Category: Case Studies

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Case Studies Hospitality

V. Sattui Winery

V. Sattui Winery
CASE STUDY

V. Sattui Winery

Sustaining Operations During a Major Renovation
Client

V. Sattui Winery, St. Helena, CA

The Need

Continue serving visitors during a full-scale marketplace renovation.

The Solution

Modular kitchen and marketplace for uninterrupted guest service.

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Kitchens ToGo at V. Sattui Winery
Kitchens To Go Solutions for V.Sattui Winery
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Temporary Kitchen Solutions for V.Sattui
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V. Sattaui
V. Sattui Winery Signage

Preserving Operations During Major Renovations with Mobile Solutions

V. Sattui Winery, a beloved Napa Valley landmark, has enchanted visitors with its handcrafted wines, Italianate architecture, and picturesque picnic grounds since 1885. Producing over 60 wines exclusively sold on-site and online, the winery draws approximately 300,000 visitors each year. However, its marketplace, deli, and tasting room—originally constructed in the early 1970s—were in need of a significant renovation to elevate the visitor experience and expand the facility by 2,500 square feet. This update aligned with the winery’s 50th anniversary in 2025, marking an ideal time for a major refresh. Yet, closing the winery for construction posed substantial risks to guest satisfaction, staff retention, and revenue. Continuous operation was crucial.

To keep operations running smoothly, V. Sattui Winery collaborated with Kitchens To Go (KTG) and our sister company, Mobile Modular, to provide a temporary kitchen and modular setup that would support the winery’s needs through the year-long renovation. The primary solution was a state-of-the-art mobile kitchen that allowed V. Sattui to continue offering fresh, on-site culinary experiences during the renovation. Additionally, a 36′ x 60′ modular building served as a temporary marketplace and tasting room, complete with ADA-compliant ramps and pathways, ample space for tastings, and food and wine sales.  Located in shaded picnic areas, the temporary structures blended seamlessly into the landscape and maintained the rustic charm that visitors expect from V. Sattui.

Navigating the installation required extensive coordination with Napa County to meet local zoning and environmental standards. Every detail—from temporary utility connections for water, sewer, and electricity to the modular structures’ aesthetic integration—had to comply with regulatory requirements. The permitting process led to some delays, yet the V. Sattui team and our partners worked diligently to adjust timelines and modify the structures as needed to comply with county standards. These adaptive measures ensured that the modular facilities not only met operational needs but also provided a high-quality experience for guests.

With the high volume of visitors, the modular units and mobile kitchen had to be fully functional and immediately operational. Thoughtfully designed interiors, including original bars and displays, recreated the warm, inviting atmosphere of the winery’s tasting room. Initially, staff and guests were uncertain about the transition to modular spaces, concerned that the historic charm might be lost. However, the transformed interiors quickly put these concerns to rest. The layout facilitated smooth traffic flow, allowing guests to enjoy the same exceptional experience throughout the renovation.

The mobile kitchen played a pivotal role in ensuring V. Sattui could maintain its high standards in food service. This setup enabled on-site preparation of fresh foods, allowing the winery to deliver the diverse culinary offerings that are essential to the V. Sattui experience. The modular marketplace provided ample space for wine tastings and merchandise, enabling the winery to serve hundreds of thousands of visitors and keep operations nearly unchanged.

The mobile kitchen played a pivotal role in ensuring V. Sattui could maintain its high standards in food service. This setup enabled on-site preparation of fresh foods, allowing the winery to deliver the diverse culinary offerings that are essential to the V. Sattui experience. The modular marketplace provided ample space for wine tastings and merchandise, enabling the winery to serve hundreds of thousands of visitors and keep operations nearly unchanged.

"Kitchen’s To Go and Mobile Modular provided a solution that allowed us to stay in business and welcome hundreds of thousands of guests during a major remodel of our historic marketplace. Thanks to their expertise, we were able to continue offering the V. Sattui experience, even during significant construction."
Tom Davies
President of V. Sattui Winery

By May 2024, the modular units were fully operational, enabling V. Sattui to preserve staff employment, accommodate visitor demand, and sustain business continuity. As the winery approaches its planned reopening in Spring 2025, the temporary modular setup has proven invaluable, preserving the guest experience and the winery’s reputation through this significant transition. V. Sattui’s project underscores the value of flexible modular solutions for high-traffic businesses, allowing them to maintain operations smoothly through major renovations. This successful project demonstrates how adaptable, quality-driven temporary setups can meet complex regulatory requirements and provide guests with exceptional experiences during times of change.

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Case Studies Military

Camp Pendelton, Area 52: Temporary Dining Facility

Camp Pendelton Image
CASE STUDY

Camp Pendelton, Area 52: Temporary Dining Facility

Ensuring uninterrupted meal service during renovations at one of the largest Marine Corps bases in the U.S.
Client

Camp Pendelton, Area 52 (Oceanside, CA)

The Need

Continuous meal service during renovations

The Solution

Turnkey modular kitchen facility

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Seamless Temporary Kitchen Solution for Area 52

Camp Pendelton, located in Oceanside, CA, is one of the largest Marine Corps bases in the United States, playing a critical role in supporting military operations and training. When the Area 52 mess hall required renovations, it was essential to ensure that dining services continued without interruption for the troops stationed there. Whiting Turner was selected to renovate the dining hall and was tasked with procuring a temporary dining facility to ensure uninterrupted meal service for the Marines during construction. Kitchens To Go was selected to design and deliver a comprehensive temporary kitchen solution that would meet the demanding needs of the base.

To support the preparation of 3,000 meals daily across breakfast, lunch, and dinner, Kitchens To Go supplied six 12×56-foot modular kitchen units. These units included designated areas for cooking, washing, food preparation, administrative offices, and storage. Additionally, the facility featured oversized, single-piece walk-in refrigeration and freezer units, ensuring that the base’s high-volume food storage needs were met.

A critical feature of the temporary kitchen solution was the implementation of a tempered makeup air system, designed to circulate fresh, conditioned air within the workspace. The kitchen was fully designed and engineered to meet the stringent requirements of the state of California’s Department of Housing and Community Development (HCD), ensuring compliance with all applicable regulations.

Kitchens To Go was chosen for their proven track record of supporting military projects, previous experience working at Camp Pendelton, and their willingness to engage with Whiting Turner early in the bidding process. The team’s ability to present a clear proposal and competitive pricing gave Whiting Turner confidence in Kitchens To Go’s ability to handle the project. Their commitment to supporting the project even before the contract was awarded demonstrated their proactive approach.

The project posed several challenges, including the need to keep the temporary kitchen under 5,000 square feet. Additionally, the site had a significant slope, which required Kitchens To Go to develop a foundation system that compensated for the uneven terrain across the complex’s length. Despite these obstacles, the installation was completed smoothly, allowing for seamless continuity in dining operations at the base.

The temporary kitchen facility, leased for 26 months starting on May 1st, 2024, has provided sufficient time for the renovation of the permanent mess hall. By utilizing this solution, Camp Pendelton was able to maintain full operational capacity during the construction process, avoiding any disruptions to meal service. This approach not only saved time but also reduced overall project costs by minimizing downtime and logistical complications.

Kitchens To Go’s ability to deliver a customized, fully compliant solution within the project’s unique constraints ensured that the Marines stationed at Area 52 were able to continue their operations with no interruptions in their daily routine. The temporary facility allowed for a smooth transition during the renovation of the permanent dining hall, reflecting the importance of flexibility, innovation, and reliability in military dining solutions.

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Case Studies Healthcare

Western Mental Health Institute

Western Mental Modular Exterior

CASE STUDY

Western Mental Health Institute

Western Mental Health Institute partnered with Kitchens To Go for a swift, cost-effective modular kitchen solution, ensuring uninterrupted patient care.

Client

Western Mental Health Institute in Bolivar, TN

The Need

Urgent Kitchen Facility Replacement

The Solution

Innovative Modular Kitchen Transition

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Temporary Kitchens Ensure Uninterrupted Care:

Confronted with a serious safety issue in their facility, Western Mental Health Institute (WMHI) in Bolivar, TN, urgently needed a rapid solution to maintain foodservice operations while tackling the building’s safety challenges. Partnering with Kitchens To Go (KTG), WMHI quickly transitioned its team to a fully equipped, 53-foot mobile commercial kitchen in June 2022, ensuring continuous meal service for their 150 patients without interruption.

This provisional setup served as a bridge until September 2023, when a modular commercial kitchen solution from KTG was installed that included comprehensive cook, prep, and dishwashing modules plus storage units and seamlessly integrated into WMHI operations. The modular kitchen will support the facility for the next few years while WHMI manages the design, funding, and commissioning of a new facility.

This strategic collaboration not only addressed the critical infrastructure challenge but also led to significant cost savings and operational efficiencies. By avoiding the need for external meal services, WHMI continued to provide high-quality care and support to its patients. The project exemplified adaptability and innovative problem-solving in healthcare, highlighting how rapid response and effective planning can lead to successful long-term solutions in critical service areas.

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Case Studies Commercial Foodservice

The Ahwahnee Hotel

CASE STUDY

The Ahwahnee Hotel

When The Ahwahnee Hotel needed support for its operation during a renovation, Kitchens To Go provided a temporary commercial kitchen complex to maintain foodservice continuity.

Client

The Ahwahnee Hotel in Yosemite National Park, Mariposa County, CA

The Need

A commercial kitchen to support The Ahwahnee Dining Room, famous for its sumptuous Sunday Brunch, during renovation of the hotel’s existing kitchen and seismic safety upgrades to the facility. The much-needed work will ensure The Ahwahnee is safe for present and future generations of Yosemite visitors.

The Solution

Due to the high elevation, challenging terrain, and site restrictions, a containerized commercial kitchen complex was the best solution. The complex includes areas for food preparation, cooking, dishwashing, dry storage, walk-in coolers and freezers.

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A One-of-a-Kind Project:

The Ahwahnee Hotel built in 1927 is special. The granite-façade crown jewel of Yosemite Park nestles in the heart of Yosemite Valley with Half Dome and Glacier Point serving as awe-inspiring, dramatic backdrops. Icons of our time, and past generations, have rested their heads at this National Historic Landmark, including the United States Navy who took over the building and used it as a convalescent hospital for those wounded during World War II. And, it was the inspiration for the interior sets of Stanley Kubrick’s The Shining.

When asked to provide support during renovations at this prominent location, Kitchens To Go was proud to accept, and deliver! A temporary containerized commercial kitchen complex was installed and will remain in use for 13 months. Containers are durable and safe and designed to operate comfortably, and efficiently, in extreme conditions. A containerized kitchen complex offers a high-capacity work environment with the functionality and flexibility needed to support a foodservice operation. It’s a perfect choice during a large-scale renovation in a hard-to-reach location.

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Case Studies Commercial Foodservice

Salvation Army’s Mobile Kitchen

CASE STUDY

Sustaining Hope Through Mobile Meals: The Salvation Army's Enduring Mission of Care

Fueling Communities, One Meal at a Time: The Remarkable Journey of The Salvation Army’s Mobile Kitchen

Client

The Salvation Army

The Need

The Salvation Army requires a means to provide food and support to people affected by disasters, homelessness, and poverty in diverse locations.

The Solution

A versatile, mobile kitchen that delivers hot meals to people in need across various locations.

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The Salvation Army's 29-Year-Old Mobile Kitchen Continues to Serve as a Lifeline to Those in Need

The Salvation Army has been providing aid and support to people in need for over 150 years. In their efforts to help those who are struggling, they have utilized a wide range of tools and resources. One of these resources is a mobile kitchen unit that has been in use for over 29 years.

The mobile kitchen was originally manufactured in 1994 in Fresno, CA by Carlin Manufacturing, a legacy brand of Kitchens To Go by Mobile Modular and has been serving The Salvation Army ever since. The mobile kitchen is a self-contained unit and can be driven to various locations allowing the organization to provide food to people in need no matter where they are.

Over the years, the mobile kitchen has been used in a variety of situations. It has been deployed to areas affected by natural disasters, such as hurricanes, floods, fires, and earthquakes, where it has provided hot meals to people who have been displaced from their homes and businesses. It has also been used to provide meals to the homeless in urban areas, as well as to those who are living in poverty in rural communities.

Despite its age, the mobile kitchen is still in use today. It has been well-maintained and regularly serviced to ensure that it remains in good working order. The Salvation Army continues to rely on the unit to provide food and support to people in need, and they have no plans to retire it anytime soon.

The longevity of the mobile kitchen is a testament to its durability and effectiveness. It is a reminder that sometimes the simplest solutions are the best, and that a well-maintained piece of equipment can continue to provide value and support for many years.

In conclusion, The Salvation Army’s 29-year-old mobile kitchen is a symbol of the organization’s commitment to helping those in need. It has been an invaluable resource in providing food and support to people in a wide range of situations, and its continued use is a testament to its durability and effectiveness.

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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.

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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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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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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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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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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.

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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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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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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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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.’

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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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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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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 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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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.

General & Project Inquiries
Categories
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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Related Case Studies
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.

General & Project Inquiries

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131 West Jefferson Ave,

Suite 223

Naperville, IL 60540

Phone: 866-499-5481

Fax: 630-355-1610

9876 West Old Road,

US 30

Etna Green, IN 46524

  • International Headquarters
  • 131 West Jefferson Ave.
  • Suite 223
  • Naperville, IL 60540
  • Phone: 866-499-5481
  • Fax: 630-355-1610
  • Renovation Center
  • 9876 West Old Rd.
  • US 30
  • Etna Green, IN 46524
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