For Wisconsin Union: It’s a master plan

75th anniversary spurs improvements to campus hubs

When the Wisconsin Union celebrates its 75th anniversary next year, the campus community and visitors will get a glimpse into the organization’s future, as well as its past.

“When we celebrate our anniversary, we want to focus on how we plan to solve some serious needs at the Memorial Union and Union South caused by wear and tear, age, heavy use and increased demand for space,” Wisconsin Union Director Mark Guthier says.

The Memorial Union and Union South are the two campus gathering places operated by the Wisconsin Union. The Memorial Union was built in 1928, while Union South was constructed in 1972. The Wisconsin Union is a membership organization with more than 75,000 annual and lifetime members, in addition to all enrolled students. It has a $20.2 million annual budget raised mostly through sales of food, beverages and services, and student segregated fees.

The two facilities act as social, cultural and educational hubs where the campus community and the public can meet, eat, talk, view art, enjoy live music or theater performances, take in a lecture or participate in many other activities. They are also considered to be key suppliers of late-night services and activities.

“There is so much interest in using the Wisconsin Union’s facilities that space is often at a premium,” Guthier says. Foot traffic in the two buildings exceeds 15,000 people per day, and more than 3,000 programs and activities are scheduled each month. Both buildings are also in need of some infrastructure improvements.

When the Union kicks off its anniversary-year activities in October, two major developments will be unveiled, including a master plan for addressing many of the two facilities’ space and infrastructure needs, and a newly renovated marketplace-style restaurant in the former Lakefront Caf>= space at Memorial Union.

The Wisconsin Union has retained architects from Strang Inc. of Madison to develop a master plan that will determine how the two facilities can be renovated to better serve the Wisconsin Union’s needs. The plan will recommend design concepts that address student activity needs and support services such as food, retail, conference and meeting areas, recreation, entertainment, offices and lounges. The plan will address infrastructure and accessibility needs.

“The Memorial Union is one of the most popular and historic buildings on campus,” Guthier says. “Any proposed changes would be designed to maximize our potential for serving thousands of students, employees and the public, while remaining true to the Memorial Union’s historical qualities.”

The $200,000 master plan is being paid for with a combination of Union operating dollars and private gifts; no taxpayer or university funds are being used.

In the addition to the unveiling of the master plan, the 75th anniversary celebration is the target date for the re-opening of the former Lakefront Café, a project approved by the UW System Board of Regents at its meeting last week. The cafeteria, which has been a central part of the Union since it was built, has not undergone a major renovation since 1956.

The $2.5 million project will completely change the look of the space, including the food preparation area, dining room and the surrounding areas, turning the entire area into a more upscale eatery. A market-style environment with a wide range of options will replace the serving line style of service that existed prior to the cafeteria’s closing. One of the highlights will be the addition of pizza, which will be available late at night to accommodate the extension of hours and programming at the Union, as well as summer crowds on the Union Terrace.

“There will be assorted stations specializing in soups and salads, pizza and comfort food, gourmet sandwiches, a wok with Asian-style stir-fry, a grill and gourmet coffee, among other things,” Guthier says. “We want the selection and ambience to make this a prominent food destination on campus. The marketplace style also gives us the flexibility to offer such a variety and to efficiently introduce new menu items as trends and tastes change.”

The project must obtain state approval before moving forward. It also is being funded with Union revenues.