Though four months from completion, The Oaks at Bowling Green State University appears to have the
potential to become a place 21st century alumni will want to visit when they return to campus.
And to make 20th century alumni jealous.
An exhibition kitchen, seven-foot hearthstone oven that cooks a whole lot more than pizza, small and
large dining areas (some that offer privacy); plenty of natural light, interaction with the cooks,
environmental design, recycling of building materials, a small convenience store with an organic flavor
and a full-scale Dunkin’ Donuts are among the highlights.
"We like to refer to this as an environment, an experience. This is not a building," Karl
Behrens, of The Novus Group, said Tuesday morning.
Novus is the design and build team of Chartwells, hired by BGSU about two years ago to run its dining
services. "We want to create an environment where people want to hang out, study, to
socialize," Behrens said.
Tuesday was the first time the media and others had been invited to the site at Ridge Street and Thurstin
Avenue since ground breaking last summer. The Oaks will replace McDonald Dining Hall and is intended to
serve the campus and the community.
Executive Chef Pat Hannan said the hearthstone oven burns wood, such as cherry and apple, and uses gas
and a radiant floor to aid in maintaining a 700-degree temperature.

Standing in the skeleton of what will be the main kitchen, BGSU Dining Services Director Mike Paulus said
students will be encouraged to view it "as their kitchen, as if they were at home. To a degree,
students will be able to help in preparing their meal."
Food will be served on plates and the only disposable items will be napkins and left over food. Paulus
said there will be no trays, which he explained will make students think ‘what can I eat’ rather than
filling up the space on a tray. "They can get more food if they want."
Paulus said the staff will have a better ability to address special dietary needs and food allergies.
A special challenge of The Oaks is that all building materials must come from within a 500-mile radius of
the campus. This is part of the Leadership in Energy and Environmental Design requirements. Behrens is
hoping the structure will earn a silver certification upon completion. A more rigorous standard was
suggested in early planning but Behrens said several factors prevented that from happening.
Rainwater runoff will be stored in a large tank and used for flushing toilets. Scrap building materials
are being recycled as construction proceeds.
The 500-mile rule has also made it challenging to find items such as the large wooden structural beams,
which Behrens said can easily be found in the west but not so easily in this part of the country. The
area countryside has been scoured for old barns from which siding has been salvaged and is being
prepared for use on some floors and walls.
One portion of the 29,855-square-foot building will serve as a commissary that will be a hub for food
preparation on campus. The expectation is to make and serve 6,000 meals a day. Delivery from the
commissary will be by a refrigerator truck being fitted to burn oil used in the fryers. A full bakery
for campus needs is tucked in one corner of the building.
Behrens said the average dining hall is 40 percent occupied by the kitchen. The kitchen in The Oaks takes
28 percent, which he said helps reduce utility consumption, reduces heat output and therefore reduces
air conditioning needs.
Just off the loading docks at the northwest corner of the building is a large cold room that will provide
storage and "safe handling" space for food.
A portion of the second floor is set aside for administrative offices.
Main entrances are on the southeast and southwest corners. The east side is all windows and the view and
quad will be opened up this summer with demolition of a portion of the east wing of McDonald Quadrangle.
A portion of the west wing of McDonald was demolished last summer to make room for the dining hall
project.
The Oaks will also create about 50 jobs, with dining services planning a job fair this summer, according
to BGSU spokesperson David Kielmeyer. Dining services now employees 760 full and part-timers during the
school year.