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Wishard challenged the design team to create a dynamic new dining room, a food court offering a diversity of selections, and a completely reworked food preparation area. The greatest challenge, however, was to design the new facilities in space already in use as the dining room, serving line, and food preparation area and maintain these areas in operation throughout construction. An eight-phase plan was developed that allowed these important functions of the hospital to operate in a clean and efficient manner without significant interruption.
Many other challenges were creatively addressed in the design of this project. This area is at the intersection of three old wings of the hospital. Multiple columns, expansion joints, and low floor-to-floor heights all presented challenging opportunities. |
