Story

This project involved the relocation of the central bakery operation from Brody Hall to the Food Stores Building. The project includes 6,470 SF of remodeling of the existing vacated Food Stores space, and a 10,325 SF addition that includes the bakery, offices, freezer, locker room, loading dock, new barrier free entrance, and related site improvements. The project also included all mechanical and electrical engineering, as well as interface with the existing building. Building operations were maintained during construction. Total square footage affected by the change is 18,940 SF. The project was completed in December 2006 with a total construction cost of $4,500,000.