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As with any kitchen build or renovation, food service and dining for The Wynn Hospital requires both a design and a good amount of pre-planning. Commercial kitchens and dining are relatively specialized and Rippe Associates, a nationally recognized food service design firm, was hired to complete the design for The Wynn Hospital.
At this phase of construction, coordination is critical to ensure items like plumbing, in particular drainage, is set per the equipment plans. Walk-in coolers are built in place and therefore require slab cutouts. The food service equipment vendor for the Wynn Hospital, Kittredge Equipment Company, Inc. and its team, was on-site last week in order to field verify these items (see picture below). As construction progresses, the Kittredge team will continue to work with the on-site team to ensure items like hoods are coordinated with the equipment layout. Considering various pieces of running a hospital kitchen/cafeteria such as the volume of meals served each day, workflow, ventilation, and life safety, in particular fire suppression, are critical to ensuring a well-functioning space for patients, visitors, and MVHS staff on both sides of the counter.
The opportunity to work with Rippe and Kittredge in the design, layout and outfit of the new kitchen/dining space has been extremely beneficial for the Sodexo Management team in designing their "next home." It has provided the opportunity to share their opinions and changes and ensure it fits within the overall design of the building. A hybrid version of our current food service platform is being developed that will incorporate patient services and room-service. Providing both will be exceptional for our case mix of patients.
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