About The Project

Food safety, transparency, and operations flexibility are at the forefront of today's approach to food service design. Through strategic planning, it's important to improve staffing operations by using simplified solutions and technology to reduce labor, limit risk, and minimize food waste. It's also critical to bring the excitement of dining experiences back to senior members by introducing new venues with varying offerings, times of operation, and locations. These goals were critical in repositioning dining at Hoosier Village as the campus grew, adding new residential living apartments. The Social featuring local breweries and a live back bar fireplace was created in the commons inviting residents for pre-dinner drinks and small plates tapas menu. The old and tired "Green Onion" bistro was repositioned as the new Grill Restaurant, providing short order, fast casual service. A self-serve market "Dash" offers 24/7 grab-n-go options for residents, staff, and visitors using self-checkout technology.  

Project Team

We extend our gratitude to our partners for their collaboration on this project and for enabling us to bring it to fruition!
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SCOPOS Hospitality Group
Food Service Design

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Morrison Dining Living

Dining Operator

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T&W Corporation

Food service Design

SCOPOS provided culinary programming, and food service design, working closely with key project stakeholders delivering full turnkey design solutions.

Food Service Design Process

Culinary Programming

Space Planning

BIM Modeling & Configuring

Millwork Engineering & Detailing

Mechanical, Plumbing/
Electrical Rough-Ins

Specialty Conditions

The Existing Conditions

The Completed Space

The Restaurant Experience

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