Estimated Project Dates

Summer 2017

Project Cost

$11,000,000

Background

When originally constructed in 1968, the John Green Food Service building on Gregory Street provided all baked goods for all campus dining venues. By the early 2000’s, the bakery equipment was beginning to fail and the baking operation was moved to Feeney Dining Center in the South Campus Residence Hall Complex. With the decommissioning of that complex in 2012, some of the bakery functions were moved to the Watterson Commons dining center and operated in an off-shift operation. This project is planned to consolidate all baking functions and food preparation services at Watterson to increase operational synergy and efficiencies.

Project Scope

A planning effort was completed in 2011 to determine the bakery and food preparation functions. This included a ‘cook/chill’ operation for processing product for the dining halls. Between these two operations a program of 12,000 gross square feet has been developed. It is planned for the expansion to Watterson Commons be on the east, along Fell Avenue. A two story addition will satisfy these functions. A modest amount of work will be performed in the existing building. This includes improvements to the loading dock staging areas and relocation of cold and dry storage of ingredients. A ‘cold prep’ room will also be created on the lower level of the existing building.

Architect/Engineer

Cordogan Clark & Associates, Inc.

Consultant

Ricca Design

Contractors

Poettker Construction Co. Inc.

Dries Brothers Plumbing Co.

Mid-Illinois Mechanical Inc.

Pipco Companies Inc.

Automatic Fire Sprinkler LLC