by design
CAMPUS DINING A
renovation of Erdman Hall’s dining operation at Bryn Mawr College facilitates service and adds a new look to the décor. Located in a residence hall designed by the acclaimed architect Louis Kahn, this is one of two residence dining facilities on campus and is the only operation serving all three meals (a total of 20 per week).
Opened in 1965, Erdman dining’s last renovation took place in 1980. The refurbished, 1,950-squarefoot marketplace servery features 16 stations and many styles of seating for 325. A rotating six-weekcycle menu supports stations for stir fry, paninis, deli and salad bar, and desserts. Nightly specialty bars include nachos, Pho, salad sensations, and gourmet pizza. A 2,000-square-foot kitchen and 450-squarefoot dishroom support front-of-house operations. The facility also features a 3,640-square-foot dining room, which received a new seating layout, centralized beverages and dessert stations, fresh paint, floor finishes, accent lighting, a divider wall at the dishdrop, and window treatments to reduce sun glare. A 142-square-foot office and 361-square-foot lobby also received a facelift. To support sustainability, trays were eliminated and recycled materials were used in interior design elements whenever possible.
B Y
“We wanted to freshen up an old, tired operation and improve flow and service to diners,” says Bernie Chung-Templeton, director of dining services. “We’ve accomplished this by refreshing the operation with new equipment and serving lines, implementing brighter, warmer colors in a building that has a lot of concrete, and rearranging and relocating service points to improve ease and accessibility.” The entire project was built for $730,000; the equipment cost was $280,000.
D E S I G N
Photos courtesy of Orlando Espinosa + Associates, LLC
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Erdman dining’s refurbished, 1,950-square-foot marketplace servery features 16 stations and many styles of seating for 325. Merchandising brings color and intrigue to each station.
Nearly 2,000 customers eat at Erdman during operating hours: breakfast from 7:30 a.m. to 9:00 a.m.; lunch from 11:00 a.m. to 1:30 p.m.; dinner from 5:00 p.m. to 7:00 p.m. Staffing the operation are 15 full time employees, three managers, and 10 to 12 students. Key people involved from dining services: Bernie Chung-Templeton, director; David Chase, associate director; Joseph Ludwig, Erdman dining manager; Kevin Williams, Erdman production manager; and Lisa Flanagan, Erdman assistant manager. Others at the college involved in the project were: Joseph Marra, assistant director for planning and projects; Harold Maryea, assistant director for operations and maintenance; and Jim McGaffin, assistant director for energy and project management. External resources included: Judy Muenzberg, interior design; foodservice consultant, Orlando Espinosa + Associates, LLC., Orlando Espinosa, principal; Karen Gallagher, finance and business planning; and Jackie Sgro, project manager. u
C A M P U S D I N I N G TO DAY
ERDMAN DINING HALL at Bryn Mawr College