A broad and deep knowledge base is tapped for each HOPKINS’ design. HOPKINS’ designers know about every element of a successful foodservice facility, such as equipment design and engineering, waste management, and operations management. From time to time, clients ask HOPKINS to apply this expertise to studies and other non-design services. For example, we apply our analytical skills to population surveys, benchmark surveys, engineering studies, equipment surveys and evaluations, and energy studies.
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.
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.
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.