For the new Kohn Pedersen Fox building, HOPKINS designed a small cafe in the atrium’s winter garden to serve students that commute in the evening as well as full-time students during the day. A colloquium kitchen supports events whether catered by the cafe operator or by commercial enterprises.
To fuel a learning mind, it takes a kitchen that can produce nourishing and delicious fresh foods that students want to eat. Layout and specification of foodservice equipment is the first and most basic step toward keeping students active and receptive. HOPKINS’ know-how yields smarter kids.
Given the strong competition among colleges and universities for students and their tuition dollars, exciting new foodservice concepts are wise investments, which help to attract and retain valued students, faculty, and staff. Whether the venue is a full-service cafeteria, branded food court, or an interesting smaller outlet such as an espresso bar, the most successful concepts keep operating costs low and complement other campus options.
Beyer Blinder Belle and William Rawn Architects have brought HOPKINS more than a handful of Harvard University and Harvard Business School projects, both for new construction and renovations. Harvard students enjoy top-shelf service, including fresh waffles stamped with the Harvard Veritas logo
With the SOM team, HOPKINS designed the first net-zero school for the New York City School Construction Authority. Menu and operational changes supplemented highly efficient equipment specifications to help the school achieve its net-zero goal