Food Management awards Hampshire Dining Commons with Best Concept Awards
Hampshire Dining Commons, a $15.5 million renovation project by Bergmeyer, recently received just one of a handful awards from Food Management and their award program, the 2014 Best Concepts Awards. Food Management showcases creative projects in onsite dining, bringing much-deserved attention to innovative foodservice outside of commercial restaurants. From the Food Management publication: “Following on the heels of the renovation Berkshire Dining Commons, which won a Best Concept Award in 2007, Hampshire Dining Commons is another jewel in the crown for campus dining at UMass. The $15.5 million renovation of the 46,000-sf.ft., 1960s vintage space produced not only a treat for the eye and senses but one that accords with campus goals on sustainability with a dozen station concepts that emphasize serving minimally processed foods and more plant-based items at peak season, less red meat, more sustainable seafood and healthier oils, fats and beverages, including no soda.” See more in the August 2014 addition of Food Management.
Hampshire Dining Commons, a $15.5 million renovation project by Bergmeyer, recently received just one of a handful awards from Food Management and their award program, the 2014 Best Concepts Awards. Food Management showcases creative projects in onsite dining, bringing much-deserved attention to innovative foodservice outside of commercial restaurants. From the Food Management publication: “Following on the heels of the renovation Berkshire Dining Commons, which won a Best Concept Award in 2007, Hampshire Dining Commons is another jewel in the crown for campus dining at UMass. The $15.5 million renovation of the 46,000-sf.ft., 1960s vintage space produced not only a treat for the eye and senses but one that accords with campus goals on sustainability with a dozen station concepts that emphasize serving minimally processed foods and more plant-based items at peak season, less red meat, more sustainable seafood and healthier oils, fats and beverages, including no soda.” See more in the August 2014 addition of Food Management.
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Bergmeyer is seeking a strategic HR leader to make a lasting impact on our dynamic Design Collaborative’s culture. We believe collaboration creates community, and we're looking for an innovative Director of People and Culture who fully embraces this philosophy. We value continuous learning, open exchange of ideas, and making a positive impact on our projects, workplace, and community.
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