This new 12,000 SF centralized food production facility is the core of the Illinois State University’s food service system. Our design increases food production efficiency while helping ensure freshness. A culinary Support Center improves food quantity and quality and allows for staff training. A key element of the dining commons and marketplace, the largest food facility on campus, is that it features cold production, cook-chill, and bakery functions that distribute to satellite locations across campus. Special attention was paid to flow and temperature of food from creation to final delivery. The new private dining room and test kitchen highlight the established “gateway” to the university and announce their presence with a generous corner feature window.