New Construction

Small and large-scale new construction projects can affect the continuity of foodservice operations. Kitchens within non-commercial institutions such as hospitals, universities, and correctional facilities must operate daily without interruption. We are here to help food service operators determine how the kitchen and dining facilities will be affected, and provide a solution that will ensure business continuity.

logistics

operational considerations

When foodservice facilities are considering new construction, Kitchens To Go strategizes with you to either build the new foodservice facility or provide an interim foodservice facility during the construction phase. Kitchens To Go’s architectural and engineering team will partner with you to determine the best route for the new construction project.
Questions to consider
  • How many people will you serve daily?
  • What is the desired occupancy of your new facility? (Servery; Dining)
  • What is the desired timing for your new facility to be operational?
  • Are there any unique requirements with your new facility?
  • Site layout, restraints and topography.
  • Are utilities readily available?
  • State and local building code and health code requirements.
  • Ancillary spaces needed (dining, servery, rest rooms, offices, cold, dry and frozen storage.
timeframe

dependability when you need it

When new construction projects have an existing facility that can remain operational until the new facility is built, then there may not be a need for an interim foodservice facility. But if operations may be affected and disrupted due to the construction project, then an interim facility may be a necessary part of the project to ensure business continuity. If no existing facility is available, Kitchens To Go can serve as a partner in the design and build of a new foodservice facility no matter the size and scope.
solutions

customized for every occasion

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.
When building new facilities, Kitchens To Go is the leader in Permanent Modular Construction as an alternative to site built construction.
Explore Solutions

Let's work out the logistics together.

Kitchens To Go has helped foodservice operators across all industries for nearly 40 years. Let’s start a conversation to see how we can leverage our experience to help Keep You Cooking! Please fill out the Project Inquiry Form below and a friendly, knowledgeable representative will be in touch to further discuss your needs in greater detail.
Project Inquiry Form
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