This new 12,000 gsf centralized food production facility is the core of the Illinois State University's foodservice system. A key element of the Dining Commons and Marketplace, the largest food facility on campus, it includes cold production, cook-chill, and bakery functions that distribute to satellite locations across campus. The design strategy, developed in conjunction with our kitchen consultant Ricca Design Studios, increases food production efficiency while helping ensure food freshness. Special attention was paid to flow and temperature of food from acceptance, through production, to final delivery.
The new private dining room and test kitchen highlight the established "gateway" to the university, clearly defining a transition from the successful Uptown development to the University proper while adding a university dining presence to Uptown. The test kitchen can be opened directly to the private dining room, creating a stronger connection between food preparation and enjoyment.