Tanyard Grill

Mosaic Counter

Tanyard Deli

Bolton Hall

Bolton Hall Back of House

Stainless that Shines

Bolton Hall Back of House

Mix it up

Custom Counters

Custom Applications

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Back of House Solutions

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Case Study

Bolton Hall

University of Georgia

The Bolton Dining Hall at UGA is in a newly constructed building on a campus rated in the top 10 for best campus food, so the project demanded a stellar design and installation. With seating for 1000, patrons can take advantage of a variety of food that emphasizes exhibition cooking and small-batch production in order to promote freshness and quality.

Bolton boasts 10 food concepts, including a bakery, a grill, a 24-hour breakfast counter, a deli, a Mexican food section, an Asian food section, a pasta section, a rotisserie section, a section serving traditional food and a milkshake bar. This two- story venue has led to a 5% increase in meal plan participants across the campus.

LTI provided counters from a variety of materials including stainless steel, Quartz, marble and granite. Details include decorative counter legs that are solid wood with stainless insets. To insure that the counter is level each leg was cut onsite to insure a perfect fit. A fire and ice station includes open burners and a raised Tempest-Aire cold rail. All the chef’s counters, back of house work tables and sinks were provided by LTI.

As required by contract, LTI performed the turnkey installation which included:

  • Counters wired at the factory using electrical load centers.
  • Custom stainless for display cooking stations
  • A variety of surfaces including Quartz and Marble counter tops

What did LTI do that was special?
LTI had a crew on site for four weeks to assist with and install the counters which were built to customer specs. The ongoing relationship between LTI and The University of Georgia Athens Food Service department goes back more than 25 years and has led to close collaboration on this and many other projects on campus.

Stats
Operation Type : Self–Operated
Meals Served Per Day: 6,000

The Team
Architect: Smith Dalia Architects, LLC, architect of record and Bruner/Cott & Associates
Consultant: Ricca Design Studios
Dealer:  Manning Brothers Food Equipment Co.
Rep: Charles Pace and Associates
Kitchen Equipment Contractor: Whiting-Turner Contracting Company Pace

The Bolton Dining Hall at UGA is in a newly constructed building on a campus rated in the top 10 for best campus food, so the project demanded a stellar design and installation. With seating for 1000, patrons can take advantage of a variety of food that emphasizes exhibition cooking and small-batch production in order to promote freshness and quality.

Bolton boasts 10 food concepts, including a bakery, a grill, a 24-hour breakfast counter, a deli, a Mexican food section, an Asian food section, a pasta section, a rotisserie section, a section serving traditional food and a milkshake bar  This two- story venue has led to a 5% increase in meal plan participants across the campus.

LTI provided counters from a variety of materials including stainless steel, Quartz, marble and granite. Details include decorative counter legs that are solid wood with stainless insets. To insure that the counter is level each leg was cut onsite to insure a perfect fit.  A fire and ice station includes open burners and a raised Tempest-Aire cold rail. All the chef’s counters, back of house work tables and sinks were provided by LTI.

As required by contract, LTI performed the turnkey installation which included:

  • Counters wired at the factory using electrical load centers.
  • Custom stainless for display cooking stations
  • A variety of surfaces including Quartz and Marble counter tops

What did LTI do that was special?
LTI had a crew on site for four weeks to assist with and install the counters which were built to customer specs. The ongoing relationship between LTI and The University of Georgia Athens Food Service department goes back more than 25 years and has led to close collaboration on this and many other projects on campus.

Stats
Operation Type : Self –Operated
Meals Served Per Day: 6,000

The Team
Architect: Smith Dalia Architects, LLC, architect of record and Bruner/Cott & Associates
Consultant: Ricca Design Studios
Dealer: Manning Brothers Food Equipment Co.
Rep: Charles Pace and Associates
Kitchen Equipment Contractor: Whiting-Turner Contracting Company Pace