University of Michigan, Ross School of Business

Ann Arbor, Michigan

For the new Kohn Pedersen Fox building, HOPKINS designed a small cafe in the atrium’s winter garden to serve students that commute in the evening as well as full-time students during the day. A colloquium kitchen supports events whether catered by the cafe operator or by commercial enterprises.

Related Work

Design

Dickstein Shapiro Law Firm

Dickstein Shapiro moved into International Square on K Street in Washington, D.C.  An aspect of the renovation of the space formerly occupied by the IMF was to gut and redesign its cafeteria. This in-house cafeteria needed to compete successfully with a large public food court on the ground floor. To maximize the benefit of the Dickstein Shapiro foodservice system, HOPKINS was asked to lead the search for a full-time operator. When the project was in full-swing, the client expressed its delight that the entire spectrum of employees from top attorneys to admin assistants at Dickstein Shapiro enjoyed dining together for the first time. The cafeteria successfully changed the culture of the firm.

Design

MIT, William Sloan School of Management

The Beyer Blinder Belle addition of a new penthouse floor, along with a complete gut-renovation of the Building E-52 conference center, will increase the number of events the building can host and the corresponding revenues gained. HOPKINS’ scope included renovation of a large production kitchen and a remote full-service bake shop, to which we added a third finishing kitchen on the penthouse level and catering pantries near all conference rooms.

Design

New York Academies of Science

The Academies sold its historic building to move into the World Trade Center 7, the first building to replace the fallen towers. The finishing kitchen was to support New York Academies events and be used by outside organizations as well, with the idea that the space could be rented as an income generator for the organization. The Academies asked HOPKINS to perform a City-wide RFP search for the ideal caterer. The two-month process involved multiple site visits, tastings and interviews and resulted in finding a fulltime operator, rather than a part time caterer. The chosen operator brought the advantage of being able to market the venue to outside groups as well.