The results showed that students wanted a greater variety of food offerings, quality preparation, fresher and healthier foods, convenience and continuous service. Greenberg notes that Loyola College is unique in many aspects. More than 77 percent of the college's undergraduate students reside on campus, and the majority of campus housing facilities are apartments. Each apartment is furnished with a fully functional kitchen, so a greater percentage of students have the option of preparing their own meals than might be found on other campuses. T he design for Primo's is based on a Euro-style market as opposed to a dining hall with a marketplace ambiance.
Students can choose from a range of prepared food items, many of which are cooked when ordered.
If they wish to cook in their apartments, selections from a wealth of packaged offerings can be combined with fresh produce or other options. In addition to its new bent of foodservice, Primo's is open from 7 a.m. to 1 a.m., every day, so access and efficiency were critical design components. The platforms are integrated with one another and yet have their own distinctive style, which is further conveyed by the meal options that they feature. Our design blends the platforms together and facilitates both patron and staff flow throughout the space. The Italian section of the market.