healthcare

Dayton VA Medical Center

Dayton, Ohio

Size: 10,000 sqft. | Completion: 2020

Vision

This project entailed transitioning a sixty-year-old building, that had last seen an upgrade over twenty-five years ago, from a cook/chill commissary to a production kitchen/satellite model. The production kitchen serves over 1,200 meals per day across a 360-acre campus.

 

Design

This project was not only a physical change for the leadership team and kitchen staff at the Dayton VA Medical Center, but also a mindset adjustment, as the program transitioned to more scratch cooking and a higher standard of food quality delivered to their clients.

Based on the extended timeline for the project and the need to renovate the space currently occupied, without dropping any meal service on the campus, RDG also led the design and implementation process for a temporary kitchen.

 

Impact

The temporary kitchen was in place for over one year. We used the temporary kitchen to introduce the new cook/delivery concept to the staff and we re-used a significant number of equipment pieces in the new production kitchen upon its completion.

How May We Serve You?

We are grateful for the opportunities that we have been given to do great work with amazing organizations. Please reach out to us to start a conversation about your food experience challenges, to kick around creative ideas for your space, or just to gather input on how the foodservice design process even works. We would be excited to listen and to share.

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