William P. Clements Jr. University Hospital, Dallas, TX

Year Completed:
2014

Client:
University of Texas Southwestern

Overall Budget:
$800 Million

Total Foodservice Equipment Budget: 
$ 3.8 Million

Numbers Served:
No. of Beds – 460, No. of Dining Seats – 350

Architects:
RTKL Associates (Dallas, TX)

Features:

WC&A was commissioned by University of Texas Southwestern to assist in developing a world class nutrition services design for the University of Texas Southwestern Medical Center Campus. The 300-bed facility augments existing healthcare facilities owned by University of Texas Southwestern.  Our work included the design of a 14,000 sq. ft. main kitchen, a 4,000 sq. ft. marketplace food court, and a 1,000 sq. ft. entrance lobby coffee café.