Dining Halls can help keep students engaged and provide a sense of belonging and community. It's important to get students, particularly first-year students, out of their rooms and into spaces where they can connect with peers, build relationships, and feel a sense of well-being.
The renovation of MarketPoint dining hall at University of Cincinnati celebrates the building's mid-century design DNA by reusing as much original material as possible, including existing terrazzo floors (which had been covered up in a prior renovation) and the concrete waffle slab ceiling. New materials were chosen for durability and sustainabilty. The upholstery is made of non-phthalate vinyl that is Greenguard gold certified and REACH compliant. It's non-woven so food and spills won't get into the fabric and can be easily cleaned. The design takes advantage of the space's ample daylight, which, in combination with LED lighting throughout, helps the project exceed the Lighting Power Density goal of 68% below baseline.
Cost-estimating unique design elements, like MarketPointe's feature wall, can be a challenge. To preserve the distinction the client wanted for the space, we leveraged our in-house digital fabrication capabilities to dsign around a simple shape and we partnered with local fabricator, ADEX International, to accurately estimate production costs and optimize the process, ensuring the final installation met food service requirements and achieved the design vision.
Custom designs are powerful tools for enhancing a client's space and brand. By leveraging our in-house computational design capabilities and optimizing the mock up, milling, and installation process with ADEX, we were able to cut costs on the feature wall by 44% from initial estimates.
Most students, but particularly first-year and introverted students, dislike being thrust into the middle of a busy lunchroom. The renovation establishes breathing room as students enter so they can scan the room for familiar faces or, if they're eating alone, a single spot to eat that doesn't make them feel on display. Having a servery (rather than seating) in teh middle of the room makes better use of a space that students typically avoid. It accommodates expanded menu offerings and alleviates queuing backups at other serving stations.
By understanding the needs of different kinds of students, finding new life in existing materials, and leveraging cost-effective customization, MarketPointe's renovation brings new options, function, and beauty to an existing campus dining facility.
