Project Description

This unique project was geared toward offering chefs’ rentable kitchens for the manufacture of specialty foods, as well an avenue for equipment purchasing, kitchen customization, regulatory approvals, and supply sourcing. The build encompassed 6,300 square feet on the ground floor and another 14,200 square feet in the basement which faced a challenging low overhead clear height. Additions on the floor space included accommodations for two refrigerators, one freezer, two walk-in coolers, and a large food prep area with three grease hoods. It featured portable stainless steel tables and countertops, vinyl covered floors, and acoustic ceiling tiles. Lastly, the basement was converted into offices with a conference room, an employee breakroom, and a food prep/assembly area.