During the planning process, careful consideration was given to the facility’s location in relation to campus, and nearby residence halls. The design includes spaces for dining, collaboration, and studying. The facility will provide 685 seats in a variety of seating areas and offer Micro-Restaurant style dining with seven to nine different restaurant concepts. Centralized prep kitchen and dish washing areas, along with other back-of-house spaces, will support the dining operations. Dining and kitchen spaces are located on the main level.
In addition to dining, the facility will house the administrative offices for Dining & Food Services and Housing & Residence Life. These office facilities will be on a second level, with a designated entrance along McKinley Ave. This project was designed in collaboration with Hanbury.
Wells Quadrangle is comprised of four buildings, including Memorial Hall and Goodbody Hall. The project involved repurposing both buildings from academic space to student housing. The University also wanted to determine the best location to accommodate a dining facility with an outdoor terrace. Originally, IU had targeted space in one of the other buildings in the quad, but a study led by CSO determined that an addition to Goodbody Hall would be the best solution to accommodate a 200-seat dining facility.
The design of the addition to Goodbody Hall required a solution that integrated seamlessly into the architectural character of Wells Quadrangle. The 1-story addition emerges from the base of the existing Goodbody Hall, and houses a dining area with open views toward the quad. A roof terrace above is accessed from both the exterior grade and the second level. This elevated terrace provides options for outdoor seating and a sweeping overlook to the quad.
The overall project required careful coordination to maximize usable space while accommodating updated MEP systems and the technology infrastructure demanded by today’s residence halls.
The renovation created accommodations for 174 students. The room configuration is comprised of a mix of 2-bedroom apartments, 2-bedrooms suites, single rooms, and double rooms. A variety of restroom configurations are available depending on the room type.
The new Cummins, Inc. Seymour Technical Center was designed as the Global Headquarters for High-Horsepower Design and Engineering. The 2-story office addition includes workspace and collaboration areas, a dining facility and social hub, new entrances, and a security and training pavilion for the engine plant. The building design is a bold expression of Cummins’ engineering prowess and its proud history of designing, manufacturing, and distributing the finest, most powerful engines in the world. The main entrances incorporate dramatically cantilevered steel canopies, which are reminiscent of Columbus, Indiana’s iconic red suspension bridge. The office building’s exterior was designed with an advanced engineered skin, incorporating an exterior daylighting and shading system. Each of the primary exterior façades has been purposefully designed to respond to its specific and unique solar orientation.
Cummins wanted to “bring the office into the plant, and the plant into the office.” Highly durable and raw industrial materials such as corrugated steel panels, polished concrete, and wood slats fastened to exposed metal studs were incorporated throughout the office environment. These same materials can be found on the plant floor, and therefore subtly reinforce the connection. The engine assembly and finishing process was carefully examined early in the design process with the goal of informing the final design. Elements of the manufacturing process are on display in the office area through the incorporation of design features such as the compound curves and finish found on powder-coated steel benches which mimic the sleek lines of the engines.
Highly flexible, ergonomic workspace solutions and state-of-the-art audiovisual collaboration systems allow the engineers to tailor how and where they work. A variety of flexible meeting rooms, focus booths, soft seating areas, and social hubs are available to accommodate the changing needs of their workforce and promote interaction, collaboration, and engineering innovation.
The Cummins Seymour Technical Center does more than provide much needed space for engineering staff – it uplifts their work force in beautiful spaces and is an inspiring reflection of Cummins’ proud tradition of world-class engineering.
Ball State University’s Education Living Learning Community will provide a new home for over 500 students. Located in the North Neighborhood Development of campus, the building is comprised of two residence towers, containing a community of 250 students per tower. Student rooms are mostly double configuration, with a mix of single and ADA compliant rooms per wing. Each floor contains approximately 27 rooms, including one Resident Assistant room. Bathroom facilities are arranged in four groups per typical floor, containing shared lavatory space and private toilet/shower compartments. Each residential floor of each tower has a dedicated lounge and kitchen space.
A central connector between each tower houses shared facilities such as laundry, group study, lounge, fitness center, mail, and administrative office spaces. Included in this two-story connector is a large multi-purpose room for the community, as well as designated Living-Learning maker spaces for Education. This connector acts as the main entry to the complex. This project was designed in collaboration with Hanbury.
Beginning with experienced chefs and food service teams, the goal was to bring enhanced experiences including better meals, better catering options, and expanding course options to include learning home living skills, meal and food prep, and world food cultures. To support that goal, IU needed a new facility for catering that included cooking, baking, refrigeration and freezer storage, dishwashing, assembly and prep areas, and a full working kitchen.
Attached to the working kitchen, a student learning space with 5 team learning stations creates a classroom for approximately 20 to 25 students for demonstrations and hands on learning – similar to that found in a culinary program or school. All students can observe the work in the classroom, which is also equipped with video capabilities for recording and distance learning.
The design implementation challenges included the constraints of the space in a 1952 six-story residential dormitory building. Special skill was required to include seven exhaust hoods and make-up air equipment in an existing limited first floor space, with dormitory spaces above. The geometry of the available areas, a raised concrete floor area in the middle of the proposed kitchen, and the limits of the structural grid required a unique approach for the plan and equipment layouts. Through collaboration by team members and University staff, the project succeeded in meeting the working needs of the catering staff, despite the limits.