State University Piedmont North Dining Hall|
Richard Wittschiebe Hand Architects
15 Simpson Street, Atlanta, GA 30002
Location: Atlanta, Georgia
Date Bid: Mar 2011 Construction Period: Apr 2011 to Aug
Total Square Feet: 12,300 Site: 3.82 acres.
Number of Buildings: One.
Building Size: First floor, 12,300; total, 12,300 square feet.
Building Height: First floor, 24’; total, 24’.
Basic Construction Type: Type IB, Sprinklered/Addition.
Foundation: Cast-in-place, slab-on-grade.
Exterior Walls: Metal panel, cement siding. Roof:
Membrane. Floors: Concrete. Interior Walls: Metal stud
Structural Engineer: Bryntesen Structural Engineers - 3045 N.
Federal Highway, Fort Lauderdale, FL 33306
General Contractor & Cost Estimator: JWR Construction Services,
Inc. - 1311 West Newport Center Drive, #C, Deerfield Beach, FL 33442
Mechanical & Electrical Engineer: Kamm Consulting, Inc. - 1407 W.
Newport Center Drive, Deerfield Beach, FL 33442
Landscape Architect: Architectural Alliance, Inc. - 612 S.W. 4th
Avenue, Fort Lauderdale, FL 33315
The Piedmont North Dining Hall is a new addition to a student housing
complex at Georgia State University. The housing complex has been
developed from two former hotels in downtown Atlanta, Georgia. The
existing dining hall in one of the hotels was determined to be too small
for the expanding housing complex, so the new dining hall addition, with
seating for 325, was constructed. The dining facility is sited along the
busy Piedmont Avenue corridor, partly nested under the existing
building, with the new commercial kitchen located in a portion of the
renovated hotel. The building facade presents a vibrant and inviting
face to the city conveying an active urban face using form, color and
transparency to convey the social character of the building’s interior
The Georgia State University had three main goals for their new student
dining hall: a dynamic and attractive environment, a space with a bright
and airy feel, and an environmentally responsible, low maintenance,
highly durable environment. Food service has become an important factor
in attracting and maintaining students on campus, so appealing and
interesting aesthetics were a key component.
To meet the first design goal, the “scramble serve” system of food
presentation was adopted. Themed food station islands were dispersed
about the rectangular box of the main dining hall. Patrons flow between
and around the stations, adding activity to the room and lessening the
chance of long lines developing. Each food station was customized and
individualized with unique materials and signage to aid in the “concept
branding” within the dining hall. The colors and materials were selected
to be fresh and appealing. Building a screen wall with punched openings
shot through with bamboo resin glass elevated the utilitarian dish
drop-off area to a design feature in the room. Decorative lighting and
large mottled tiles behind the Mongolian grille provide a dramatic focus
upon entering the space. A variety of seating options are available –
4-top tables, 2-top tables, and counter seating at the Food Islands and
in front of the perimeter windows.
To meet the second goal, it was important that the dining hall have
plenty of natural daylight. The new addition is attached to the existing
hotel on its south and east sides. These sides of the dining hall have
lower ceilings, due to the limits of the existing structure, but they
provide opportunity to have seating areas that are more intimate and
cozy. On the north and west sides of the hall, large expanses of
storefront were used to provide light and views. A portion of the roof
over the main seating area was raised to provide clerestory windows. The
roof structure was sloped to give additional formal expression to the
exterior. High and low ceilings articulate zones of activity, with the
higher area providing opportunity for sound to dissipate in the
acoustical metal deck. Walls are painted in shades of white with
splashes of color defining beverage zones, condiment zones, and other
food service areas. Stainless steel gleams at the service islands to
provide the user with a clean, bright and modern aesthetic.
To meet the third goal of a sustainable, durable, low maintenance
facility, the owner and the design team considered multiple factors for
each material. Local source materials were important to meet
sustainability requirements. Compatibility with other campus dining
facilities was important for the operations and maintenance. Yet an
upscale appearance was important for student appeal. With these elements
in mind the team utilized polished concrete flooring in areas of high
traffic, softer carpet tiles to define seating areas, and tile flooring
in wet areas to be hose cleaned. Decorative large format porcelain tiles
or polished stainless steel provide highly scrubable areas behind food
displays. Exposed painted steel structure, glass tile accents, quartz
countertops as well as patterned translucent panels contribute to a
vital and vibrant space.
Metal Panels: Petersen Aluminum Cement Panels: James Hardie
Gypsum: USG Roofing: GAF Flooring: Stonhard,
Entrances & Storefronts: United States Aluminum
Lighting: Ledality, Prima, Edison Price, Daybrite, Morlite, Kramer