The program required a complete gut renovation of the existing cafeteria/servery area to upgrade the image and alleviate the congestion at the various food stations.
The new Marillac Cafeteria has five new food concepts, plus a separate grab-and-go and coffee station. To resolve the congestion, the queue area was opened directly into the seating area. COST PER SQ FT$311.00FEATURED IN2013 Educational InteriorsINTERIOR CATEGORYCafeterias/Food-Service Areas also had the benefit of allowing natural light to bathe the entire area.
Working closely with St. John’s, a kitchen consultant and several national food chains, the architect developed and coordinated an approach to open the space, and make it lighter and more inviting while maintaining identities for the individual food concepts. All the finishes were selected to withstand the typical abuse associated with a cafeteria setting.
The queue area has counters made from pure quartz crystals, and the floors are made from natural stone chips. Behind the counters, the floors are epoxy resin.