by design
CAMPUS DINING
B Y
D E S I G N
HAMPSHIRE DINING COMMONS RENOVATION at UMass-Amherst
C A M P U S D I N I N G TO DAY
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Photos courtesy of UMass Dining
K
en Toong and Garett Distefano are known for setting ambitious goals for the UMass dining program. “Since 1999, student participation in the university meal plan has doubled, from 8,300 to 17,000,” says Toong, executive director of auxiliary enterprises. “Revenues have jumped from $28 million to more than $80 million, making UMass the second largest dining-services operation in the country. Each day we serve nearly 45,000 meals, or 5.5 million per year.” It’s little wonder that ambitious goals were once again set when Toong and Distefano, director of residential dining, and their dining and design teams set out to transform the existing mid-1960s Hampshire Dining Commons (Hampshire) into an inspiring venue where food is the star. The mission: to be one of the healthiest and most sustainable dining operations in the nation. Following a two-year, $15.5 million revitalization of the facility, the 46,000-square-foot Hampshire opened in August 2013 with retail and residential dining options. The main dining level provides daily services for 6,000 to 8,000 customers, mostly students living in adjacent residence halls. Seating capacity was increased from 550 to 650. In addition, the Hampshire Market, a retail concept located on the lower level, features gourmet coffee, gelato and panini sandwiches.
The imaginative design is economical and sustainable. Efficiencies are enhanced through shared prep spaces, back counters, serving counters, centrally located support, and reduced exhaust fans and ductwork. Serving staff become flexible, able to shift to areas where peak demand occurs. Customer queues are virtually non-existent.
The original Hampshire, which was constructed in 1966, had confined service areas with no open views. Concepts were built around a traditional straightline servery with little culinary flexibility. “The renovated dining commons is next-