Medical Center Kitchen Renovations

Project Description

This project upgraded the existing 32,482 SF central production kitchen (CPK) to implement a new “on-demand dining” model that changes the function of the Central production Kitchen from a complete meal preparation and assembly area to a bulk preparation area only. Several remote areas within the hospital system will be converted to Hospitality Centers (HCs) to support the model to stock bulk prepared foods for final production and plate assembly. Six Hospitality Centers to be located within the
Rhodes, James, Doan and Ross facilities are part of this project; two larger full-sized HCs and four smaller compact-sized HCs. In four locations existing nursing pantries will be relocated to create space for the new Hospitality centers. This project will also seamlessly tie into surrounding Medical Center Expansion Project concourse renovation. EDGE participation was 15%.

PROJECT SUCCESSES

• LEED Silver certified
• Central kitchen located in center of OSUWC and required tight coordination with
  existing surrounding construction
• Project completed in 22 separate phases, with some phases averaging 10 days
• Elford successfully managed site constraints of the building’s location on campus to
  obtain daily access to crew and staff
• Project utilized BIM to successfully access hidden utility structures in ceiling and
  adjust plans accordingly