In an effort to upgrade student services, the University of Cincinnati decided to renovate the campus’ oldest and largest cafeteria—Siddall Dining Hall.
The goal was to reduce the scale of the space for a more intimate dining experience. The new design discards the old tray-line layout and introduces a “market” concept, where food is prepared openly and served CAPACITY470COST PER SQ FT$119.91FEATURED IN2002 Architectural PortfolioSUB CATEGORYWork in Progress multiple points. Several elements are used to achieve this goal, including curved partitions, screen walls, food-pavilion islands, layered ceiling grids, patterned flooring, graphics, multiple lighting devices and various seating options.
Curved veneer partitions divide the main dining space into four major areas, which are further divided by nine-foot screen walls made of galvanized steel with graphic and wood panel inserts. Three food pavilions are constructed of galvanized steel truss and posts with special lighting for food displays. The overhead ceiling grid, constructed of raw steel and frosted glass, lowers the apparent ceiling and is a device to hang track lighting.