The revitalization of Rathbone Dining Hall is a direct advancement on the changing trends in campus dining at Lehigh University and across the country.
The project team developed a dining program that combines exceptional food and atmosphere to create the quintessential dining experience. The new dining room is inherently more flexible. The architect approached the ASSOCIATED FIRMSodexho Campus Services; Lehigh University; Atlantic Equipment SpecialistsCAPACITY380COST PER SQ FT$125.00FEATURED IN2007 Architectural PortfolioSUB CATEGORYRenovation with the belief that it is important to dissolve boundaries, walls and barriers. Customer flow; circulation; seating options, including booths, banquettes and high-top bar seating; and table sizes contribute to the health and vitality of the dining room.
Today’s dining trends strongly point toward dining environments that create authentic restaurant experiences. Fresh, cooked-to-order meals that feature distinct and complete menu choices have required the development of individual identity design packages that go far beyond the limitations of a small servery platform. Because restaurant-style concepts are experience-driven, everything from prep, production, display cooking and plating becomes independent and autonomous to a central kitchen. The benefit to the customer is the perceived and real value of freshness, quality, variety and personalized service. From a design perspective, restaurants should be unique, independent places with distinct iconographic images and surrounding environments so they appear less institutional and more authentic.
Rathbone now is more than a place to eat a meal between classes. It’s where the Lehigh University campus makes the transformation from just a place to live and study, to a student’s home.