Latest from BakerGroup

April 18, 2013

Western Michigan University's Bistro 3 Recognized by Foodservice Director Magazine for Being a "Great Space"

April 5, 2013

University Dining at NC State Wins City of Raleigh Environmental Award

August 22, 2012

WESTERN MICHIGAN UNIVERSITY'S AWARD-WINNING BISTRO 3 - AMERICAN UNIVERSITY INTERIOR DESIGNERS (AUID) NATIONAL COMPETITION

PLANNING TEAM:

BAKERGROUP: Foodservice Restaurant & Dining Design

INTERIOR DESIGNER: Eleonora Philopoulos, AUID, WMU

ARCHITECTURE ONE: Architectural

COMPREHENSIVE ENGINEERING: Engineering

August 2, 2012

NORTH CAROLINA STATE UNIVERSITY'S "THE ATRIUM" WINS THE GOLD LEVEL AWARD IN NACUFS' LOYAL E. HORTON AWARDS FOR BEST NEW MULTI-UNIT RETAIL OPERATION AT A LARGE UNIVERSITY

August 2, 2012

CONGRATULATIONS TO MONA MILIUS ON HER RECENT DARYL VAN HOOK AWARD FROM NACUFS. WITH THIS RECOGNITION, THERE IS ONLY ONE NACUFS AWARD LEFT FOR MONA TO WIN - AND SHE WON'T BE ELIGIBLE FOR IT UNTIL SHE RETIRES. LET'S HOPE IT'S A LONG TIME BEFORE SHE GETS THAT ONE!

April 12, 2012

UNIVERSITY OF NORTHERN COLORADO WINS NACUFS' C-STORE AWARD FOR "NEW STORE DESIGN INNOVATION"

January 11, 2012

$20 Million Later, State Reopens Dining Hall

January 11, 2012

Indiana University Dining Hall Reopens After $1 Million Renovation

July 28, 2011

WE HAVE A WINNER!

Congratulations to Todd Guyer (bottom photo), food production manager at Hope College! He was the winner of the Bakergroup drawing for three days of complimentary consulting services, held at the NACUFS National Conference. Janet Paul Rice, NACUFS President, drew the winning name while Bakergroup President, Jim Sukenik, held the can (top photo).

July 11, 2011

University of Colorado Boulder's Center for Community Wins FoodManagement's Best of Show / Best New Facility

The University of Colorado-Boulder’s new Center for Community dining hall (C4C) employs a sophisticated use of space and design to create highly individualized dining environments and ambiences keyed to specific international food themes and station concepts. The menu development and culinary execution for these stations is also highly customized, yet efficient, in part due to well thought out central prep, production and logistics strategies.

July 5, 2011

WMU's New Dining Hall Moonlights as a Retail Outlet