The Transformation of Wilcox/Wu Dining Hall Presented by: Stu Orefice, Princeton University Tom Rowe & Arturo Herscovici, Michael Graves & Associates H. David Porter, FCSI, Porter Khouw Consulting, Inc. Albin Khouw, Porter Khouw Consulting, Inc. - March 15th, 2010 -

Your Hosts… Stu Orefice, Princeton University Past IFMA Silver Plate Winner Long tenure in higher education foodservice industry Tom Rowe, Michael Graves & Associates Principal and Studio Head –Principal-in-charge of Wilcox Wu project More than 25 years of architecture and interiors experience Arturo Herscovici, Michael Graves & Associates Senior Designer at MGA Professional Chef trained at the French Culinary Institute H. David Porter, FCSI, & Albin Khouw Porter Khouw Consulting, Inc. Both David & Albin have more than 25 years of foodservice industry experience Experience through North America Exceptional track record

Project Overview Design Team: Michael Graves Design with PKCI New combined servery for Butler & Wilson Colleges Dining room improvements & new kitchen Relocation of dishroom New entry on Goheen Walk giving Wilcox Hall a new look while providing new stairs & passenger elevator (barrier-free access to all floors) Upgrade to fire alarm/suppression system Project phases delivered in Fall 2007, 2008 & 2009 46,200 gross square footage Princeton University Design Standards Average dinner count prior to renovation 750 Average dinner count after renovation 1,000

Project Goals To redesign the Wilcox & Wu Dining Center to better facilitate community building and provide convenient and comfortable foodservice space where residents and others can gather. Community-bonding experience supports the academic mission of the University. To redesign the kitchen, servery and warewashing area to improve efficiencies, customer throughput and flexibility. Combining the two serveries into a single entity was the primary objective of this project. To design the new servery so that it can operate as an all-you-care-to-eat residential dining venue with the flexibility to modulate service areas and options for summer conferences and during non-academic periods. The renovated Wilcox & Wu Dining Center offers Princeton University the opportunity to boost meal plan revenue opportunities, improve customer satisfaction and throughput and assist the University in enhancing its overall image with prospective and existing students and their families.

MGA Challenges Infrastructure limitations (low ceiling heights, building footprints) MEP upgrades Electrical vault below kitchen Relocation of service elevator

Dining Operation Challenges Location of the dishroom to ensure maximum functionality (major traffic congestion, noise transfer & leaks into the basement) Location of the dish drop Replacing the catering storage space Product flow in kitchen Disjointed servery layout Carefully locating cooking line equipment requiring floor troughs and drains as there were areas below this level that could not be penetrated Securing the servery after hours

Wilcox Wu Market-Style Dining Continuous Dining – Monday through Sunday (breakfast/lunch/dinner) An array of serving stations including a multi-purpose euro station featuring exhibition-style cooking, cold deli station, self-serve Italian food station, grill, gourmet soup and salad bar, dessert area Smooth flowing, integrated design with no boundaries between serving and dining Variety of seating options Equipment fitted with castors for ease of cleaning and moving

Market-Style Dining Cont’d… Servery has accessible interior access & staff work area Support area includes main production kitchen equipped with walk-in refrigeration, preparation, holding space and dish wash area Durable solid-top serving counters with wood veneers on customer side & stainless steel on operator side Checker stations positioned near entrance(s) to Wilcox & Wu Dining Center

Communication & Team Liaison Key to success: Client involvement Detailed interfacing with MGA relating to CAD work/deliverables Continuous communication between MGA, PKCI, Director of Dining Services, Manager, Chef and entire project team Planning meetings to discuss menu profiles, production styles, trash handling, storage requirements, etc Erecting a full-size counter mock-up to test critical dimensions Site visit to Caddy factory to observe test conveyor system in action prior to releasing shop drawings for fabrication

Before

“It's the same sort of thing on each side (of the Butler/Wilson kitchen),they're both basically empty — and equally empty."

After

Phasing Aspects ?????

Attention to Detail Compliance with Princeton University’s Design Standards Manual Location of outlets Floor drains Power requirements Make/model of equipment

Energy Efficient Equipment Melink Water-Saving Dish Machine Fluorescent Fixtures Electric Eye Operated Hand Sinks

The Intelli-Hood® System Keypad Optic Sensors (2) Electronic Motor Starter Air Purge Units (2) Temperature Sensor I/O Processor MELINK

Improve overall hood efficiency by up to 50% Fan energy savings: 20% speed reduction = 50% savings Conditioned air savings: $1 to $3 / CFM / Year Save $5,000 to $20,000 per store each year Payback: 1 to 3 years Internal Rate of Return = 20% to 50% Reduces noise level Does not exhaust as much conditioned air

Any Questions?