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KTG Receives 2012 Kitchen Innovations™ (KI) Award

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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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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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Carlin Manufacturing & Kitchens To Go: An Innovative Partnership of Solutions

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Carlin Manufacturing & Kitchens To Go: An Innovative Partnership of Solutions

“After 30 years in business, we enjoy knowing that the Carlin and Kitchens To Go names have earned their reputation for delivering quality products that exceed our client expectations time after time.”

Ralph Goldbeck | AIA & Carlin Manufacturing Partner
Carlin Manufacturing and its partner company, Kitchens To Go, are in the mood for a birthday celebration. The leading providers of mobile and modular kitchen solutions have come to National Restaurant Association’s NRA Show 2011 to celebrate Carlin’s 30th anniversary and to unveil a new commercial kitchen concept known as Bolt-On Kitchens.

quality solutions delivered

The Carlin-Kitchens To Go Bolt-On Kitchen represents the companies’ creative response to many requests it has received for a fast, efficient alternative to a brick-and-mortar expansion or replacement of a commercial kitchen facility. The company has already delivered Bolt-On Kitchen solutions to food service establishments in Arizona, California and Washington, D.C.

In each instance, the commercial food service operation did not have the luxury of waiting the four-to eight-months time that is usually required to gain permit approvals, design and then build a new kitchen on site, which would result in an enormous disruption of daily operations. Instead, each company chose to have Carlin’s team of experienced construction and food service professionals design, build and deliver a new, code-compliant and comfortable kitchen in just one-half of this time (typically two-to three-months).
Carlin-Kitchen 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 of at least 30 percent over conventional construction costs. The Bolt-On Kitchen is a modular facility, which is joined to a restaurant’s permanent structure by a common sidewall, and is delivered with a custom-finished interior and exterior construction to match the existing building and maintain the important brand image of each food service operation.
“Our products are all built to meet the highest specifications required in the U.S., and our modular solutions have an impressive track record of sustained quality,” said Ralph Goldbeck, AIA, and partner, Carlin Manufacturing. “After 30 years in business, we enjoy knowing that the Carlin and Kitchens To Go names have earned their reputation for delivering quality products that exceed our client expectations time after time.”
30 Year Anniversary of Carlin Manufacturing
More than a quarter century ago, Carlin Manufacturing founder Kevin Carlin was a busy caterer who wanted to prepare fresh, quality food on location. But he continued to encounter problems that are typical of food caterers everywhere: substandard equipment, difficult and dangerous working conditions, and an inability to maintain high-quality food products over the course of a job. Carlin gave up on catering and instead threw himself into his new passion for providing excellent mobile kitchens and kitchen facilities. That idea is what still drives Carlin Manufacturing today.
Mr. Carlin built his first mobile unit in 1980 and founded Carlin Mobile Kitchens in 1981. Now in its 30th year, Carlin Manufacturing continues producing mobile kitchens, re-locatable buildings and specialty vehicles for an array of clients. Carlin’s products currently serve customers in more than 24 countries around the globe with vehicles built for fast food giants like McDonald’s, Burger King, Pizza Hut and Taco Bell.
Carlin’s Midwest manufacturing facilities produce mobile and modular units for all branches of the military, as well as the American Red Cross and Salvation Army. From disaster relief vehicles to the Oscar Meyer Weinermobile, Carlin continues to discover new ways of satisfying the evolving needs of its clients. In 2004, Carlin Manufacturing took an important step in its history as it formalized a partnership with Kitchens To Go, leading the companies to serve an untapped market that required a complete temporary facilities package. The Modular Kitchen Concept was born out of client needs. Being among the first to implement the modular kitchen concept, these unique, building and health code compliant facilities brought the modular concept to a higher professional level.
“We continue to be amazed by the new opportunities we have to help improve food service operations with our mobile and modular solutions,” Goldbeck said. “The Bolt-On Kitchen is just a natural and logical evolution of the modular kitchen solutions we have been building on a large scale for the past 25 years.” Kitchens To Go and Carlin Manufacturing have a client list that includes major corporations, disaster relief agencies, hospitals, universities, hotels, governmental agencies and sports venues from coast to coast and throughout the world.
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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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Concession Trailer to Serve Thousands at 2010 NCAA Men’s College Cup

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Concession Trailer to Serve Thousands at 2010 NCAA Men’s College Cup

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.”
related blog posts

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

Kitchen Maintains Production for U.S. Naval Academy during Renovations

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Kitchen Maintains Production for U.S. Naval Academy during Renovations

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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