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Schildkraut's team built a semi-banquet kitchen down the hall to support food production for the space as well as a smaller staging and pantry kitchen closer to the dining hall for extra support. The 1,500-square-foot main kitchen consists of a walk-in refrigerator, freezers, a dishwashing station, beverage and ice production. Schildkraut built in extra prep space for the lunch box preparation and other larger scale prep work.
The same commercial kitchen also supports a small first-floor café for casual meals and to-go service. All in all, the Center serves about 300 to 500 people per day between banquet and café service.
"There were no donations for equipment at the Community Center so we had to make sure everything we selected gave them the most bang for the buck," Schildkraut says. "TriMark Marlinn was awarded the job. We had maybe 1 or 2 alternatives proposed but they kept the final package to pretty much 98 percent of our specifications." There was no value engineering whatsoever, he notes. The result? A top-of-the-line kitchen that actually came in under budget — at $220,000 compared to $250,000.