Bigger isn’t always better—which was definitely the case with regard to kitchen equipment at Flo Mo Dining. What used to be a space obstructed by seemingly large walls of bulky foodservice equipment is now a light, open and airy eatery with offerings as fresh as the new look of the hall.

 

Considerably the most dramatic piece of the transformation is the exposed kitchen, now housing state-of-the-art, energy efficient equipment, which helps to maximize the kitchens functionality. A self-serve salad bar, hearth oven, exhibition grill, Evo Grill, and Montague Cooking Suite all uniquely add to the functionality and customization available throughout the dining hall. The dining hall also features kosher, vegetarian, vegan and organic food selections in an effort to suit everyone’s dietary needs. 

 

PUBLICATIONS
Foodservice Equipment and Supplies Magazine, Facilities Design Project of the MonthApril 1, 2015
 

Stanford University

Florence Moore Dining Hall | Stanford, CA

COST
$5M
 
COMPLETION DATE
Summer 2013
 
SIZE
13,576 SF
 
376 Seats
(+200 Seats Outside)
 
7 Dining Rooms
 
473 Residential Students
 
ARCHITECT
DES Architects + Engineers
Redwood City, CA
 
MISC
Serves 475 Meals/Service Period
 
Up to 900 Meals/Summer Conference Periods
 
Exhibition Cooking
 
MISC
FE&S Magazine Facilities Design Project of the Month
April, 2015