As a result of the Bakergroup, students, parents, guests, and staff have been absolutely thrilled with the residential dining center. During the design process, Bakergroup listened and actively sought input, while bringing new ideas to the table for consideration. We truly felt a partnership with Bakergroup during the project due to the personal attention provided by the professional staff. Bakergroup recognized the many complexities in delivering a quality product, with the ultimate goal of student satisfaction. Even after years of operation, we continue to consistently receive high praise from students about the dining operation. Students appreciate the non-institutional feel of the dining area while students and staff enjoy the professional production operations, both a result of the Bakergroup's involvement in the project.
Michael Hager Asst Vice President for Student Affairs
Executive Director of Residence
UNIVERSITY OF NORTHERN IOWA
I have had the good fortune to work with The Baker Group on two separate occasions. In the fall of 2008 we met with Mona Milius and Jim Sukenik to map out a comprehensive food service survey on the Indiana University Purdue University Indianapolis campus. As with most university projects, this was fast tracked and Baker quickly rose to the challenge. Not only did we receive a detailed and very informative report from that survey – excellent data and suggestions for improvement - Baker just finished a second follow-up survey that provided additional information which will be useful as food service expansions are contemplated. I would not hesitate to recommend The Baker Group for their experience, industry knowledge and professionalism in everything they do.
Maggie Miller Contract Administrator
IUPUI Auxiliary Services
Our food court project posed a number of challenges for us...limited space, high volume, and a need to expand the service space and seating area within the existing footprint. The Baker Group helped us navigate these challenges and achieve our project goals. Mona and Jim were excellent to work with, listening carefully to our input and building on that to help us reach optimal solutions.
Randy Lait, Director of Dining Services
North Carolina State University
Ball State Dining has worked with The Baker Group on two projects, a renovation of our Student Center Food Court and the conversion of a bookstore coffee shop to a Jamba Juice smoothie operation. In both cases the projects went well and proved to be inspiring garnering “wow” comments from our campus community customers. One major advantage with the Baker Group professionals is their ability to shape the project in a way that pushes the design envelope with the project architects who often don’t have food service experience.
Jon Lewis, Director of University Dining
Ball State University