Fresh-baked cookies, sandwiches and other grab-and-go items are also served in Badger Market, a convenience store. Due to Union South’s two- and three-story open atrium areas, ventilation was one of the kitchen designers’ most daunting challenges.
A P ositi v e C hange
B Y
D E S I G N
“The new capacity and the new capabilities of the operation are allowing us to achieve success in ways that we could only dream of in our previous facility,” Korz says. “The positive change in morale is evident in the quality and creativity of everyone’s daily work.”
C ampus D ining today
26
The facility is currently tracking for LEED Gold certification, with the final decision to be made in the near future. Estimated annual sales are $4.84 million. Customers pay with cash, credit, or “Wiscard” campus dollars. Dining services staff includes 12 managers and a chef, as well as more than 300 student employees. Operating hours: • The Sett: 11:00 a.m.–9:00 p.m. seven days/week and until midnight or 1:00 a.m. on Fridays and Saturdays • Ginger Root: 11:00 a.m.–2:00 p.m. Monday–Friday • Harvest Grains: 7:00 a.m.–7:00 p.m. Monday–Friday and 7:00 a.m.–2:00 p.m. Saturday and Sunday • Urban Slice: 11:00 a.m.–11:00 p.m. daily • Prairie Fire: 7:00 a.m.–11:00 p.m. Sunday–Thursday and until midnight on Friday and Saturday. In coming months, a central kitchen and bakery focused on grab-and-go for the Union’s multiple retail operations across campus and bakery will move to the union’s lower level, bringing greater efficiencies to Union South. Key people involved: Mark Guthier, union director; Hank Walter, associate union director; Carl Korz, director of dining services, Wisconsin Union; Tim Vertein, head chef, Union South; Paul Broadhead, facilities director and internal project manager; Jim Long, restaurant division director; Peter Behrendt, markets and café director; Lisa Wadzinske, catering division director; Jan van den Kieboom, principal, and Wally Johnson, project coordinator, Workshop Architects, Inc.; for foodservice management advisory services, Rob White, president, and Eric Leonard, Envision Strategies; for culinary design, Kathleen Seelye, managing partner, and Derek Sisson, project director, Ricca Newmark Design. u
Booths provide intimate areas for customers to dine and socialize.