Harvard Business School’s Kresge Hall, which was built in the 1950s and served primarily as an executive education dining center, was slated to be torn down to make space for a replacement facility. While the Business School stood to gain an important new building, a pressing question became what to do in the interim. How could Harvard accommodate executives who attend the executive education program.
The Harvard Business School needed a solution that could be mobilized quickly, cost effectively, sustainable and, above all, not look like a temporary solution. The interim dining facility needed to fit well aesthetically with other buildings on campus.
After careful consideration, Harvard Business School opted to erect an architectural membrane structure with high-tech modular kitchen structures whose refined finishes and exterior appearance fit the university’s objectives. Sprung and Kitchens to Go (KTG) teamed up to supply an 80’ wide x 110’ long Sprung structure.