1. 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,

2. 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

3. 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

4. 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.

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

6. 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

7. 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

8. 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

9. 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

10. Before

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

12. After

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

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

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

18. 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

19. Any Questions?