Presented by: Stu Orefice, Princeton University Tom Rowe & Arturo Herscovici, Michael Graves & Associates

1. The Transformation of Wilcox/Wu Dining Hall Presented by: Stu Orefice, Princeton University Tom Rowe & Arturo Herscovici, Michael Graves & Associates H. David Porter, FCSI, Porter Khouw Consulting, Inc. Albin Khouw, Porter Khouw Consulting, Inc. - March 15th, 2010 -

2. Your Hosts… • Stu Orefice, Princeton University • Past IFMA Silver Plate Winner • Long tenure in higher education foodservice industry • Tom Rowe, Michael Graves & Associates • Principal and Studio Head –Principal-in-charge of Wilcox Wu project • More than 25 years of architecture and interiors experience • Arturo Herscovici, Michael Graves & Associates • Senior Designer at MGA • Professional Chef trained at the French Culinary Institute • More than 25 years of architecture and interiors experience • H. David Porter, FCSI, & Albin Khouw Porter Khouw Consulting, Inc. • Both David & Albin have more than 25 years of foodservice industry experience • Experience through North America • Exceptional track record

3. Project Overview • Design Team: Michael Graves Design with PKCI • New combined servery for Butler & Wilson Colleges • Dining room improvements & new kitchen • Relocation of dishroom • New entry on Goheen Walk giving Wilcox Hall a new look while providing new stairs & passenger elevator (barrier-free access to all floors) • Upgrade to fire alarm/suppression system • Project phases delivered in Fall 2007, 2008 & 2009 • 46,200 gross square footage • Princeton University Design Standards • Average dinner count prior to renovation 750 • Average dinner count after renovation 1,000

4. To redesign the Wilcox & Wu Dining Center to better facilitate community building and provide convenient and comfortable foodservice space where residents and others can gather. Community-bonding experience supports the academic mission of the University. To redesign the kitchen, servery and warewashing area to improve efficiencies, customer throughput and flexibility. Combining the two serveries into a single entity was the primary objective of this project. To design the new servery so that it can operate as an all-you-care-to-eat residential dining venue with the flexibility to modulate service areas and options for summer conferences and during non-academic periods. The renovated Wilcox & Wu Dining Center offers Princeton University the opportunity to boost meal plan revenue opportunities, improve customer satisfaction and throughput and assist the University in enhancing its overall image with prospective and existing students and their families. Project Goals

5. Infrastructure limitations (low ceiling heights, building footprints) MEP upgrades Electrical vault below kitchen Relocation of service elevator MGA Challenges

6. Location of the dishroom to ensure maximum functionality (major traffic congestion, noise transfer & leaks into the basement) Location of the dish drop Product flow in kitchen Disjointed servery layout Carefully locating cooking line equipment requiring floor troughs and drains as there were areas below this level that could not be penetrated Securing the servery after hours Dining Operation Challenges

7. Continuous Dining – Monday through Sunday (breakfast/lunch/dinner) An array of serving stations including a multi-purpose euro station featuring exhibition-style cooking, cold deli station, self-serve Italian food station, grill, gourmet soup and salad bar, dessert area Smooth flowing, integrated design with no boundaries between serving and dining Variety of seating options Equipment fitted with castors for ease of cleaning and moving Wilcox Wu Market-Style Dining

8. Servery has accessible interior access & staff work area Support area includes main production kitchen equipped with walk-in refrigeration, preparation, holding space and dish wash area Durable solid-top serving counters with wood veneers on customer side & stainless steel on operator side Checker stations positioned near entrance(s) to Wilcox & Wu Dining Center Market-Style Dining Cont’d…

9. Key to success: Client involvement Detailed interfacing with MGA relating to CAD work/deliverables Continuous communication between MGA, PKCI, Director of Dining Services, Manager, Chef and entire project team Planning meetings to discuss menu profiles, production styles, trash handling, storage requirements, etc Erecting a full-size counter mock-up to test critical dimensions Site visit to Caddy factory to observe test conveyor system in action prior to releasing shop drawings for fabrication Communication & Team Liaison

10. Before

11. “It's the same sort of thing on each side (of the Butler/Wilson kitchen),they're both basically empty — and equally empty."

12. After

14. ????? Phasing Aspects

15. Compliance with Princeton University’s Design Standards Manual Location of outlets Floor drains Power requirements Make/model of equipment Attention to Detail

16. Melink Variable Fan Drive Motors Water-Saving Dish Machine Fluorescent Fixtures Electric Eye Operated Hand Sinks Energy Efficient Equipment

17. The Intelli-Hood® System Temperature Sensor Electronic Motor Starter Air Purge Units (2) I/O Processor Optic Sensors (2) Keypad MELINK

18. Improve overall hood efficiency by up to 50% • Fan energy savings: 20% speed reduction = 50% savings • Conditioned air savings: $1 to $3 / CFM / Year • Payback: 1 to 3 years • Reduces noise level • Does not exhaust as much conditioned air

19. Any Questions?