Environments for Aging - Fall 2017 - 59

REMODEL/RENOVATION COMPETITION
FINALIST

The Forest at Duke Dining Area DURHAM, N.C.
Submitted by: CJMW Architecture + Interior Design WINSTON-SALEM, N.C.
Cost per square foot: $127
Design team: Alan Moore,
AIA, project principal; Kathleen
Warner, IIDA, LEED AP, interior
design principal; Ashley Coe,
interior designer; Taylor Ghost,
interior designer; Gary Hall,
project administrator
Photography: ©2016
RHWilson Photography (after
images)

BEFORE

Like many 30-plus-year-old

space and waited table service. At the

communities, the Forest at Duke's

same time, other residents liked the

(Durham, N.C.) commons areas had

self-serve informality of the café and

seen only minimal renovations since

wished there were more options and

opening. A master planning process led

more space.

to a plan for a complete transformation

The team's solution brought the

to improve common amenities and

servery over to join the main dining.

implement an operational and aesthetic

Expanded and updated with new

transition to give residents a more

offerings, residents now have more

custom, individualized experience.

choices. They can opt for small group

The dining transformation was

seating or a community table, or take

a major component of the overall

food to go. The interior is bright, fresh,

projects. The original dining areas were

and stimulating. Minimal window

one large dining area with waited table

treatments integrate the outdoor patio

service; one small, "private" dining area

and gardenscape into dining spaces.

(for events or meetings); and a servery/

Shoji screen walls in formal dining

informal café.

accommodate changes in demand or

All spaces were outdated and needed refreshing. Aside from the one main

private events.
Residents and staff were a key part of

determine their favorites, they

room, all spaces were separate. That

the process. For example, the team con-

can ﬁnd them again easily. As a

meant the Forest had no way to adjust

ducted a "Goldilocks test" over brunch

side beneﬁt, the slight variation

space to suit fluctuations in demand or

with administration, staff, and residents

in furnishings keeps the dining

traffic throughout the day/week.

so they could test dining room chairs in

room cohesive but still visually

real life conditions. The team brought

lively and stimulating.

The servery/café was very popular
but too small to handle all the traffic.

in sample chairs as well as a wheelchair

Plus, since the same items were offered

and a table set to ADA height.

in the café as in the main dining room,

Based on this test, the team

many residents would go into the cafe

speciﬁed several different chairs, each

to see the food and talk with the chefs,

of which works well for a different

then go across the foyer to the main

body type/size. The different chairs are

dining room where there was more

easily distinguishable so once residents

BEFORE

Jury comments:
* Interesting and dramatic
ceiling design. This is the one
area of a building that is often
unencumbered by restrictive
codes, regulations...and often
overlooked by designers.

* Love the elimination of window
valances. Let the light in!
* Clever use of multiple seating
options for different body types,
different levels of comfort, etc.
* Servery area feels fresh, like an
upscale food court setting.

Environments for Aging * special supplement

59
Environments for Aging - Fall 2017

Table of Contents for the Digital Edition of Environments for Aging - Fall 2017
