The Commons undergoes growing pains

The Commons is undergoing a major makeover – a 6,100-square-foot, 175-seat addition to the facility.

Hanco of South Carolina Inc. will begin construction mid-February. The addition, which will be named the Frederick W. Hicks III Dining Hall, will be completed in July. Hicks was a former chancellor and professor of history at the University.

In addition to 175 indoor seats, the project will also add some 130 seats in an outdoor area, as well as an additional beverage station, an International Grille, a pizza/pasta area and new restrooms.

The addition will be on the east side of The Commons in the courtyard area of Waccamaw Hall.

“The current facility is outdated in terms of size, style of service and ambiance,” says Jeff Stone, director of Food Sevices. “Coastal Carolina Dining Services, in partnership with the University, have been evaluating the possible expansion of the Commons for years.”

According to Rein Mungo, director of University Projects and Planning, a survey found that the busiest time at The Commons was from 11:30 a.m. to 2 p.m. 

“The tables had to turn over at least six times during this timeline to accommodate students, faculty, staff and any university function at The Commons,” Mungo says. “With the continued growth, we need more seating.”

And the new project will provide just that. The additional seating will bring total indoor capacity to about 565.

“We continually monitor students’ desires, and the surveys reflected that students want major changes to the dining atmosphere, including alleviating the overcrowding issues and increasing the menu offerings,” says Stone. “But we face several physical challenges at the Commons, including a cramped serving area, congestion in the dining area, and the need to provide adequate space to accommodate the growing number of dining patrons.”

The addition will provide a more open and user-friendly service area and expand menu offerings. The pizza station will include pasta recipes cooked to order during lunch and dinner, and the standalone salad bar will offer more options, including sauteed toppings. 

“The new look, feel, style of service and expanded size will have a positive impact on the campus community,” says Stone, “and on CCU’s ability to attract, recruit and retain students.”