Red Jacket Dining Hall
State University of New York at Buffalo
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The project involved the renovation of a 21,000-square-foot dining hall, plus an 11,000-square-foot expansion. The projects concept is to deliver a marché or marketplace dining experience.
The nine culinary concept stations each has its own seating, décor, lighting and service ware. LTI built and installed a variety of custom counters to expand on the design concepts and enhance the dining experience. Custom features include a circular counter around a display kitchen and the counters are manufactured from a variety of materials and finishes including: stainless steel, 3-form, laminate, barn wood, Corian, and quartz.
What did LTI do that was special?
According to Jeff Brady Executive director of Campus Dining and Shops at the University at Buffalo “LTI exceeded our expectations. They are professionals and were able to keep the job on schedule and within our time constraints. They did a great quality job and I would recommend them to any large or small food service contractor.”
Stats
Operation Type : Self–Operated
Meals Served Per Day: 2,700
The Team
Architect: Kideney Architects
Consultant: Roth Consulting
Rep: Food Equipment Services
Visionary: Jeff Brady Executive Director, Campus Dining and Shops
Kitchen Equipment Contractor: General Supply[/end_user_content]
[specifier_content]
The project involved the renovation of a 21,000-square-foot dining hall, plus an 11,000-square-foot expansion. The projects concept is to deliver a marché or marketplace dining experience.
The nine culinary concept stations each has its own seating, décor, lighting and service ware. LTI built and installed a variety of custom counters to expand on the design concepts and enhance the dining experience. Custom features include a circular counter around a display kitchen, the counter are manufactured from a variety of materials and finishes including: stainless steel, 3-form, laminate, barn wood, Corian, and quartz.
What did LTI do that was special?
According to Linda Roth of The Roth Consulting Group “LTI knows how to do the thermal break separation when using engineered stone counter top material. I never have to worry about cracks or heat damage to surfaces when LTI builds and installs counters”
Stats
Operation Type : Self–Operated
Meals Served Per Day: 2,700
The Team
Architect: Kideney Architects
Consultant: Roth Consulting
Rep: Food Equipment Services
Visionary: Jeff Brady Executive Director, Campus Dining and Shops
Kitchen Equipment Contractor: General Supply[/specifier_content]
