Bristol Sports Center LOCATION Bristol, Connecticut SIZE 36,600 square feet
The corporate dining facility at Bristol Sports Center is located in the center of a sprawling single-story building and was designed to provide employees with a getaway from their company office environment. This dining service facility occupies approximately 36,600 SF. in their 390,000 SF. North Campus and was designed to replace three limited dining service operations.
It was Bristol Sports Center's desire to have a 24-hour corporate dining service and facility, which would provide the 1,400 employees at this site with a corporate dining meeting place where they might cross paths with colleagues whom they might not typically see during the course of the day.
The CHK Architects design team developed the design of the dining servery and commercial kitchen around dining menu selections which were provided by the Food Service Operator, Flik. We worked closely with the Flik manager to design the corporate dining facility in such a way as to optimize dining services and utilization of staff throughout the day and to limit their company staff, but not the dining options, during off-hours.
The corporate dining facility at Bristol Sports Center is located in the center of a sprawling single-story building and was designed to provide employees with a getaway from their company office environment. This dining service facility occupies approximately 36,600 SF. in their 390,000 SF. North Campus and was designed to replace three limited dining service operations.
It was Bristol Sports Center's desire to have a 24-hour corporate dining service and facility, which would provide the 1,400 employees at this site with a corporate dining meeting place where they might cross paths with colleagues whom they might not typically see during the course of the day.
The CHK Architects design team developed the design of the dining servery and commercial kitchen around dining menu selections which were provided by the Food Service Operator, Flik. We worked closely with the Flik manager to design the corporate dining facility in such a way as to optimize dining services and utilization of staff throughout the day and to limit their company staff, but not the dining options, during off-hours.