hospitality
hospitality
Size: 5,000 sqft. | Completion: December 2014
RDG designed a 5,000 sqft. production kitchen to serve the banquet, catering, and special event needs of a new hotel and event center.
The kitchen space was originally designed to serve 1,250 guests. The facility also required concession stands to support a small arena, a café for the hotel, and several pre-function spaces with adjacencies to the large banquet halls.
The result was a 5,000 sqft space that served 1,250 guests, enhanced sustainability, and improved functionality for staff and patrons.
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.
