The redesign of the 30,000 sq.ft. Curry Student Center Dining included the complete renovation of the 514-seat ground floor dining area and the addition of a new 3,000 sq.ft. suspended glass mezzanine with 168 dining seats and 28 lounge seats. The mezzanine, accessed by a new glass stair, links dining and student center functions, creating vibrant flow-through circulation and gathering places for students.

Dining selections include Northeastern’s own branded food concepts like The West End and Sizzlin’ Salads as well as popular local operators (Sweet Tomatoes Neapolitan Pizza, UBurger), national vendors (Popeye’s Louisiana Kitchen, Taco Bell) and a new stir-fry concept called Kigo Kitchen.

Digital screens at all stations employ software that runs widgets with real-time social media. This includes SMS text and photo integration with (moderated) content created by guests that runs on the screens.  

The renovated facility’s first year in operation helped propel a 20% increase in dining department revenues.

Project Team:

Northeastern-Business Services:
Bill Mallon, Director of Business Services
Maureen Timmons, Director of Dining Services

Northeastern-Facilities:
Frank Mahoney, Director of Special Projects
Don Berthelette, Project Manager
Mike Shearns, Clerk of the Works

Chartwells (dining services contractor):
Tim Cooney, Resident District Manager
Steve Menard, Director of Curry Center Dining
Chris Jennings, Quality Assurance Manager

Prellwitz/Chilinski Associates (architect):
Wendy Prellwitz, Principal
David Chilinski, Principal
Laura Portney, Project Architect
Jef Leon, Project Manager
Susan Greco, Interior Designer

Suffolk Construction:
George Regis, Site Superintendent
Frank Craemer, Project Executive/VP Construction Operations, Education
Pete Radeff, Project Manager
Stephen Owens, Asst. Project Manager