Despite the nearby presence of the American Museum of Natural History, with its large and popular cafeteria, NYHS asked HOPKINS to explore the feasibility of an in-house restaurant of its own as part of a renovation project. The restaurant was to be designed as a modern version of an automat, both to serve staff and to enhance the visitor experience. In addition to the design, HOPKINS conducted a study to help assess whether such a restaurant could break even.
During the design of a new laboratory building, the client questioned the need for in-house foodservice. To answer this question, HOPKINS was asked to perform a campus foodservice study. The report identified all locations of foodservice and made a recommendation regarding including another café in the new HOK designed lab building.
At the request of the Washington, D.C., health department, HOPKINS performed a thorough survey of the condition of the Bank’s foodservice equipment and identified possible health code violations. The extensive study was completed within a week and was received equally well by the Bank and the city’s health department.