Since 2011, HOPKINS has been working on and off with Pritzker Prize winner Maki and Associates and FXFowle Architects to provide the United Nations with planning options. Maki’s design incorporates a dramatic setback with a green roof that contributes to the ambiance of the dining room with its stunning views of Manhattan and a roof garden. The Consolidation Building is to achieve LEED Gold certification.
The National Museum of African American History & Culture, the latest addition to the Smithsonian Institution. Philip Freelon and David Adjaye, winners of the international competition to design this new museum on the National Mall, have ensured that first-rate dining can be part of the visitor’s experience within their eye-catching edifice.
Because poor diet and obesity are causal factors for various forms of cancer and many other diseases, when the National Cancer Institute, was given an opportunity to plan its first in-house cafeteria, they took the project very seriously. HOPKINS was brought in to perform an extensive planning effort. NCI wanted to provide an environment in which visitors and staff could make optimal food choices, model behaviors that reduce risk for cancer and other diseases, and increase wellness. The healthy choice was to be the easy choice.
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.