About The Project

Enhancing food safety, transparency, and operational flexibility through strategic planning and technology is essential for improving staffing efficiency and reducing waste in modern food service design. hese objectives were key in repositioning dining at Hoosier Village as the campus expanded with new residential living apartments. The Social, featuring local breweries and a live back bar fireplace, invites residents for pre-dinner drinks and a small plates tapas menu. The outdated "Green Onion" bistro was transformed into the new Grill Restaurant, offering short-order, fast-casual service. Additionally, the self-serve market "Dash" provides 24/7 grab-and-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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