Set to open in fall 2017, breaking ground for Oakland University’s new state-of-the-art dining facility has created quite a buzz on campus. Located in Rochester, Michigan – Bakergroup’s home state – the much anticipated project is expected to ‘wow’ OU’s community and raise the bar for collegiate hospitality programs in the upper Midwest. Stay tuned…
As students return to WMU in the Fall, WMU’s newest dining facility will greet them with nine destination Micro-Restaurants (Bakergroup’s award-winning concept) in this dazzling new social, dining and retail operation! This new campus destination is surrounded by trees and overlooking a pond. It promises to be a magnet for on-campus and off-campus foodies! The…
This multi-purpose dining facility provides retail dining options to students, breakfast through dinner. Different areas of the building can be closed off to accommodate private events, and the upper level provides student meeting spaces, private dining rooms, and other collaborative spaces. High ceilings, abundant natural light, and modern finishes create an ambiance of grandeur while…
Bakergroup is very proud to have supported this project with foodservice planning and design and interior design. Congratulations, Mizzou!
Western Michigan University’s new Valley Dining Center is currently under construction, but you don’t have to wait until next fall to see what it will look like. Check it out here.
Congratulations to University of Michigan for bringing home TWO Loyal E. Horton GRAND PRIZES from NACUFS. They won in in the residential dining category with South Quad Dining, and in the retail category with the Fireside Cafe in Pierpont Commons. This may be the first time one school has won both categories in the same…
Congratulations to University of Alabama and to CMH Architects for their Project of Distinction award from the Education Design Showcase for the Fresh Food Company dining facility which opened last fall. Bakergroup is very proud to have led the foodservice design for this project. FULL ARTICLE
University of Alabama’s new Fresh Food Company is a new freestanding building, replacing a smaller operation of the same name. Increased student enrollment and overcrowding of the previous location created an opportunity to design a brand new, fun dining destination. The new construction project allowed for the planning of a dining center that is relevant…
http://fesmag.com/departments/facility-design-project-of-the-month/12736-south-quad-renovation-at-the-university-of-michigan-in-ann-arbor,-mich
Beatrix may have won 2015 Project of the Year, but Bakergroup is pleased to share that our design for IU Bloomingtn’s Restaurants at Woodland was one of only 3 other projects – and the only higher ed project – to receive honorable mention. Full Article
