Creating an employee-centric food hall
![](https://cdn.prod.website-files.com/655c79a436d8ba6d0512514b/65e201c2190c03b3fdf372f8_CCD%20Food%20Hall%20Future%20Sip%20of%20Hope%20Space.jpg)
Credits:
Renderings: DAAM and Figure; Photography courtesy of Sip of Hope and Burrito Beach
BACKGROUND
UChicago Medicine wanted to bolster its coffee and food offerings to better meet community needs – particularly those of its time-constrained clinicians facing long, stressful shifts.
CHALLENGE
How can we give employees a variety of options that help them recharge?
![](https://cdn.prod.website-files.com/655c79a436d8ba6d0512514b/65e732c5ba67f8d3233988cb_WEB%20Sip%20of%20Hope%20Logan%20Sq%20Wall.png)
![](https://cdn.prod.website-files.com/655c79a436d8ba6d0512514b/65e733915ee2ce1efc58d843_WEB%20Burrito%20Beach%20Interior.png)
solution
By listening to employees through surveys and discussion groups, HHP found the community craved Mexican food, healthier options, and mission-driven, local brands. So, its Center for Care and Discovery will house a food hall featuring two Chicago-based brands -- Sip of Hope and Burrito Beach -- as well as Root & Sprig.
![](https://cdn.prod.website-files.com/655c79a436d8ba6d0512514b/65e20213a68541026b2ea429_CCD%20Food%20Hall%20Future%20Lounge%20Area.jpg)