Porter Consulting Foodservice Planning & Design

Kutztown University

In Fall 2012,  PKC was retained by Ewing Cole Architects and KU to assist in the development of a campus-wide master plan. Our scope of work included providing recommendations for the significant enhancement of dining services on campus and an overall evaluation and assessment of the campus dining services and operations.

It’s important to note that as part of the process, our team studied the University’s strategic master plan and grand vision and considered how the planned changes to the campus and the University’s initiatives would impact the foodservice operations. An important goal of the University was to create a best-in-class residential and retail dining program that would provide socially rich destinations on campus where students can gather. 

Our team kept these goals in mind as it created recommendations for the implementation of an Anytime Dining Program which provides meal plan holders with unlimited access to upgraded foodservice facilities, 24 hours a day seven days per week. Additionally, our team recommended the elimination of meal periods, meal plan equivalencies and restrictions on the number of meals that may be eaten each day. We also provided recommendations that included a new, more flexible meal plan program that eliminated unused meals, direction regarding the renovation of South Dining Hall and Cub Café in order to create two Anytime Dining operations and recommendations for concepts in the Academic forum to create a true retail dining operation on campus. Our recommendations provided KU with a strategic plan for a more contemporary and customer preference-based dining program that also supports the University’s mission and strategic plan well into the future.

In April 2013, Kutztown University retained the services of SHW Group (SHW) and Crabtree, Rohrbaugh and Associates (CRA) to prepare a Food Service Facilities master plan. This effort was in direct response to the foodservice operations master plan that was developed by PKC. Our team also participated in this Food Service Facilities master plan and provided input regarding physical venue layout, configuration and phasing.

The specific goals of the master plan were to; coordinate upgrades and renovations to support the operational master plan, recognize life cycle and maintenance upgrades required in the South Dining Hall, prepare conceptual plans for venue modification in each facility, prepare conceptual food service venue layouts, prepare a phasing plan and schedule for implementation of proposed renovations, and prepare an estimate of project costs.

In addition to conducting a series of Steering Committee Meetings to discuss and coordinate the desired outcomes, the design team conducted approximately 500 face-to-face interviews with students to gather critical input. The design team also collected available existing as-built drawings for all facilities and previous studies prepared for the South Dining Hall that outlined life cycle and maintenance upgrades that are required.

Because of the sensitivity of student dining, semester breaks and the complex utility coordination, our team worked closely with the University’s facilities group as well as members of the Steering Committee to define an approach that works for all parties. The plan as presented will allow all renovations to be complete within four phases and ready for full operation at the start of the fall 2016 semester.

Projects & References

Brigham Young University Idaho
College of Saint Benedict
Concordia College
Ferris State University
Johns Hopkins Health Systems
Montcalm Community College
St. Bonaventure University
San Jose State University
SUNY Cortland
University of Colorado Boulder
University of Richmond
University of New Hampshire
Wellesley College

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