Modern High-Efficiency Commercial Kitchen Development
Restoration Hall Inc., is developing a state-of-the-art, high-efficiency commercial kitchen designed to produce up to 300 meals per day. This project directly supports our mission to serve veterans and families in need by providing nutritious, freshly prepared meals within a sustainable and community-focused framework.
The kitchen will operate as both a production and training hub, combining food service, workforce development, and community outreach under one roof. Built to restaurant-grade specifications, the facility will feature energy-efficient appliances, streamlined workflow design, and compliance with all Ohio Department of Health and ServSafe standards.
This investment not only enhances our food service capacity but also strengthens our ability to deliver consistent, quality meals to at-risk veterans, transitional housing residents, and community programs hosted at Restoration Hall.
Project Objectives
Establish a fully functional commercial-grade kitchen capable of producing up to 300 balanced meals per day.
Utilize energy-efficient, low-emission appliances to minimize utility costs and environmental impact.
Create a culinary training space where veterans and community members can develop employable kitchen and hospitality skills.
Support on-site meal service for residents and expand outreach meal delivery to veterans and families throughout the local area.
Promote food security, nutrition, and community connection through sustainable food production and training programs.
Facility Design and Features
The commercial kitchen will be laid out to maximize efficiency, safety, and productivity while meeting all local, state, and federal food service regulations.
Key Design Features Include:
Energy-Efficient Equipment:
Commercial convection ovens with smart heat recovery technology
Induction cooktops and low-emission gas ranges
Energy Star–rated refrigeration and dishwashing units
On-demand water heaters and automated sanitation systems
High-Volume Production Layout:
Multi-station food prep zones for simultaneous production
Hot and cold holding areas for safe meal staging
Dual serving lines and a rapid plating system
Walk-in cooler/freezer units for bulk ingredient storage
Sanitation and Compliance:
Food-safe surfaces and flooring
Ventilation hoods with energy recovery systems
Three-compartment sink setup and handwashing stations
Compliance with ServSafe, OSHA, and NFPA 96 standards
Sustainability Enhancements:
LED lighting and motion sensor controls
Waste separation and composting systems
Smart metering for water and power usage
Operational Plan
The kitchen will be staffed by a combination of professional culinary staff, volunteers, and program participants, creating an inclusive workforce model.
Operations Include:
Meal Service: 250–300 meals daily, distributed to on-site residents, community partners, and outreach programs.
Training & Certification: Culinary instruction and ServSafe certification for veterans seeking employment in the food service industry.
Procurement: Partnerships with local farms, food distributors, and donation networks to ensure fresh, cost-effective ingredients.
Meal Distribution: Coordination with local food banks, VA support organizations, and community outreach centers.
Implementation Phases
Phase 1 – Planning & Design (1 month)
Engage licensed architects and commercial kitchen designers
Develop mechanical, electrical, and plumbing plans
Obtain local health and building permits
Phase 2 – Construction & Installation (2–3 months)
Build kitchen infrastructure (ventilation, plumbing, gas, electrical)
Install energy-efficient appliances, prep tables, and safety systems
Phase 3 – Commissioning & Compliance (1 month)
Final inspections and certification by health authorities
Staff onboarding and safety training
Phase 4 – Program Launch (Ongoing)
Begin full meal production and training operations
Expected Outcomes
Production of 90,000+ meals annually (approx. 300 meals daily)
Training and certification of 15–25 veterans annually in culinary arts and kitchen management
Reduction of 30–40% in energy and water consumption through efficient design
Enhanced community food security and outreach capacity
Increased local engagement through food-related programs and employment pathways
Long-Term Impact
This commercial kitchen will serve as the culinary and operational heart of Restoration Hall’s mission. By integrating efficiency, workforce training, and community service, the facility creates a sustainable model for supporting veterans and their families through nourishment, opportunity, and empowerment.
The project demonstrates how a thoughtfully designed, energy-efficient commercial kitchen can transform both a facility and a community—turning Restoration Hall into a place of daily renewal, connection, and hope.