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Gas Station & Convenience Store

Revitalizing Paradise: A Modular Solution for BP's Gas Station and Convenience Store

We're delighted to share our project supplying a modular convenience store for British Petroleum (BP) in support of the recovery efforts in Paradise, California following the 2018 Camp Fires.

BP Modular Gas Station and Convenience Store in Paradise, California

In April of 2020, BP commissioned Kitchens To Go to design and construct a permanent two-module facility to replace their convenience store that had been destroyed during 2018’s Camp Fire which ravaged Northern California’s Butte County and all but wiped out the town of Paradise.

 

Since the fire affected such a large area so significantly, the rebuilding process in Paradise had become slow in the months following the event, with costs skyrocketing and local construction teams in very low supply. BP reached out to Kitchens To Go to create a factory-built solution that could circumvent the significant costs, long timelines and local challenges that a site-built project would bring with it.

 

KTG’s facility was designed, built, transported and installed at the Paradise site in April of 2021 – just under a year from its commission – far quicker and at a better price point than comparable stick-built projects in the same area.

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Articles

Kitchens To Go® by Mobile Modular

The Future of Foodservice with Kitchens To Go® and Mobile Modular

As we announced in early April, Kitchens To Go built by Carlin (Kitchens To Go), a division of GRS Holding, LLC, was acquired by Mobile Modular Management Corporation (Mobile Modular). We want to take this opportunity to tell you more about this exciting news!

Mobile Modular is a leading provider of modular buildings and is a division of McGrath RentCorp, a public company, traded on the NASDAQ Exchange. Mobile Modular provides both temporary and permanent space for a wide variety of uses, including classrooms, mobile offices, sales offices, storage containers, and complexes.

Steven Hatch will lead the Kitchens To Go by Mobile Modular operation and team as Director. Mr. Hatch is a Class B General Contractor and owned two construction companies from 2004 – 2015; specializing in both residential and commercial construction. Steven joined Mobile Modular Management Corporation in February 2015 as a Production Manager and quickly moved into branch leadership taking over as Inventory Center Manager in June 2015. In July of 2019, Steven became the Director of Northern CA for Mobile Modular and in April 2021 was asked to lead the newly acquired Kitchens To Go. Steven has a Bachelor’s of Science in Economics from Brigham Young University and Master’s of Business Administration with an emphasis in Finance from St, Mary’s University, Moraga CA. He is bilingual; fluent in Spanish.
This combination creates an organization better positioned to serve customers and compete in the marketplace and remain true to our vision to be the world’s leading provider of the highest quality relocatable foodservice facility solutions. Working with Mobile Modular and McGrath will provide resources, facilities and capital to expand our solution offerings and allow Kitchens To Go to expand our footprint in commercial and non-commercial foodservice as well as other facility solutions marketplaces to “Keep You Cooking” and Operating!
We are excited about the future as we move past the pandemic and the foodservice world begins to recover. During the last 15 months, our team was busy working on solutions to address challenges brought on by new protocols and monitoring trends as the industry continued to change.
We look forward to engaging with you to discuss how Kitchens To Go®and our Solutions To Go™ can support your foodservice program as well as your kitchen of the future today.
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Solutions

PopMarts™ by Kitchens To Go®

Transforming Foodservice Operations with PopMarts by Kitchens To Go

Finding ways to engage new habits and traffic patterns became of the utmost importance, and intersected cleanly with the value that KTG brings to the market.

PopMarts™ are a Turnkey Solution

In July 2020, we introduced PopMarts™ to address the new challenges emerging from the outbreak of the pandemic. It quickly became clear that foodservice operations would have to find new and innovative ways to reach customers; many were forced to drastically alter their behavior. Finding ways to engage new habits and traffic patterns became of the utmost importance, and intersected cleanly with the value that KTG brings to the market.
PopMarts™ are a turnkey, low footprint, relocatable foodservice solution to assist with physical distancing requirements, de-densification efforts, speed of grab-and-go service, and frictionless retail experiences. PopMarts™ are 20’ containerized units that can be placed in strategic locations to create outposts to engage new traffic patterns, pull customers away from more dense locations, or even capitalize on newly underutilized real estate. PopMarts™ can be anything from grab-and-go meal stations to convenience store or grocery concepts. And, moving the container seasonally or to follow demand is simple.
Modular construction continues to gain popularity and there are multiple reasons why building modular is the best choice for any budget. While the unit is being constructed, site preparation is occurring simultaneously. Having the building manufactured at the same time that site preparation is going on greatly reduces the overall construction time so whether utilizing a container to launch or expand business, the benefits of choosing this option over a stick-built structure remain the same—quicker ROI. The same goes for shipping containers. Shipping containers and purpose-built structures are perfect for housing kitchens of all shapes and sizes and are right on trend. Whether you’re serving gourmet cuisine, light fare, or simply expanding your program to incorporate grab-and-go or convenience stores, there are no limits to the imagination.
Operators can either lease the KTG branded PopMarts™ or create the configuration and appearance that best integrates with their brand and specific requirements of their operation. Each PopMart™ comes preloaded with equipment so it’s ready for business the moment it’s placed and stocked. And, each unit can be prewired to be integrated with an existing POS system or a contactless mobile payment solution.
With a quick production timeline, operations can make substantive changes faster than ever before with PopMarts™. And with the flexibility, relocate-ability, and low footprint of these containers, operators have the opportunity to reach their customers where they are in ways that traditional construction simply can’t—opening the door to a truly reactive foodservice operation that can be limber enough to tackle the challenges of a dramatically shifting industry.
PopMarts™ by Kitchens To Go® were recognized by the Fast Company editors with a Fast Company 2021 World-Changing Ideas award.
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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.

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.

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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.

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.

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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.

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.

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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.

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.

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Hospitality

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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Case Studies Healthcare

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.

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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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.

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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Kitchens To Go provides mobile, modular and containerized solutions for projects of any timeframe. Markets and conditions are changing constantly, however, so please connect with us to find out what options are currently available for your project’s need and timeline.

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Case Studies Healthcare

Banner Thunderbird

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.

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.

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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.

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.

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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.’

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.

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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.

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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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.

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.

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.

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Kitchens To Go provides mobile, modular and containerized solutions for projects of any timeframe. Markets and conditions are changing constantly, however, so please connect with us to find out what options are currently available for your project’s need and timeline.

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Articles

Foodservice Flexibility

Foodservice Flexibility

With research finding that “school meals are essential to supporting the academic achievement and fundamental well-being of all pupils,” schools in California and across the country are challenged with providing adequate meals to aid youth to learn, grow, and achieve.

Do you know what institutions serve the most people per year?
When thinking of institutions that feed people daily, people may recall hospitals, correctional facilities, colleges and universities, and long-term care facilities. But what may not come to mind as quickly are K–12 schools, which served over 56 million people in 2018.

Challenges Foodservice Operators Face

As buildings age, demographics change, and new trends and regulations become standardized, foodservice operators are faced with a number of challenges. Schools across the nation are focused on providing healthy, quality options for students. States are focused on making sure that the underserved youth have access to free or reduced-price meals. As issues such as wellness, hunger, and obesity have become topics of concern, schools and foodservice professionals are challenged with responding adequately.
While many schools and foodservice operators are focused on the menu (variety, healthy, quality options), operations, and cost, these same operators are also concerned with adequate kitchen and dining space. As schools face the challenge of aging infrastructure, changing demographics, and more complex needs (e.g. dietary, on-the-go options), the kitchen and dining space and overall foodservice operations have become increasingly more essential to serve students well.
The dining space needs to also be adequate for enough seating, but focus is now placed on the environment and ensuring that the space is engaging and not too institutionalized. The dining experience is now, perhaps more than ever before, becoming an integral part of the student body’s learning environment. With access to breakfast and lunch, student learning and achievement is becoming tied to school meal programs that enrich students’ educational environment.
california's new bill
For example, California recently passed a bill (Assembly Bill No. 1871) that requires charter schools to provide needy pupils “one nutritionally adequate free or reduced-price meal during each schoolday.” The bill pointed out that California is home to more charter schools and charter school pupils in the country, but the charter schools were exempt from offering low-income pupils a daily, free or reduced-price, nutritious school meal. The research pointed out that more than 340,000 of the 630,000 charter school pupils are considered low income. Cited in the bill was that meals support health, growth, and learning.
In California, this new mandated legislature may require Charter Schools to implement a school meal program for the first time. Some schools may not have adequate kitchen facilities or a facility at all. In this case, schools may seek alternative resources to support a new or modified school meal program. One option is preparing meals at a school district’s central location and delivering the meals to each school. Another option might include contracting with a vendor to have meals prepared and delivered. Finally, another option that offers more control is to have a modular or containerized kitchen onsite at the school. Whether a temporary or permanent solution, Charter Schools are preparing to become operational quickly.
With research finding that “school meals are essential to supporting the academic achievement and fundamental well-being of all pupils,” schools in California and across the country are challenged with providing adequate meals to aid youth to learn, grow, and achieve. School districts are continually evaluating operations and seeking creative solutions to help support the students, operations, service, and quality.
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KTG can help.

Kitchens To Go has helped numerous K – 12 schools nationwide improve their kitchen and dining space through modular kitchen solutions. Often, when schools are faced with a renovation, Kitchens To Go provides temporary modular solutions that allow schools to continue serving students without interruption. Whether because of aging infrastructure, changes in population, or changing needs (e.g. dietary, on-the-go, gluten-free), Kitchens To Go has worked with schools and foodservice operators to find creative temporary and permanent solutions.

From renovations to expanded capacity, Kitchens To Go ensures business continuity so that foodservice operators can continue serving students without a lapse in service or quality. With questions about your school’s foodservice facility, contact Kitchens To Go today.

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Solutions

Five Considerations for Commercial Kitchen Renovations

5 Essential Considerations for Successful Commercial Kitchen Projects

Big projects almost never happen just the way you plan. If you’re planning a commercial kitchen renovation, you know the renovation is likely not to happen as smoothly as you would like. You need to scenario plan for the “what if’s” and plan ahead to avoid greater hassles and increased construction fatigue.

solutions designed for renovations

1. Think carefully through the alternatives.
Whether you are a college or university, a hospital or other healthcare institution, a correctional institution, a military base, or any other facility committed to feeding a large number of people, there are really only three alternatives to consider with a major commercial kitchen renovation.

With any renovation project, time and cost are usually the two biggest factors. With phased construction, the cost will usually exceed a complete shutdown. The planning for phased construction is more intricate too. Phased construction will lead to a longer period of disruption and possible annoyance to you and the people you serve.

A complete shutdown may not be an option. You have people to serve and engaging an outside catering firm may be conceivable but not preferred. Daily outside catering is expensive, usually 2—30% more than in-house production, and you lose control over quality and food safety. Further, your people know that the food is catered and there may be a feeling of a lack of options and menu flexibility.

Generally, a temporary modular commercial kitchen is the least disruptive and most cost-effective solution. That’s why the U.S. Naval Academy, Harvard Business School, the University of Southern California, major hospitals and correctional institutions all over the country, Disney, Eli Lilly, Paramount Studios and the U.S Marines, among hundreds of others, including even an oil drilling rig, chose Kitchens To Go temporary modular commercial kitchens to lessen their construction fatigue. Smaller operations can benefit from a temporary kitchen, too—if you are feeding more than approximately 50 people a day, a temporary or mobile kitchen may be a solution for you.

2. Consider the logistics and preparation needed.
Great care, consideration, and planning go into a commercial kitchen renovation project. Logistics, permitting, and health department signoffs are just a few of the challenges. If you’ve not led a significant project like yours previously, then a team leading you who has is a major advantage. The assigned Kitchens To Go team on a project supports the permitting and approvals, street closures, storage, utilities, trash, wastewater, health department sing-offs, and more.
3. Start the detailed planning now.
It can take six months or more to design, build, permit, transport and install a larger or more complicated temporary commercial kitchen solution. Planning properly ahead of time can insure no downtime and no interruption to service. Often, there can be tricky access and environmental or political issues that may require negotiation and compromise. Having a detailed, thought-out plan will help navigate these challenges.
4. Involve your temporary kitchen provider in your early project planning.
A foodservice professional may experience a major commercial kitchen renovation once or twice in their career. A modular kitchen provider like Kitchens To Go is guiding organizations like yours each day. Determining the right solution early on can reduce costs and create efficiency for your operation. Whether a mobile, modular, containerized, or permanent modular solution, Kitchens To Go will be able to assess your need and recommend the optimal solution. A solid understanding for cost, efficiency, capacity, access and environmental issues will lead to determining the right resources to serve your specific needs.
5. Recognize the costs and tradeoffs.
Admittedly, monthly lease costs for a temporary kitchen solution can look high when first encountered.  What organizations usually find, however, is that because they can do their commercial kitchen renovation without having to juggle and compromise, total cost to lease a temporary solution is less than the alternatives.
Additionally, those that choose a temporary commercial kitchen solution usually don’t have to lay off staff, shutdown the kitchen for an extended period of time, or bring in outside catering. Those who choose an interim kitchen solution continue serving their people to the same level of quality and service those people have come to expect.
While a temporary kitchen solution will be an investment above what your normal operating costs, the investment is almost always costs less than the alternatives and helps you maintain business continuity. Our recommendation is to be open and realistic to the costs and tradeoffs necessary to meet your goals for your project’s total cost, timeline, and level of service in the interim. Additionally, you must understand if the solutions proposed are efficient configurations that will make operations easier on kitchen staff and those they serve.
When a major kitchen renovation is in your future, do as hundreds of Fortune 500 corporations, educational institutions, hospitals, and governmental organizations have done, and give Kitchens To Go a call to schedule a complimentary site visit and consultation. We guarantee the discovery will help you make a wise decision that makes your next year or two go much more smoothly – honest.
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Solutions

Enriching the Campus Dining Experience

Beyond Cafeterias to Dynamic Campus Eateries

Useful and inviting dining areas are factors for college student success and satisfaction. Multiple, custom dining environments enrich the student experience and provide an atmosphere that increases campus pride.

Menu and foodservice options play an integral role in the campus dining experience. Today’s well-traveled, well-dined students desire full-service restaurants and more mixed, all-purpose spaces for eating, lounging, studying, and entertainment. Gone are the days of “cafeterias” and in are the days of trendy, hip, technologically advanced, all-purpose spaces. The challenge is accommodating the palette of the Gen Z student in aging dining complexes.

Recruitment and Retention

Recent studies have shown that the dining hall and foodservice programs play important roles in the recruitment and retention strategies for college and universities. Useful and inviting dining areas are factors for college student success and satisfaction. Multiple, custom dining environments enrich the student experience and provide an atmosphere that increases campus pride.

Out with the Old, In with the New
While we wish it were this easy, planning for a new dining hall takes time. Often, the planning and construction phase can last from four to six years. While planning may take two to three years, construction can last anywhere from 24 – 36 months. In the past, a renovation meant one of two options: a) phased construction (takes more time and costs more), or b) complete shutdown (detrimental to the students and culinary team).
Today, phased construction and a shutdown are still options, but other alternatives have emerged. There are off-the-shelf temporary trailers, but these often lack a quality, finished look consistent with the university image. Further, there are fewer options for customization and modifications within the trailers. There is the option for a conventional building in the interim, but this requires a significantly longer buildout.
Modern, Interim Foodservice Facilities
The other option is to erect a temporary foodservice facility that is contemporary in design and feels like a permanent structure. With modular units and temporary structures, this option can be assembled and operational in less time and be operational by the time demolition is set to begin on the outdated facility.
designing the right solution
An interim facility utilizes a number of different modular units all uniquely configured to the institution’s needs. A project may have a few modular units to over a dozen modular units with areas specific to preparation, cooking, dishwashing, storage, restrooms, and cold, frozen, and dry storage. A dining facility can be erected too to continue serving the same number of students and create an atmosphere that is appealing to the modern student. Until the construction is complete, the interim facility can bridge the gap and provide the same high-quality dining services that students expect.
With such a solution, colleges and universities can keep students engaged and connected on campus and help them achieve the satisfaction and success they’re seeking. Have a question about a potential project? Connect with us using the form below.
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Solutions

Innovations in Interim Foodservice Facilities

Temporary Foodservice Solutions: A Deep Dive into Modern Interim Kitchens

As hospitals, universities, and correctional facilities continue to renovate dated foodservice and dining facilities, a few trends within the industry are guiding their decisions.

Challenges Foodservice Operators Face

Foodservice operators at these institutions (schools, healthcare, senior living, government, military) are trying to accommodate an increased desire for menu customization, grab and go options, speed, fresh ingredients, dietary and gluten-free options.
While some changes can be made within existing facilities, wide-scale changes are often implemented as part of a major renovation or expansion to the existing facility. Such construction projects can often last 24–36 months, and foodservice operation teams are finding that they can keep their operations flowing and implement modern changes with temporary or interim kitchen and dining facility solutions. Kitchens To Go® and its range of Solutions To Go equip providers with mobile and modular solutions that don’t require awaiting the completion of the construction project.
mobile solutions
Mobile solutions offer great flexibility and mobility. With features from dishwashers to refrigerators, freezers, and HVAC, foodservice staff have the same state-of-the-art equipment in units that range from 18’ to 53’ long. Kitchens To Go® can equip and modify units to meet your specific specifications. Units can operate with either propane or electric too. Depending on the number of meals the institution serves, the space available on-site, and the length of the construction project, a mobile unit could be a great option to maximize space and keep operations uninterrupted.
Modular Units & Complexes
Modular kitchens are functional and efficient, perfect for long-term projects and permanent needs. Highly configurable components interchange with one another to create open, clear space for cooking and prep which facilitates good verbal and visual communication. Facilities include certified hoods with engineered make-up air, fire protection systems, and HVAC. Dry, cold and frozen storage, ware washing, dining, restroom, and office facilities can also be incorporated to create and entire complex. Kitchens To Go® partners with clients to create a customized solution that will help reduce downtime, project costs, and construction fatigue.
Special Diets
There is greater demand for gluten-free, allergen-free, kosher, vegan and vegetarian options. Having dedicated kitchen space for these offerings is often challenging, which is why a temporary or permanent solution may be needed. Kitchens To Go® can provide foodservice operators a choice of mobile or modular units, or a permanent Bolt-On® Kitchen to provide the necessary space for these offering(s) to help maximize menu options to meet the needs of the people served.
Sustainability
Institutions are keenly focused on green efforts as part of sustainability initiatives. Kitchens To Go® helps with these initiatives by repurposing the mobile and modular units, lighting, serving equipment, and even interior furnishings from one project to another. A pay-it-forward concept has emerged with institutions passing on equipment that can be repurposed to another, which also saves cost and limits the disposal of working equipment.
Through these innovative solutions, Kitchens To Go® continues to help foodservice operators ensure business continuity with only positive changes to the quality of foodservice throughout the duration of the project.
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Solutions

Modular Kitchens for Education: What You Must Know

Essential Insights on Modular Kitchen Solutions for Educational Institutions

You’ve known for a while that you need to remodel your kitchen and servery and dishwashing facility, and even your dining hall. You’ve finally gotten the architects and engineers and administration on the same page, and you’ve even gotten the budget approved.

now what?
You know there are a hundred things to think about and plan for. First off, you’re going to be down for 12-15 months—which you know will probably stretch to 18 months or more if things go like they usually do. And while you’re down, you still have thousands of meals to serve every day to hungry students. Not to mention the special events all over campus that require food service support.

Challenges Foodservice Operators Face

Who do you engage to assist in a delicate, complicated, important project that has to go right?
When the University of Southern California, The Naval Academy at Annapolis, Harvard Business School, Arizona State University, the University of Mississippi, and many other schools and universities faced exactly that problem, they called on Kitchens To Go, the leader in modular, temporary, and mobile food service facilities, and winner of the 2012 Kitchen Innovations Award for our Bolt-On modular kitchens, presented by the National Restaurant Association.
Kitchens To Go engineers, architects, and food service experts will respond to your inquiry with a complimentary site visit to get to know everything there is to know about your situation.
Your menu. Your food preparation style. Where you might place temporary facilities. Obstacles to that placement, like buildings and trees and difficult access. If there is flexibility in the timing, what time of year would be best to start the process. How long you’ll need an interim solution. Should you lease or buy. And all the hundred and one other considerations.
You can’t make that call too soon, by the way. Much like the demolition and construction of your new permanent facility, it can take a year or more to hammer out a final design, get health and building permits approved, get your modules built and furnished and delivered and installed, get utilities connected, and get approved by the health department.
Before you do make that call, here are some of the things to be thinking about, along with a few answers, so you’ll be prepared:
Size, layout, configuration of multiple units, type of energy used, equipment, dry and cold storage, delivery time, etc.
Modules are available in sizes ranging from 8.5 ft x 20 ft up to 12 ft by 60 ft, constructed for use with natural gas, propane or electricity, and with or without HVAC and refrigeration. All equipment is commercial grade, and is NSF and UL approved. Equipment is pre-installed and pre-tested to avoid any on-site challenges. In compliance with the strictest safety standards, units include Tempered Make-up Air, and exhaust systems with fire suppression as well.
Modules can be configured for cooking, food prep, assembly, serving, and washing. Other modules can be used for storage or office space. There are even toilet and locker room modules, as well as trash rooms and recycling centers. Modules are designed to maximize flow, accessibility, and productivity, even when many modules are connected together. They are designed to be able to be lifted and set by crane if road access isn’t feasible. Rooftop placement, arborist concerns, or ensuring historic venue safety and protection are all easily handled.
Modules can be configured in unlimited arrays. When USC needed a solution, we designed, built and linked 17 individual modules, and connected them to an 11,000 square foot custom-built aluminum-framed membrane structure that we also built to ensure long-term integrity and aesthetic value. When the Naval Academy replaced their facilities, we provided the membrane structure (that successfully withstood several nasty blizzards) and other modules that enabled the Academy to prepare and serve some 14,500 meals per day to their 4,500 Midshipmen.
We have solutions for smaller operations, too—from about 50 students up. We will provide a comprehensive engineered drawing package that will help your team in getting required code approvals and permits from campus, regional, and state Building and Health Departments. We’re familiar with code requirements throughout the country, and all modules are designed and built to conform to all health and building codes.
PROGRAMMING & DESIGN
1–4 weeks, or longer for very large or complex projects

CODE APPROVALS
2–4 weeks

PRODUCTION
1–4 weeks, or longer for very large or complex projects

DELIVERY & INSTALLATION
1–4 weeks, or longer for very large or complex projects

TESTING & TRAINING
2–5 days

TOTAL
5 to 18 weeks, or more, for larger projects
As you can see, a large or complex project, such as one with a great deal of high-end custom design, with significant physical or environmental challenges can easily take six months or more to design, build and install. Our expertise can help in the planning process, so the earlier we get involved, the better.
In cases of emergency or disaster relief, we have self-contained units ready to ship in just a day or two, for rapid delivery and installation. We can get you up and running very quickly with a multitude of turnkey solutions, but might not have all the custom options available when we have time to engineer a solution specific to your operation.
The single most important factor when dealing with our solutions is that every cost is outlined before you commit, so there are no surprises later from hidden costs. That is absolutely critical to a successful implementation, so please make sure that you are guaranteed of that from your provider. After all, if you’re 6 months in to a big project and a hidden cost comes up, what are you going to do – have all the equipment removed and start over? Not likely.
In many instances, our clients find leasing this kind of equipment makes the most sense. Modules can also be purchased, which generally starts to make sense if the project is anticipated to last more than 18 months and there is a defined use for the facility after the end of the project. For example, USC purchased the student union complex  and converted it into an athletic arena, but returned the kitchen production units when their new kitchen and dining facility was ready.
Every solution we offer is unique, so we urge you consult with an expert to assist you in navigating every single facet of your project roll out and implementation. Delivery, Installation & Removal fees vary based upon the size of the project and site conditions. Utility costs are comparable to the average costs for the facility being replaced.
Phased construction may be an option, but it typically takes two or three times as long and is much more expensive and disruptive than doing the entire job as a single seamless process. Phasing may not be possible in instances where the new facility covers the existing footprint, or where there are security issues, such as on a military or high-tech facility.
Halting in-house foodservice and partnering with an outside foodservice provider to have meals brought in from an off-site venue can often cost 20% – 30% more than in-house production. There is also the possibility to consider that you lose control of food safety, consistency and quality. In addition, a kitchen shutdown can cause morale problems as you have to relocate or lay off staff. An interim kitchen reduces costs, minimizes the length of the project, and ensures quality control and consistency.
Temporary kitchens are a cost-effective and efficient solution for:

Check out these related case study videos from Harvard University, the U.S. Naval Academy, and California State University, Long Beach.

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Kitchen Closed for Renovations?

Seamless Solutions for Your Kitchen Renovation Needs

Planning a renovation or expansion of your commercial kitchen? Let KTG take one obstacle out of the way by providing a mobile, modular or containerized commercial kitchen, designed to meet your specific foodservice requirements. Whether your renovations will take a month or a year, we can provide health and building code compliant temporary kitchen facilities to keep your population fed and your staff employed. Contact us and we will answer questions and walk you through the planning process!

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Do you need a food truck?

Exploring the Benefits of Mobile Food Services: Is a Food Truck Right for You?

Our ever popular 18' step van is available for lease! This is a great unit that has been on a university campus for the last seven months supplying the students with awesome chicken wings. Once the last wing is cooked graduation weekend, this food truck will come "home" for a good cleaning and refurbishing and be ready to roll again. Let us know if you have a need. Better yet, let us design and build one for your concept!

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Kitchens for Disaster Relief & Recovery

Mobile Kitchen Solutions for Effective Disaster Relief and Recovery

Kitchens To Go has many years of experience in building mobile kitchens that are designed to your exact specifications, and we work tirelessly to ensure your mobile kitchen is completed in the allotted time for effective emergency disaster response.

versatility for unplanned situations

Kitchens To Go is proud to work with NC Baptist Men’s Disaster Relief Ministry in their effort to provide hot meals to those afflicted by disasters. Kitchens To Go has many years of experience in building mobile kitchens that are designed to your exact specifications, and we work tirelessly to ensure your mobile kitchen is completed in the allotted time for effective emergency disaster response. We are one of the nations’ largest providers for emergency management operations.  For the NC Baptist Men’s Disaster Relief Ministry, we worked to create a 40’ generator-powered mobile kitchen for immediate disaster relief.

We work with you from planning your kitchen to completion of construction to ensure your mobile kitchen equipment meets your needs. All of our mobile kitchens for disaster relief are created with diamond plate floors that roll up the wall for easy cleaning. The surfaces are all stainless steel or anodized aluminum to further make clean-up a less daunting task. Our mobile kitchens also have great versatility. They are available with fully enclosed and easily installed crossover connections to attach to a permanent structure. The professionals at Kitchens To Go are proud to be a nation’s top provider of mobile kitchens for disaster relief.
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KTG Receives 2012 Kitchen Innovations™ (KI) Award

KTG Receives 2012 Kitchen Innovations™ (KI) Award

Kitchens To Go, a leading provider of mobile and modular kitchen solutions, announced that the company’s Bolt-On Kitchen solution has been recognized by the National Restaurant Association with a 2012 Kitchen Innovations™ (KI) Award.

temporary or permanent, turnkey solutions

The solution, which was first introduced at the NRA’s 2011 conference, quickly gained traction with deployments in Massachusetts, Virginia, and Washington, D.C. In each instance, the commercial food service operations in these locations did not have the luxury of waiting the typical eight-months time that is usually required to gain permit approvals, design and then build a new kitchen on site. The Bolt-On Kitchen can be deployed in less than half this time, providing a high quality commercial kitchen solution that arrives on site and ready for installation and operation.

Unlike temporary solutions, the Bolt-On Kitchen is a customized pre-constructed, code compliant turnkey kitchen that’s permanently affixed to a building, enabling reallocation of interior space. This value was demonstrated in several projects over 2011, including projects at a school, at a software company and at a government facility. When deployed at Phillips Academy in Andover, MA, four modular Bolt-On Kitchens were attached to the school’s outdoor hockey arena, which was converted into an enclosed open dining space. This converted space served as the temporary dining commons for a two year period during the renovation of the historic on-campus dining commons.
After the dining commons renovation was completed, two of the four modular kitchen units were removed from the complex and the remaining two units were left in place to provide foodservice and catering support when the former hockey arena was converted again, this time from a temporary dining space into a special events center.
Another successful deployment occurred at Micron Technology in Manassas, VA, where Kitchens To Go’s modular kitchen units were connected to an existing Micron Technology production facility to provide foodservice production, servery and dining space. In addition to dining, the attached clear span space was used as a gathering place for company meetings and special events. The additional Bolt-On space allowed for the existing interior foodservice area to be “re-captured” for microchip production, thus providing a higher return per square foot use of the existing building.

The Bolt-On Kitchen has also been deployed by the U.S. government. After completing construction of a new special events center at the Washington Naval Yard in Washington, D.C., it became apparent that there was a need for additional foodservice production. The only viable option to meet the requirements of the catering program and banquet rooms was to add kitchen space through a Bolt-On Kitchen. The exterior of the bolt on facility was constructed to match the exterior façade of the existing special events center, making it a seamless and attractive addition. A model of the Bolt-On Kitchen will be showcased in the interactive Kitchen Innovations Pavilion in its central location on the exhibit floor (booth 2440L) at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, May 5-8 at Chicago’s McCormick Place.

Kitchens To Go's Ralph Goldbeck receives the 2012 Kitchen Innovation Award from the National Restaurant Association's panel of independent judges during the conference.

How it works
Kitchens To Go’s Bolt-On Kitchen is a pre-constructed, code-compliant kitchen that may be affixed to an existing building on a permanent or lease-term basis, yielding savings over conventional construction costs. The Bolt-On Kitchen is a modular facility, which is joined to a permanent structure by a common sidewall, and is delivered with a custom-finished interior and exterior construction to match the existing building aesthetics and maintain the important brand image of each food service operation.
“These Bolt-On kitchens have been installed in less than one month, are code-compliant and have the ability to serve our clients for years to come,” said Ralph Goldbeck, AIA, and partner, Kitchens To Go. “Our products are built to meet the highest specifications required in the U.S., and our modular solutions have earned their reputation as quality products that exceed our clients’ expectations time after time.”
“The independent panel of judges selected these products based on the forward-thinking approach to commercial kitchen equipment demonstrated by their innovative creators,” said Jack Crawford Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “These truly groundbreaking products will have a substantial impact on the efficiency and success of restaurant kitchens, as well as the profitability of the restaurant itself. As the largest restaurant and hospitality trade show in the United States, the NRA Show offers the perfect forum to explore trends and find new products to enhance restaurant operations.”
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Mobile Kitchens for Disaster Relief

Empowering Disaster Response with Mobile Kitchen Solutions

Disaster relief respondents regularly head into torrential downpours and winds blowing at the speed of a NASCAR race. These brave individuals are the front lines of countless non-profit, for profit and governmental agencies.

response & recovery

Kitchens To Go frequently follows these fearless souls, but usually well after the disaster has occurred. We provide mobile kitchens and mobile shower trailers to the brave disaster relief workers. These temporary kitchens and shower trailers can operate in the field for an extended period of time, which better aids workers in areas hit hard by hurricanes and tornadoes.
Our mobile kitchens for disaster relief are used by the American Red Cross, emergency canteens by the Salvation Army and shower trailers by Ok’s Cascade in Washington State. Kitchens To Go wants to reach out to more disaster relief workers at the 2012 National Hurricane Conference in Orlando, Fla., March 26 – 29. Their temporary kitchens for disaster relief provide hurricane susceptible parts of the country with needed food staples for both the victims and respondents.

Be prepared for when disaster strikes by coming to the Hilton Orlando to receive education and professional training, as well as view the tools necessary for response and recovery. Kitchens To Go wants to make sure the Golf Coast and East Coast have the best in mobile kitchens when disaster strikes. Their temporary kitchens can feed thousands, continuing to save each person’s life after their initial rescue from the debris. Join Kitchens To Go at booth 620 to view the latest in mobile kitchens for disaster relief.

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NCAA College Cup Concession Trailer

UCSB's Innovative Approach with a Custom-Built Concession Trailer

UC Santa Barbara Turns to Carlin Manufacturing for State-of-the-Art, Commercial-Grade Mobile Kitchen.

Carlin Manufacturing, a leading provider of mobile and modular kitchen solutions, has delivered a custom-built mobile kitchen for the University of California-Santa Barbara (UCSB). The five-window concession trailer was ordered with the express purpose of helping the university serve the needs of thousands of soccer fans that will converge on the campus between December 10-12th for the 2010 NCAA Men’s College Cup, in which a new Division 1 men’s soccer champion will be crowned.

providing customized mobile solutions

UCSB will host a national championship event for the first time since the men’s volleyball championship of 1974. This also signifies the second Men’s College Cup to be awarded to a west coast university since 1986. Therefore, the historic event has led the UCSB Athletics team to make several improvements to Harder Stadium, which holds nearly 17,000 fans, with the new concession trailer serving as the centerpiece of these improvements.
UCSB placed the order for the concession trailer after learning that it would host the College Cup in May, and within eight weeks Carlin Manufacturing was able to deliver the 46×8.5 trailer that will keep five-to-seven food service staff busy as they fill orders from customers. The trailer’s equipment schedule features fryers, a four-burner cook top, a double-stack convection oven, charbroiler, hot holding wells, reach-in refrigeration, overhead air conditioners and three soda dispensing systems among its equipment schedule.
The trailer, which has already been used on campus for select athletic events, also features a customized service window, which was lowered by six inches in order to make it more accessible to the many young fans that will be attending College Cup. After the College Cup, UCSB plans to use the trailer to serve other outdoor activities on and around campus that may require high-volume food service. The university said the trailer could also be used to serve the community during times of emergency.
“Soccer fans from throughout the U.S. will converge on our great campus for the College Cup, and we knew that we needed a concession trailer capable of serving the volume of people we will see, but one that will also serve our campus needs for years to come,” said Jill Horst, director of residential dining services. “Carlin Manufacturing’s outstanding reputation for quality and service made them an obvious choice to help us fill this need and ensure that our fans have a wonderful and memorable experience at College Cup.”
“Our experienced sales and design team brings years of experience and know-how to each project, making sure that each mobile kitchen we build adds to the overall success of our client,” said Ralph Goldbeck, partner, Carlin Manufacturing. “It has been a pleasure to work with the Residential Dining Services team to create a mobile kitchen solution that meets the high-volume food service needs of Harder Stadium and the UCSB community.”
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U.S. Naval Academy Kitchen Complex

Naval Academy Renovations: A Modular Kitchen Solution

Despite enduring three record blizzards, the Kitchens To Go team delivered a fully functional temporary kitchen complex, with capacity to feed 4,500 hungry Midshipmen three times daily for the next 18 months.

Challenges Foodservice Operators Face

Kitchens To Go, a leading provider of mobile and modular kitchen solutions, just commissioned a new project for the U.S. Naval Academy that saw the company deliver a 38,350 square foot replacement kitchen on the famous Annapolis, MD campus in less than 78 days, from ground breaking to fully approved opening. Founded in 1845, the Naval Academy (USNA) is a four-year undergraduate institution that strives to accomplish its mission to develop midshipmen morally, mentally, and physically to serve as officers in the Navy and Marine Corps upon graduation. An important component of being able to accomplish these goals is making sure that the entire brigade is well-nourished.
King Hall, which serves as the on-campus galley, had become outdated and in need of renovation in order to meet current standards for serving midshipmen approximately 14,000 fresh meals each day. After much consideration and analysis, academy leadership determined that a temporary catering solution or a phased construction approach would be logistically impractical and too costly. As a viable solution, Kitchens To Go was hired through the general contractor Barton Malow to design and build a temporary kitchen complex on campus, which will substitute for the galley during the projected 18 months it will take to revamp historic King Hall Galley.
The new modular kitchen complex is set in East and West Smoke Court on the USNA campus and features a 14,100 square foot code compliant Sprung clear span tension membrane structure, with full utility package. The Sprung Structure houses receiving, cold and dry storage, and cold preparation space needed for the USNA to prepare and serve approximately 14,000 daily meals in three intervals (breakfast, lunch, dinner).
“Even though the project start was weather delayed, it was completed on time, with no interruption of the daily campus life and, most importantly, not a single missed meal,” said Bob Wyatt, vice president of the eastern region, Barton Malow. “The Kitchens To Go team did an outstanding job, and the USNA’s kitchen and administrative staff of 96 were able to quickly move into the new facility and seamlessly continue their work of feeding the brigade.”
“We endured the worst winter in Maryland’s recent history, with three separate blizzards hitting during our construction cycle,” said Scott Karoll, director of operations, Kitchens To Go. “Despite the awful weather and logistical issues that three blizzards caused, our crew thrived on the challenges of this project and we are immensely proud of the finished product.”
The building- and health-code compliant facility meets all permanent codes and could easily be used for years not just the 18 months required. This temporary commercial kitchen features 10 cooking and panning modules, four clam shell griddles, 12 roll-in combi-ovens, six 80-gallon steam kettles, separate bulk and day-issue refrigerators, freezers and dry storage spaces, and two dishwasher modules. The facility also has a separate warehouse and receiving area, chemical storage, trash room and an administrative office complex that includes locker rooms and toilet facilities for the kitchen staff.
“We are immensely proud of our work at the U.S. Naval Academy,” said Steve Rubin, partner, Kitchens To Go. “Our temporary kitchen complex enables the USNA to renovate King Hall in the most time-efficient way possible while retaining all existing kitchen staff with no operational interruptions.”
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Kitchens To Go provides mobile, modular and containerized solutions for projects of any timeframe. Markets and conditions are changing constantly, however, so please connect with us to find out what options are currently available for your project’s need and timeline.

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