Montana State University in Bozeman has overseen major dining upgrades recently, and it has learned along the way. Its latest design, Rendezvous Dining Pavilion—an eight-station food hall that opened in fall 2018—was informed by the renovation of its Miller Dining Commons four years prior. “Miller has a full Mongolian grill and a smaller wok station,” says Mike Kosevich, associate director, culinary services. “When we were trying to plan for Rendezvous … we knew we didn’t want to do another Mongolian grill, but we wanted to expand our wok offering.” The result was XO, a 600-sq.-ft. station designed in a circular shape to evoke a Japanese lantern. “It’s very functional, too: You’ve got all the cooking equipment in the center and the food is placed outward in a fan [shape],” says Jill Flores, the dining halls’ executive chef. The shape also creates a semicircular flow for diners. “You can either walk the whole thing to check it out, or you can step in the line at three different places in the fan to get what you need,” Kosevich says.
SOURCES: Wok cookers Town; Induction woks CookTek/Middleby; Gas fryers Frymaster/ Welbilt; Rice cookers RiceMaster/Town; Hood CaptiveAire; Food shields English Mfg.; Hot wells Wells/Middleby; Holding cabinets Alto-Shaam; Refrigerators and freezers True; Ladles and spatulas The Wok Shop