by design
CAMPUS DINING
EVK RENOVATION
Nestled between three residential dormitories, Everybody’s Kitchen (EVK) serves as the main dining facility for freshmen students on the west side of campus. A renovation took place in the 5,000-square-foot main dining and serving area and 1,400 square-foot master’s dining room, both supported by an 1,800-square-foot kitchen.
EVK before the renovation. “We’re hard-pressed to remember what the space looked like and how it was set up in the past,” says Kris Klinger, director of USCHospitality. New to EVK are a Mongolian grill, a hearth pizza oven, and an extensive 20-foot salad bar and deli station. The ceiling was Fresh menu items raised and seating options provide micro-environments for students to dine, study and promote healthy socialize. eating. Key renovation features include a bold color palette infused with composite wood accents, contemporary lighting, creative use of textured glass, and wall treatments. The restaurant can accommodate 264 guests in the 2,400-squarefoot main dining room and 164 guests on the outside patio (the north patio occupies 3,700 square feet and the south patio, 4,500 square feet). The staff members serve approximately 4,000 guests daily, 98 percent of whom are on a student meal plan.
The serving counters entice customers.
B Y
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mong several additions and updates to the University of California’s dining operation, three renovations bring more contemporary design to campus.
D E S I G N
Photos by Kat Shanahan, Promotions Coordinator, University Center
19 C A M P U S D I N I N G TO DAY
EVK, CAFÉ 84, AND TROJAN GROUNDS at University of Southern California