One of Bakergroup’s latest projects, Sparty’s Market, opened in time to welcome thousands of Michigan State Spartans back to campus for the new academic year. This popular and trendy new ‘hot spot’ on campus features a grocery store, Starbucks®, apparel store, and administrative offices. One of the Market’s primary goals is to provide fresh and
Author Archives: Casey Szcesniak
Foodservice hospitality operators understand there are several important factors that play a key role in brand development and the creation of a devoted customer base. The more obvious factors include consistent quality food, dependable service, and a perceived value for the dollar. One influencer that is not as obvious is the restaurant ambiance. According to
During the 2017 NACUFS Conference in Nashville, Bakergroup’s President Jim Sukenik, Vice President Mona Milius, and Operations Principals Carol Petersen and Nona Golledge enjoyed connecting with current and potential clients at the Showcase, during our presentation, and at our Friday night annual dinner. Thank you, to our valued clients, for your business and collaborative partnerships.
The University of Colorado Boulder has received many accolades for their newest innovative dining center and community commons, Williams Village. This state-of-the-art facility is featured as the Project of the Month in the July issue of Foodservice Equipment & Supplies magazine. Williams Village was designed to contribute to CU’s student success by incorporating collaboration, social,
The University of Colorado Boulder’s Village Center Dining and Community Commons is featured as the Food Service Operation of the Month in Foodservice Director’s e-news. To learn more about Bakergroup’s latest innovative project click here.
Bakergroup is proud to announce that the Colorado School of Mines’ Elm Street Residence and Dining Hall in Golden, Colorado was awarded LEED Gold for new construction. The design capitalizes on abundant natural light and 2-story ceilings in the main dining area, though students may still find more intimate seating in booths and nooks that
The NAFEM Show in Orlando proved to be a worthwhile event for Bakergroup. Our team listened to industry experts, learned about current and future trends, and shared ideas with our clients. Here are our Top 10 “What’s Cool” from the 2017 Show: 1. Piper® Cold Wells This salad bar design provides a stunning, curved display
One of Bakergroup’s newest healthcare projects, Sparrow Hospital in Lansing, Michigan, has received rave reviews since its opening on September 1st. This newly renovated 24,000 square foot retail dining space features a Chef’s station, grill, Woodstone pizza oven, and an allergen-free venue. To learn more about how Sparrow Hospital raised the bar for healthcare dining
Along with the students in the video, Bakergroup is excited about the University of Colorado Boulder’s Village Dining Center and Community Commons opening next month. Click HERE to enjoy this peek inside the new facility!
On November 10th, Oklahoma State University hosted a ribbon cutting ceremony for their newly constructed dining facility, North Dining. This 22,035 square foot, leading-edge facility features healthier options and local ingredients in its seven Micro-Restaurants™. North Dining is one of the first higher education dining programs to eliminate fried foods from the menu. This fryer-free
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