Today @ Colorado State has been replaced by SOURCE. This site exists as an archive of Today @ Colorado State stories between January 1, 2009 and September 8, 2014.
April 25, 2011
Braiden Dining Center has received the highest honor in Foodservice Equipment & Supplies magazine's Facility Design Project of the Year competition. Braiden was selected from among the university, restaurant, and hotel facilities featured in FE&S' monthly Facility Design Project section.
Deon Lategan, director of Dining Services, will accept the award on behalf of CSU Residential Dining Services at the Industry Awards Reception in May. The reception honors the best facility designs and top achievers in the food industry. Determined by an expert panel of foodservice consultants, winning entries are selected based on overall efficiency, contributions to operational goals at large, and the creativity demonstrated in addressing design solutions and unique project objectives.
The Braiden project’s goal, as recognized and rewarded by contest judges, was to maintain the integrity and charm of a 40-year old building while updating the space in an industrial-themed, sustainable fashion as exemplified by green initiatives and purposeful decor.
Braiden Dining Center pays homage to CSU and Fort Collins at large by honoring the ‘Town and Gown’ tradition with murals that depict a culturally rich Old Town environment.
Braiden Dining Center remains true to CSU’s sustainable philosophy. Green initiatives can be found throughout the entire building. The dining center is run on 100 percent green power, a pulper reduces water usage and also reduces the waste stream by upwards of 70 percent, trayless dining reduces plate waste by more than 50 percent, and the to-go program features a choice between reusable or compostable carry out containers.
Many materials with a high recycle content were used in Braiden’s remodel, including countertops featuring bits of recycled glass, carpet made from recycled bottles, and surface- finishing products that contain sunflower hulls and wheat straw.
Braiden Dining Center merges form and function by offering a customer-friendly atmosphere where globally- minded students can enjoy chef-created, world cuisine in a vibrant, whimsical, and environmentally responsible space. Custom-designed venues create an interactive experience for the customer who can watch as food is prepared and finished.
Braiden’s venues include The Filling Station, which features specialty items such as Middle Eastern street fare, Big Burritos, Flatbread Sandwiches and Italian and Asian cuisine. The Deli offers made-to-order sandwiches and toasted subs. The Grill features made-to-order omelets and fried eggs at breakfast. During lunch and dinner, guests can enjoy a variety of fresh-from-the-grill favorites such as hamburgers, veggie burgers, sweet potato fries and Stuffed Three Cheese Sandwiches. B’s Bistro features a variety of carved meats, comfort food entrees and accompanying side dishes at breakfast, lunch and dinner.
Vegan and vegetarian options are served at each of the venues. Braiden also features a cereal bar, an extensive fruit and salad bar and a gluten-free refrigerator.
Foodservice Equipment & Supplies magazine's October 2010 issue features an in-depth look at this unique project as well as photography by Paul Brokering.
Contact: Tosha Jupiter