The Corporate Executive Board is an association of the highest executives of Fortune 500 companies who meet in Washington, DC several times a year to discuss their issues and earn from each other. In the Foggy Bottom home for many years, Susan Cage was the caterer of choice who brought the kind of high-end gourmet meals that their illustrious members were accustomed to. When they decided to make the move to an I.M. Pei designed building in Roslyn, Virginia the CEB included a staff cafeteria, designed by HOPKINS with Gensler. Towards the end of the design process, CEB asked HOPKINS directly to lead the process of identifying a high-end operator which could manage both the in-house cafeteria and the member events.
The New York Times Headquarters - Workplace
Renzo Piano’s award-winning tower was fit out by Gensler and includes a major transformation of the Times’ old food service system. A full-service catering kitchen also was designed for the Times Center for in-house use and for commercial caterers.
Because poor diet and obesity are causal factors for various forms of cancer and many other diseases, when the National Cancer Institute, was given an opportunity to plan its first in-house cafeteria, they took the project very seriously. HOPKINS was brought in to perform an extensive planning effort. NCI wanted to provide an environment in which visitors and staff could make optimal food choices, model behaviors that reduce risk for cancer and other diseases, and increase wellness. The healthy choice was to be the easy choice.
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.