WORKPLACE
WORKPLACE
Size: 4,400 sqft.
A consolidation of manufacturing operations and an on-site food service program that was spread out at two ends of the existing plant and under-performing led to the decision to build out a new kitchen, servery, and cafeteria for the employees of SMC.
RDG worked with several partners on this fast-track design-build project. We incorporated a significant amount of existing pieces of equipment into the kitchen operation and designed a servery to offer quick service and a diverse menu to employees under tight time constraints.
Using existing equipment saved on the overall project budget. Breakfast and lunch are offered to all employees at SMC, and employees enjoy fresh, vibrant food, even under tight time constraints..
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.
