Porter Consulting Foodservice Planning & Design

Johns Hopkins Health Systems, Baltimore, Maryland

In Spring 2010, Porter Khouw Consulting (PKC) was hired by the prestigious Johns Hopkins Health Systems to assist with the design of a brand new Central Production Kitchen and associated support galleys. The hospital is building a new clinical building adult tower and a new clinical building children’s tower. With the addition of the two new towers, Johns Hopkins will have a total capacity of 1,200 beds as well as introducing a new room service-style option for patient feeding that will allow patients to order made-to-order food when they want it. The additional beds and the change in service required that the kitchen and food prep area (specifically the tray make-up area) be modified for this new style of service. In addition, the hospital currently produces food at various sites throughout the medical campus and hospital administrators wanted to improve efficiencies by consolidating all of the food production into the main kitchen.

PKC designed a 32,000 square foot central production kitchen that can support patient feeding as well as food production for the other on-site dining outlets and for catered events. The new kitchen includes the following functions/areas: cook/chill, central bakery, produce production, garde manger, ingredient room, sanitation/washing areas and freezer and refrigeration rooms.

In Spring 2008, we assisted JHHS in the preliminary design of a central production kitchen located in the sub-basement level of the Orleans Street garage serving as the system’s medical campus central receiving, storage, preparation and production kitchen. This new kitchen was programmed to open prior to the New Clinical Building project and was planned to centralize production and reduce redundancy. We worked with Sodexo’s team to review, evaluate and choose the appropriate meal delivery service to improve patient satisfaction. We accomplished our goals of identifying critical operational requirements regarding patient care foodservice needs and began formulating key design components necessary to create an efficient and functional central production kitchen. Our firm completed the first phase of design which enabled the project team to develop a costing model and a utility load estimate.

Projects & References

Brigham Young University Idaho
College of Saint Benedict
Concordia College
Ferris State University
Johns Hopkins Health Systems
Montcalm Community College
St. Bonaventure University
San Jose State University
SUNY Cortland
University of Colorado Boulder
University of Richmond
University of New Hampshire
Wellesley College

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