![]() Regarding the wine lockers, Eichstaedt says, “Offering wine storage in temperature-controlled lockers builds customer loyalty. “We had to negotiate for additional storage rooms on the floor for beverage and banquet equipment, and in the final hours a bank of temperature-controlled wine lockers was added to the design in the main corridor to allow members to store their own wine,” says Maidment. Limited space presented other challenges as well, resulting in creative solutions. Every station was developed with the help of the UMass chefs, and I scrutinized every detail to ensure a clean appearance, including the removal of all manufacturer logos.” Being a former chef, I like a clean design, and this means functionality first. This allowed for the less visually appealing functions to be kept out of site. To accomplish our goals we divided the kitchen with a wall, keeping the a la carte function up front, while the banquet plating area, food storage, food preparation, and dishwashing remained in the rear. The kitchen had to be designed to work as a combined a la carte and banquet kitchen, and of course it had to look spectacular. From the start we had very limited space to work with. “The open kitchen was perhaps one of the most challenging features. ![]() “It was critical to design a bar that allowed us to keep all of the equipment elements low to the ground so as not to compete with the skyline views, and to do so without compromise to its functionality,” says William Maidment, senior design associate, Crabtree McGrath Associates, which provided foodservice design consulting. Our members are our main priority, and our mission is to provide a very high level of service and quality while at the same time remaining fiscally responsible.”Īs beautiful as the skyline views are, they presented the project designers with a few challenges. “We offer members and their guests an experience they can’t find elsewhere. “The decor has been described as timeless elegance,” says UMass’s David Eichstaedt, who has overseen operations since August 2015 and became general manager in February 2016. Dining options include a bar and lounge, an à la carte restaurant, and catering services for banquets and events. The club features meeting rooms that can accommodate as few as 10 people or as many as 500 participants attending meetings or special events. We are pleased to provide the same level of healthy, sustainable and delicious food for our club members and to provide a Boston location for UMass alumni to reconnect with friends over a meal, just as they did in our dining commons.” ![]() “We are delighted for the opportunity to manage a high-end private club including everything from food to membership in the great city of Boston, and it is a win-win for everyone involved. ![]() “We took this on as a new opportunity to enhance our revenues, which is one of the strategic goals in our vision plan 2020,” says Ken Toong, executive director of Auxiliary Enterprises at UMass Amherst. When UMass Club moved into its new home in the fall of 2015, UMass Amherst’s auxiliary enterprises department assumed management. The magnificent 360-degree view enables one to see Boston and its surroundings on a clear day. The club serves as a destination for members and their guests to meet for beverages at the bar and lounge and the a la carte restaurant. A gut renovation of a former law office transformed the space on the 32nd floor into a contemporary private social club and venue for meetings, banquets and special events. An ambitious menu and breathtaking 360-degree views of this New England city and its surroundings provide club members and guests with a memorable dining experience.īy Donna Boss, Contributing EditorWhen the University of Massachusetts Club’s lease on Franklin Street in downtown Boston expired, the club’s directors found a new location at one of the most prestigious addresses in the city: One Beacon Street.
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