Peirce Facts and Stats
The new Peirce combines beauty and comfort, traditional grandeur and contemporary convenience. Here are a few highlights and some fascinating facts:
Features
Atrium—a new, light-filled entryway for the servery and dining rooms
Servery—vastly expanded, with food stations emphasizing freshness and variety
New equipment—including a Mongolian grill and a hearth-stone pizza oven
The Great Hall—restored to its timeless beauty
Thomas Hall—an elegant, contemporary counterpart to the Great Hall
Lower level dining rooms—five rooms for public dining and private events
New patio—with a sculpture by noted artist Paul Manship
New pub—bigger, sleeker, and more comfortable
Local-foods emphasis—from the loading dock, to food prep areas, to the flash-freezing unit
"Green" machinery—for grinding waste for conversion into compost
New offices for student organizations
Elevators and air conditioning
Servery facts
12 years—Average seniority of food-service workers
900—Total dining-room seating in Peirce and Dempsey halls
$80,000—Food purchases per week
Daily consumption
6 crates of apples
8 cases of bananas
10 cases of cantaloupes
12 flats of strawberries
45 dozen eggs
60 pounds of cucumbers
80 watermelons
200 pounds of French fries
600 4-ounce hamburgers