by design
CampuS DINING Memorial Student Center at University of Wisconsin-Stout D E S I G N
Photos courtesy of UW-Stout Dining Services
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he $19 million renovation of the 61,300-square-foot Memorial Student Center (MSC) at the University of Wisconsin-Stout (UW-Stout) began with a clear sense of mission. Built in 1985, the MSC was outdated, had navigation difficulties, contained silos of localized activity, and needed upgrades to its infrastructure. The renovation, completed in January 2012, involved a complete rebuilding of the foodservice areas. These venues were designed for versatility in the future, had to be aesthetically tied in to the new building’s interiors, and were directed by the vision statement of the design committee for the MSC project: “The Memorial Student Center will provide welcoming gathering spaces for the campus and community, featuring high-energy, bright colors and cozy, comfortable atmospheres. Cutting-edge technology, flexibility, and sustainability will meet the community’s ever-changing needs. The student center will foster spontaneous interaction, collaboration and learning among students, faculty, staff, and the greater community. It will be a destination to experience the arts, discuss ideas, and embrace diversity, as well as a place to grow, socialize, study, eat, and have fun.”
C ampus D ining today
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“This is our third major project in three years,” says Ann Thies, director of dining. “The center was closed for a year while this renovation was taking place. “Design work with architects started a year before construction and our planning paid off.” According to Darrin Witucki, student center director, “One of the design committee’s goals was to create contemporary and flexible dining locations. I believe we met and exceeded that goal. Our dining operations have been transformed. The facilities are beautiful, inviting, and efficient. The food concepts are varied, relevant, and offer delicious food. Our partners in university dining service really hit a home run on every level and those results were the product of a lot of listening, planning, and attention to detail.”
Innovations, the showcase station of Fireside Café, offers customized Asian and pasta dishes cooked to order. UW-Stout graphic design students helped brand station “storefronts” on each level. Each station has a logo chosen in a student competition.