Harvard Business School Turns to Kitchens To Go for Cost-Effective, Stylish Interim Dining Complex

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14,000-Square Foot Crimson Commons Project Completed in Just 3 Months Provides High-Profile Executive Dining Solution

Photo credit:  Susan Young

Dining Area

“I think it’s terrific,” said Todd Mulder, Regional Director of Restaurant Associates at the Harvard Business School. “The project not only is beautiful, but as importantly, it’s operationally efficient and effective. "

Kitchens To Go, an industry leader in modular kitchen solutions, announced that construction of Crimson Commons, an interim Executive Education dining facility at the Harvard Business School in Cambridge, Massachusetts, has been completed in just three months. The 14,000-square foot project will provide a state of the art kitchen/dining complex capable of producing over 1,200 meals per day while the school embarks on construction of the new Ruth Mulan Chu Chao Center.

The need for the Crimson Commons project arose as the school planned to demolish the Kresge Hall, an outdated 1950’s building that had previously housed the Executive Education dining center. When completed, the Chao Center will provide dining for the roughly 9,000 professionals who attend the school’s Executive MBA program and will become a hub of educational activity for the entire campus. However, while the center was under construction, the school needed an interim solution that could be mobilized quickly, cost effectively and, ideally, in a sustainable manner.

Enter Kitchens To Go http://www.k-t-g.com. “This was a challenging project,” explained Steve Rubin, a Kitchens To Go Partner, “but we were able to develop a comprehensive, highly functional yet also highly attractive design that will meet all of the Harvard Business School’s needs while the Chao Center is under construction. Even though Crimson Commons is only an interim facility, it will accommodate the scores of prestigious executives who come to the campus in the style to which they have become accustomed.”

The Kitchens To Go design incorporated ten pre-fabricated module buildings spanning over 4,500 square feet – including modules for cooking, baking, food preparation, cold and dry storage facilities, locker rooms washrooms, a loading dock/receiving area and enclosed walk ways for circulation and storage. The school plans to locate their entire bakery operation in the facility and will serve breakfast, lunch and dinner there. Breakfast meals will be cooked on site, while other foods will be brought over already prepared but finished on site.

The interim dining area holds 400 seats in an 8,800-square foot facility fabricated by Sprung Instant Structures http://www.sprung.com. The sophisticated tensioned membrane structure is comprised of ten-inch aluminum I-beams and custom-colored, Kynar-coated architectural membranes enclosing R-28 fiberglass insulation. The structure is built as if it were a permanent structure for maximum stability. The interior dining space features sky lights that provide natural light, acoustical ceiling clouds and custom lighting for atmosphere. Interior partitions and columns, rather than solid walls, enclose the servery to define and anchor that area.

The result is an elegant yet interim kitchen and dining solution that will provide an executive-level experience for the next two and a half years while the Chao Center is being constructed. The school couldn’t be more pleased with the experience. “I think it’s terrific,” said Todd Mulder, Regional Director of Restaurant Associates at the Harvard Business School. “The project not only is beautiful, but as importantly, it’s operationally efficient and effective. No one can believe it’s an interim facility. If you didn’t tell people the kitchen was built in relocatable modular structures, I don’t think they’d know.”

To learn more about Kitchens To Go and their industry-leading modular foodservice solutions, visit http://www.k-t-g.com.

About Kitchens To Go
Kitchens To Go (KTG) has provided interim kitchen solutions since 1999, and in 2004 formalized a partnership with Carlin Manufacturing, a leader in the field. Together, KTG and Carlin have taken the modular concept to a higher professional level, featuring state-of-the-art and health-code-compliant facilities in a complete, turnkey interim foodservice facilities package. Today, their client list includes major corporations, disaster relief agencies, hospitals, universities, hotels, governmental agencies and sports venues from coast to coast and throughout the world. For more information, visit http://www.k-t-g.com.


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Julie Jones
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