Southern Methodist University South Endzone

Overview

The remodel of the SMU Weber Stadium South Endzone focused on upgrading food service operations to better accommodate the needs of athletes and stadium patrons. The newly designed main kitchen supports multiple areas, including a Training Table for 450 athletes, a Main Dining area for 1,130 patrons on game days, as well as service for 900 Club patrons and 600 Suite guests. The design includes two mobile serving lines offering protein, side dishes, beverages, and sandwich/salad bars, with separate prep areas for vegetables/fruit and meats.

The 5,000-square-foot kitchen and office space are strategically located near the loading dock for efficient food preparation and warehousing. The cookline is equipped with a range of appliances, including combi ovens, steamers, fryers, and a smoker. A walk-in cooler and freezer are positioned near the delivery area, and the dishwashing section features a three-compartment sink and dish machine. A 925-square-foot pantry is provided for food holding and staging, while a 475-square-foot island beer bar and a 750-square-foot Nutrition Station cater specifically to the athletes. A freight elevator and a loading dock ensure smooth food delivery, supporting seamless operations and high-quality service throughout the stadium