Month: September 2020

Categories
B & I Case Studies

Federal Reserve Board

CASE STUDY

Federal Reserve Board

Kitchens To Go provided a six-module complex solution, that included a temporary kitchen, servery, and dining space during scheduled renovations at the Federal Reserve Board.
Client

Federal Reserve Board, Washington D.C.

The Need

Interim Kitchen, servery and dining space needed during renovation.

 

The Solution

A six-module complex consisting of two Kitchen/Prep Modules with dock doors, one servery module, three dining modules, and one walk in cold storage unit.

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project description

Extensive planning and permitting was required to place this six-module complex into an interior courtyard of the historic Eccles Building in the center of Washington, D.C.. A 550 ton crane was used to lift the modules over the building and then place them within eleven feet from the building and the courtyard fountain.

The lift took place between a Saturday and Sunday to minimize disruption to traffic and employees. The finishing kitchen, with integrated dock door and cold storage, allowed for ease of deliveries from both the commissary and suppliers. Due to the expected length of the project, 3+ years, the General Contractor opted to purchase the entire complex.

quick facts
  • Food was prepped in the commissary and delivered to the interim kitchen to be finished on site.
  • A 30’ storefront window wall overlooking the courtyard provided light and ambiance.
  • The servery and dining space were designed to seat 60 guests.
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Categories
Case Studies Commercial Foodservice

Castle Hill Inn

CASE STUDY

Castle Hill Inn

When Castle Hill needed to expanded the capacity of their main kitchen for their outdoor dining and events, KTG provided a Permanent Modular Solution that doubled the size of their existing facilities.
Client

Castle Hill Inn, located in Newport, RI.

The Need

To significantly increase food service for a secondary building and outdoor dining area available for catering weddings and other large events. The building’s exterior also needed to blend with the classical architecture of the inn.

The Solution

A Permanent Modular Solution consisting of cook and prep space was installed to expand dining offerings, thus creating The Lawn at Castle Hill.

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project description

Castle Hill Inn located in Newport, Rhode Island, was established in 1875. The Inn oversees the East Passage and the Atlantic, which has secured its varied and notable history. Kitchens To Go’s solution was a modular, full plate-service kitchen that doubled the size of the existing kitchen facilities.

The new facility was installed and operational in 120 days and features a charcuterie station and mise en place prep area. Factory installed kitchen equipment includes: customized stainless-steel counters with heating elements, grease separator, hoods, kitchen floors, wall covering and ceilings designed for commercial kitchen use.

quick facts
  • Building constructed in quality-controlled factory; site preparation occurred simultaneously – 120 days from project start to finish.​
  • 100% of the equipment was factory installed.
  • Minimal disruption to existing business.
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Categories
Case Studies Military

Air National Guard

CASE STUDY

Air National Guard

In need of expanded foodservice capacity for an influx of troops, the Air National Guard called on KTG to deploy easily transportable containerized solutions all across the United States at various military bases.
Client

Air National Guard

The Need

Additional foodservice support needed at Air Reserve Bases to accommodate an influx of troops.

The Solution

SSK 1E Containerized Kitchens, deployed to eleven different locations throughout the United States, including Combat Readiness Centers, Air Force Bases, and Reserve Bases. These easily transported all electric kitchens provide for efficient field feeding.

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project description

These containerized units provide cooking capacity for feeding up to 400 troops, 3 meals daily, each. The equipment includes: double-stack convection oven, 15 gallon tilt skillet, 4 french plates, 3 compartment steam table, 2-door upright refrigerator/freezer, 2 compartment sink, and hand sink. The streamlined layout provides an efficient use of space and allows foodservice teams to work effectively and productively.

The electric kitchen can operate with shore utilities or with auxiliary generator in the field.The units are designed to withstand any climatic conditions. They are easily relocatable to be re-deployed wherever and whenever new needs arise.

quick facts
  • Low profile allows troops to be served directly from service windows.
  • Transportable by land, air, or sea.
  • HVAC, fire suppression, exhaust hood, and water heater included.
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Case Studies Healthcare

NYU Langone Medical Center

CASE STUDY

NYU Langone Medical Center

When disaster struck the NYU Langone Medical Center, Kitchens To Go provided an interim solution to quickly address the foodservice needs of patients during the aftermath of the storm.

Client

NYU Langone Medical Center

The Need

When Hurricane Sandy struck the northeast in October 2012, NYU Langone Medical Center became one of the many victims of the storm.

The Solution

With no open space, due to constraints in its urban location, the best option was to place an interim containerized kitchen on the roof of a parking garage.

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project description

With the rising storm surge and failing back-up generator, the hospital made an important decision and successfully evacuated 322 patients. Once immediate danger was over and the patients were cared for elsewhere, the focus shifted to re-opening the damaged hospital and medical center. After contacting Kitchens To Go in early November for an interim foodservice solution, the first unit arrived and was in place 30 days later.

quick facts
  • The containerized interim kitchen was used for retherm of food from a local commissary kitchen as well as cooking on site.
  • The kitchen was in place for 1 year and removed when construction was completed and the foodservice staff could return "home" to their renovated space.
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Categories
Hospitality

Peninsula Hotel

Peninsula Hotel
CASE STUDY

Enhancing Hospitality Services: The Peninsula Hotel's Innovative Kitchen Solution

Le Petit Belvedere needed to maintain 5-star foodservice during the midst of kitchen renovations, and Kitchens To Go provided the hotel restaurant with the perfect mobile solution.
Le Petit Belvedere Restaurant, located within the Peninsula Beverly Hills Hotel.
To maintain 5-star foodservice to patrons during scheduled main kitchen renovations.
KTG provided three mobile semi trailers, with customized cookline equipment to mirror the restaurant’s kitchen.

project description

Le Petit Belvedere Restaurant, a staple of Southern California fine dining, approached Kitchens To Go for support during their 3-month facility renovation project. Located within the famed Peninsula Beverly Hills, and functioning as its sole foodservice production space, The Belvedere needed to find a way to continue service to the three other fine dining outlets located throughout the hotel complex.
To support their 5-star menus, which contained in excess of 500 items, Kitchens To Go designed a customized solution to mirror The Belvedere’s kitchen inside three trailers that would line up outside the hotel along busy S. Lasky Drive in the heart of Beverly Hills. These facilities fully ensured continuity of service with no interruption during the extent of the renovation.
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Categories
Case Studies Healthcare

Virtua Memorial Hospital

Virtua Memorial Hospital
CASE STUDY

Virtua Memorial Hospital

Virtua Memorial needed to maintain foodservice continuity during extended renovations and new construction, and KTG stepped in with a unique modular kitchen complex solution.
Client

Virtua Memorial Hospital is a 433-bed facility in Mt. Holly, NJ, that specializes in Internal Medicine and General Surgeries.

The Need

To provide uninterrupted foodservice to patients, visitors, and staff during the 12 month
renovation and construction.

The Solution

A four unit modular kitchen complex with four cold storage units.

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Virtua Memorial Hospital
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project description

Virtua Memorial reached out to Kitchens To Go for support during a 12-month renovation and construction project that would shut down its kitchen production space. After determining the foodservice capacity necessary to serve all patients, visitors and staff, KTG designed, assembled and installed a four-unit modular kitchen complex in an unutilized space immediately adjacent to the facility, with additional cold units attached to each of the four modules for additional storage. The modular complex fully supported all of Virtua Memorial’s foodservice needs during the entirety of the year-long project, ensuring no interruption of service.

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Categories
Case Studies Hospitality

La Valencia Hotel

CASE STUDY

La Valencia Hotel

During routine kitchen renovations, La Valencia Hotel needed to maintain production without foodservice interruption.

Client

La Valencia Hotel

The Need

To maintain foodservice production during main kitchen renovations.

The Solution

A flexible and customized cooking complex composed of four modular units, setup in the hotel’s existing parking lot.

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project description

La Valencia Hotel utilized Kitchen To Go’s modular cooking facilities during their main kitchen renovations. A historic landmark in La Jolla, California, La Valencia posed unique challenges that required a flexible, customized solution. By connecting four different modular units, Kitchens To Go was able to build a cooking complex in the hotel’s parking lot that mirrored the functionality of their own kitchen, keeping La Valencia cooking during the renovation with no interruption of service.

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Categories
Case Studies Healthcare

Banner Thunderbird

Project Example
CASE STUDY

Banner Thunderbird

A non-profit hospital, Banner Thunderbird Medical Center needed uninterrupted foodservice during renovations. KTG provided a nine-modular complex solution.

Client

Banner Thunderbird Medical Center, a non-profit hospital, is a 513 bed acute-care hospital.

The Need

To provide uninterrupted foodservice to patients, visitors, and staff during a year long renovation. The project included construction of a new 220 bed patient tower, a new main entrance, emergency department, cafeteria and fully remodeled kitchen.

The Solution

An innovative nine unit modular complex with five cold storage units.

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project description

Banner Thunderbird Medical Center, is a nonprofit, acute care hospital in Glendale, Arizona, serving the Northwest Valley. Within the nine-modular complex, Kitchens To Go provided two cooking modules with extensive cook lines, a preparation module, two serving modules, a dish-washing module, and three cart employee lock/restroom area.

Additionally, two walk-in coolers and three walk-in freezers were attached to the complex. This modular complex allowed continuous foodservice to the Medical Center during the one-year renovation.

quick facts
  • Interim facility while a new cafeteria and kitchen were built.
  • This complex allowed the foodservice staff to continue seamlessly during the renovation.
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Categories
Case Studies Education

James Madison University

CASE STUDY

James Madison University

When JMU needed a temporary dining option while a new facility was being constructed, Kitchens To Go provided a state-of-the-art Sprung Solution.

Client

James Madison University

The Need

Interim dining facility while existing Gibbons
(“D-Hall”) was demolished and a new one was built.

The Solution

Two Facilities. “D-Hub” a 27,000-sq. ft., all-you-can-eat residential dining complex that seats 1,000 and consists of eight food stations including all the newest Aramark Vibe Fresh Market concepts. Plus, a stand-alone Chick-fil-A.

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project description

The complex includes cooking modules, prep modules, dishwashing modules as well as cold and dry storage facilities. A concrete patio deck with outdoor seating surrounds the north exterior of the structure with walkup windows featuring a full menu of pizza, pasta and grill items. The second facility is a standalone, full menu, Chick-fil-A with seating for 100 and sits directly across the street from
the original D-Hall.

quick facts
  • Met specific standards set in order to maintain operational excellence and expand the student dining experience.
  • Walk-up windows providing a “late night” option for the campus community as well as grab-and-go breakfast each morning, elevating the services and dining experience over what was previously available.
  • Appearance of a permanent facility and fits well with the other buildings on campus.
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Categories
Case Studies Education

Wheaton College

CASE STUDY

Wheaton College

During a dining renovation on campus, Wheaton College was in need of a quick solution for their students. KTG came through with an engaging mobile unit with custom vehicle wrap.

Client

Wheaton College

The Need

To present students with a food truck offering
during a dining unit renovation on campus.

The Solution

TAKE OUT ON WHEELS! An engaging,
drivable mobile unit providing meal service to
students ‘on-the-go.’

Wheaton College Food Truck
Wheaton College Food Truck
Wheaton College Food Truck

project description

In the age of “on-the-go,” Kitchens To Go was able to offset overflow traffic from dining venues on campus during a facility renovation. The Mobile unit was well received by students and the unit could move to different areas of campus as needed. For a campus that may not have been able to incur the cost of a food truck purchase, the leasing option made the concept feasible and helped Campus Dining Services to meet its needs for serving the student population during the renovation phase.

quick facts
  • Delivered to campus with custom vehicle wrap in record time.
  • Food truck could be used for emergency response needs.
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Categories
Case Studies Education

Georgia Southern University

CASE STUDY

Georgia Southern University

Kitchens To Go helped GSU maintain foodservice continuity when two campus dining facilities needed to be rebuilt and renovated.

Client

Georgia Southern University | Statesboro, GA

The Need

Georgia Southern University had a need to rebuild one student dining facility and completely renovate a second. The challenge was replacing both facilities, serving over 1,500 meals per day, at the same time.

The Solution

Kitchens To Go, along with strategic alliance partner Mobile Modular, designed and installed a successful interim commercial kitchen and dining facility to meet the food service production, servery and seating requirements at GSU. Installation was completed on a 16,240 square foot modular facility, that also included “grab and go” walk up windows, in time for the fall semester to begin. GSU determined that by replacing both facilities at the same time, rather than phasing the project, the construction term was reduced by nearly eighteen months, thus reducing both costs and construction fatigue on campus.

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Client Background

Founded in 1906, the mission of Georgia Southern University is to advance the educational and economic aspirations of Georgians. GSU is a Carnegie Doctoral-research University and as a member of the University System of Georgia, it is one of the state’s premier universities with over 20,000 students. It is also one of the top choices in the state for new freshman and HOPE scholars. GSU is the only college or university in the state to earn recognition as one of the top 10 most popular universities in the country by U.S. News & World Report.

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Categories
Case Studies Corrections

John Polk Correctional

CASE STUDY

John Polk Correctional

In need of a dire renovation, KTG provided John Polk Correctional Facility with a temporary kitchen complex to maintain foodservice continuity.

Client

John E Polk Correctional Facility

The Need

To renovate the main kitchen, which was located in the basement of the facility.

The Solution

A flexible temporary kitchen complex to include Cook, Wash, and Prep modules along with a cooler, freezer, dry storage and a bathroom.

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project description

The John E Polk Correctional Facility needed to renovate their kitchen, which was located in the basement. Because of security restrictions, phasing the work was not an option. Kitchen To Go’s temporary kitchen complex included cook, wash, and prep modules along with a cooler, freezer, dry storage, and a bathroom. The design of the kitchen complex allowed it to be placed in unique area that, when completed, the interim facility was completely enclosed and secured.

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Case Studies Corrections

Orleans Parish Sheriff’s Office (OPSO)

CASE STUDY

Orleans Parish Sheriff’s Office (OPSO)

After Hurricane Katrina, OPSO needed an interim kitchen that could remain portable during the construction of a permanent replacement facility. 

Client

Orleans Parish Sheriff’s Office

The Need

After Hurricane Katrina, 1000+ inmates were displaced and the Orleans Parish Sheriff’s Office needed an interim kitchen to be used during the construction of a permanent replacement facility.

The Solution

Kitchens to Go used modular units to create cook, wash, and prep areas supported by an open layout for visual communication.

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project description

Kitchens To Go brought in a kitchen complex consisting of Cook, Wash and Prep modules for the kitchen area. The designed layout with open space among the modules allowed for visual communication and supervision. In addition, the complex contained a walk-in freezer, walk-in cooler, storage, loading dock, and an in-house laundry facility.

quick facts
  • The project was funded by FEMA.
  • This interim facility needed to remain portable as the contract required KTG to remove the kitchen within 72 hours of a potential hurricane landfall.
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