Small and large-scale renovation projects can affect the continuity of foodservice operations. Kitchens within non-commercial institutions such as hospitals, universities, and correctional facilities must operate daily. During renovations, food service operators must determine how the kitchen and dining facility will be affected and determine a solution that will ensure business continuity.
Daily operations must continue without disruption to keep people fed. Kitchens To Go specializes in the design of interim commercial kitchens, serveries, and dining spaces to ensure people are well fed in safe, comfortable, environments with minimal disruption to expected service.
Temporary Modular Commercial Kitchen
When a renovation affects the kitchen or foodservice operation, a temporary modular kitchen is often the least disruptive and most cost-effective solution. With renovations typically averaging anywhere from 6 to 36 months, depending on size and scope, the temporary commercial kitchen is a standalone facility that operates the duration of the project. This solution provides peace of mind to foodservice operators because the kitchen is designed according to the client’s unique needs and specifications.
Kitchens To Go’s architectural and engineering team works with key people within your organization to understand the scope of the renovation and determine the ideal, customized solution for your facility. Kitchens To Go’s team will work with your team to carefully plan for logistics, permitting, health department approvals, street closures, storage, utilities, trash, wastewater, and more to carefully transition your team to the interim project on time.
Temporary (interim) kitchens are often an ideal alternative to phased construction, outside catering, or a kitchen shutdown. As a cost effective and efficient solution, interim kitchens appeal to foodservice professionals who need to maintain business continuity and want to do so with no layoffs, no long-term outside catering, and no lapse in service.
Contact Kitchens To Go today with questions regarding your impending new foodservice facility.