Bakergroup is pleased to see our clients – Western Michigan University, University of Michigan and Michigan State University featured in a Detroit Press article about the myriad of food options and mood-based dining spaces available to today’s college students. Over the past five years, the Bakergroup inspired and designed Micro-Restaurant concept has been a popular…
Bakergroup was pleased to join the WMU administrators and Dining Service’s team on September 1st for the ribbon cutting ceremony of the newly constructed Valley Dining Center. This $36 million, 61,000-square-foot facility, seats over 1,000 and features nine Mirco-restaurants developed and inspired by Bakergroup who partnered with SGJJR Architects. Bakergroups’ Principals, Jim & Mona, were…
Stepping on campus this Fall, students will immediately notice one of their classic dining staples has undergone a significant change. An extensive summer renovation revived Calvin’s Commons dining facility and Bakergroup has your first sneak peak of the new design. Phase 1 included a partial renovation of the Commons dining room along with the addition…
http://www.archdaily.com/794024/the-20-most-inspirational-non-architecture-ted-talks-for-architects
On Friday, July 22, a new supply store and campus drive-thru Starbucks opened to the University of Alabama and Tuscaloosa communities. The two-story, 26,000-square-foot space features a University of Supply Store, or Supe Store, with UA merchandise, textbooks, souvenirs, and convenience snacks and drinks. The new Starbucks is the second location on the UA campus…
NACUFS president, Amy Beckstrom was joined by NACUFS directors and directors-elect for their inaugural orientation last week in East Lansing, MI. Bakergroup is delighted to have had the opportunity to work with Amy on several dining projects at the University of Colorado Boulder, where she serves as the executive director of dining services. Our most…
The Bakergroup dinner at the Playground restaurant during the NACUFS Conference in Anaheim was a huge hit with the ‘foodies’ in attendance. The only thing better than the 13-course dinner was the company. What a great opportunity to network, relax, and experience west coast cuisine! Take a peek at the menu and photos of the…
Nearly complete and set to open the beginning of the 2016 school year, Oklahoma State University’s newest dining experience will peak your interest at every culinary stop. The design team and school worked together to create 6 distinct restaurant concepts within the newly constructed window-filled facility. Each micro-restaurant features unique menu offerings paired with diverse…
During the 2016 NACUFS National Showcase, Bakergroup principals enjoyed connecting with past, current, and potential clients. The two-day show provided a great opportunity for industry and institutional members to exchange ideas and discuss current and future trends in collegiate dining and in the foodservice industry in general. Pictured is Ken Fields, Director of Dining Services…
Bakergroup was pleased to introduce their newest principals, Carol Petersen and Nona Golledge, at the NACUFS National Conference in Anaheim, July 13 – 16. Carol and Nona are well-known and respected in the collegiate segment of the food service industry and bring additional years of operational expertise to the firm. Welcome to the Bakergroup team,…
