New Facility
Kitchen/Dining Design
“Feed them and they will come”
Current space:
Approximate kitchen space (wall to wall) is 22’x28’; 616 ft²
Pantry is approximately 5’x8’; 60 ft²
Dining (FLC) seating for about 250 to 300 (using 6’ rectangular tables)
Current usage:
There are currently at least 8 groups affiliated with the church that utilize the kitchen facility on either a regular or occasional basis. Other groups/organizations use the facility but fewer and less often.
Current furnishings:
1 six-top range with oven; 1 36” griddle top oven; 2 in cabinet ovens (sm.); 3 compartment sink with disposal and sprayer; standard double basin sink with disposal; 1 single rack commercial dishwasher; 1 single door refrigerator and 1 single door upright freezer (both commercial). 1 hand-wash sink. 1 Small ice machine. Service window directly into dining area.
Looking forward
Kitchen space(s) & size(s):
Suggest double the current size for the new main kitchen/storage. Layout would combine or connect the kitchen and storage area to allow easier access.
Foresee need for additional 3-4 kitchenettes/cubbies (60ft² with storage, refrigerator, microwave, possible standard oven/range, under-counter ice): Creative Corners/Weekday Ministries*, Youth*, (Scouts?) Equipment needs will vary depending on location and probable uses.
If there is an outdoor pavilion, suggest having concession/service area(s) built-in. Could service many events/activities: music festival, fall fest, others listed later in this report as well.
Suggest having a kitchenette located on each floor/wing of education (depends on layout and design of the whole facility if extra kitchenettes are needed or how many. Two are definitely needed for the ones listed above* and suggest having a formal parlor with kitchenette.
Service alcove or window for informal gatherings would be nice almost cafeteria style. Separation from main kitchen work space and dining is ideal to diminish noise pollution during events especially formal gatherings or conference type events with speakers. If smaller multi-purpose rooms are connected to main dining area, suggest having a service hallway or other access to them without traveling through main room.
Desired furnishings:
Stainless steel work counters with possible (1) butcher block counter
Island type work station(s) with easily accessible power outlets (down middle on top)
walk-in cooler/freezer
multi-compartment sink with disposal
larger capacity ice machine
hot/cold buffet on wheels (2)
knife drawer/cabinet with lock
warming storage (possible use of under table units)
no wasted space (possible rolling rack system in storage)
open rack storage for pots/pans/trays for easy access
low-hanging rack for cooking/service utensils (frees-up drawers or need)
efficient/commercial dishwasher
36” flat griddle* (possible table top# or as oven top)
24-36” grooved grill* (possible table top# or as oven top)
Top/bottom commercial convection oven*
Burners (2-6)*
Fryer (possible counter-top#)*
Good lighting
3-compartment sink with disposal (not as deep as current sink, depends on health code)
prep sink larger than standard house basin
vent hood with good lighting
*gas wherever feasible
# could be relocated to outdoor pavilion or tent for special events
Dining space:
Main dining area should be at least as large as current space. Suggest locating multi-purpose rooms near/next or connected to main area with moveable walls to create larger area as needed.
Floor plugs for a/v equipment as well as portable coffee pots, food lines.
Tile type carpet that can be replaced individually as needed.
Ideally, a standard set-up could be kept in place but then removed or rearranged as needed for individual events. Prefer use of round tables.
Adjustable lighting with numerous settings.
New Ministries/Justification:
With the right space, location and drive of both volunteers and leadership; ministry possibilities for the congregation and to the community are virtually endless.
Expansion of ministries available for the congregation to SERVE in, SHARING their talents with other members and the community, inviting the community to SHARE in our special events in a non-threatening WORSHIPful atmosphere will bring us closer to our goal of WINNING others to Christ.
A few possibilities: (some require a licensed facility which we do not currently have)
-Membership care meal preparation and storage (births, deaths, home-bound, etc.) could be expanded to have one ministry for preparing meals and another for delivery or even held for pick-up by a family member.
-More accommodating for receptions, family gatherings.
-Could be rented out for conferences/meetings (other churches, district, local organizations)
-Rented out to local caterers for use on occasional or regular basis, possibly in conjunction with other items listed
-Cooking classes (kids, teens, singles, couples, anybody)
-Theme nights/events (dinner and a movie; dinner theatre; singles mixer; coffee house with local music talent)
-Family cooking nights/days (have a set of rotating menus, have members sign up for what they would like to prepare and a time, buy food in bulk and allow the families to come prepare and package their meals-feasibly have at least 4 families represented in the kitchen at a time) could work in conjunction with membership care meals where they prepare a meal for someone in need as well or even a non-member in need. There are a couple businesses that do this, but it can be a little pricey. The recipes could even be from the congregation.
-Christ’s Kitchen Crew: assist with the development and maintenance of any of the afore mentioned ministries and new ones as well.