Roles:

Concept design and development; programming & planning; client presentations; S&C, landscape, MEP & kitchen consultant coordination; construction documentation.

Overview:

Seven complete food venues (ranging from 125 - 1250 seats) meant to continually serve roughly 5000 employees.  As a part of the main Bay View campus, these spaces are designed to augment other amenities and provide a varied and enticing experience daily.
 
Precepts:

1. Highlight as primary campus destinations that support the connection of interior and exterior spaces.
2. Provide stable platforms for high-end culinary concepts that are flexible enough to allow adaptation over time.  
2. Encourage a sense of movement and community by providing places for team building and alternate modes of work.