Regional Medical Center Kitchen

The challenge

A growing medical center was moving from scheduled tray line to on-demand room service, and the existing kitchen couldn’t support cook-to-order volume or the infection-control and life-safety standards the shift required.

The design solution

We designed a dedicated room-service production line alongside a separate staff café, with strict separation of clean and soiled flows, redundant refrigeration, and finishes and ventilation specified to clinical standards throughout.

The outcome

Patients now order meals on demand across a 24-hour window, tray accuracy rose, and the staff café became a genuine respite for clinicians between shifts.