Turner Place, Virginia Tech
This multi-story, 35,000-sq.ft., 1,000+ seat venue offers a mix of three national brands (Bruegger’s Bagels, Jamba Juice, Qdoba Mexican Grill) and five internally branded food outlets over two levels. The internal ones include a pizza concept using a wood burning oven, a charbroiler/grill that burns real hardwood, and a Japanese sushi/steakhouse with four teppanyaki flat-surface grills.
University Marketplace at Binghamton University
Located in the student union complex, University Marketplace features a dozen branded stations, including Red Mango, Pandini’s, Mein Bowl, SubConnection, Cafe Spice, The Diner (featuring local foods), Garden Toss, Wholly Habaneros, New York Street Deli and International, a breakfast and rotating lunch kiosk. There's also a c-store and a cafe serving Starbucks branded items. The cafe, though not all the stations, are open 24 hours on weekdays.
Weisenfluh and Boozel Dining Centers, Slippery Rock University
The product of a five-year strategic plan to upgrade campus dining at Slippery Rock, these two campus eateries received $16 million in upgrades. Boozel is now a 28,000-sq.ft. showcase of open-kitchen-style dining service while Weisenfluh offers four distinct food stations proffering healthier choices with an innovative and international flair.
