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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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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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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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Connect with us.

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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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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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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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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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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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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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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