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Reflecting a commitment to providing their employees with the best possible work environment, this global industry leader intends to create a new high quality business dining experience across all of their US sites. The renovated facilities will enhance the employee experience through excellence in design, technology and operation. Specific project goals include increased employee participation and diversity in food offerings with a focus on wellness, innovation and sustainability.

In response to an aggressive project schedule, the Granum A/I team has structured a fast-paced, iterative and highly collaborative design process, blending design approaches derived from our hospitality and corporate experience. Each project site features unique opportunities and constraints and requires a custom design solution. Common to each solution are clean contemporary geometries, organic forms and warm, natural materials.

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Business Dining Transformation

  • Project Data
  • Client: N/A
  • Food Service Operator: Sodexo
  • Project Size: 2,000 – 20,000 sf
  • Location: 13 project sites throughout the Mid-Atlantic, Southeast and Southwest
  • Status: phased occupancy 2012-2014
  • Project Team
  • Patrick McGranaghan, Mark Duckett, Jennifer Nye, Jessica Yoon, Rae Munroe, Ryan Meillier, Katherine English
  • Consulting Partners
  • Cini-Little (food service), Bruce Brooks & Associates (mep), Grenald Waldron Associates (lighting), A.W. Lookup (structural)