Project
Cellar Market & Food Service Facility
Year Built 2010, 2019
Architect BAR Architects, HPC Architecture
General Contractor Blach Construction, MAI Construction
Project overview
The University’s largest dining center was transformed into an expansive and modern food service facility. Brodie led a fast-tracked design and permitting process in preparation for all demolition, reconstruction, equipment installation, and furnishing fit-out to be completed in a tight three-month time frame. Highlights included the use of three-dimensional building information modeling.
Additionally, in an effort to promote a healthier student lifestyle, the client sought to revamp their student grocery center. Working to ensure the remodel was executed in a tight three-month time frame, Brodie ensured that everything from the health department code adherence to the completion of the physical build were managed and delivered promptly.
