The $70M project maximized the use of three separate district properties: The existing central warehouse, and a new adjacent property purchased for the project. The transportation facility was moved to the newly purchased property, which allowed for the 50,000-SF warehouse to be fully renovated to house the new kitchen bulk storage functions. The new 35,000 SF Central Kitchen facility serves over 60,000 meals per day at full capacity to students in grades K-12. In the kitchen, professional chefs turn freshly prepared entrees, sides, and produce into meal kits to be assembled, reheated, and served at individual school kitchens for students across the District’s 90 school sites.
Programming / Concept / Foodservice Design / Construction Admin.
100,000 Sq. Ft
85,000 Sq. Ft