The goals of the main dining room renovation for Rosemont Presbyterian Village (Rosemont, Pa.), as determined by the executive team with insight from a focus group of residents, were to provide an upscale dining experience through improved efficiency of service, worldly culinary options, flexibility in style of dining (buffet or restaurant), and enhanced comfort and lighting.

The existing space was characterized by a dated ceiling design which created an oppressively dark space. The distribution of the HVAC was also poor. As the main buffet station was at the only entrance into the space, circulation through the space was a serious concern, causing traffic jams in the ante-area outside of the dining room. Finishes, fixtures, and equipment were outdated. The layout and equipment of the serving line limited the culinary offerings that the kitchen staff could provide.

The main feature of the design is the display cooking line which was stretched along the long edge of the dining room. This created a shortest possible walk from a table to any point along the serving line in a scatter-style system, thus reducing wait time for the residents. The elongated serving line also allowed for more culinary features and offerings.

Typically, the breakfasts and lunches are served buffet-style with elements served to order. Dinners are served restaurant-style with the cooking line used for appetizers and desserts. The design of the space offers the staff abundant flexibility with how they serve the population. While some residents prefer the restaurant-style service at dinner, the cooking line can be converted to a buffet line for those wishing to dine more quickly. As an additional amenity during non-dining hours, residents can be seated in front of the action station while the executive chef provides live cooking demonstrations.

The architect and contractor studied the existing ceiling and determined that it could be modified economically to provide a more open and airy feel. The additional volume also allowed for a simple solution to the issue of HVAC distribution and provided the ability to evenly light the space. Stone and stained wood were introduced to provide warm and textural highlights within the space. The stone wing walls at the serving line were positioned and proportioned to frame the cooking station, screen views into the main kitchen, and provide utilities to the serving line from the ceiling above.

Cost per square foot: $125

Photography: Bill Hock (after images)