The design is intended for a secure, efficient production kitchen designed to support therapeutic nutrition programs while meeting healthcare-grade food safety standards. The spatial configuration addresses organized controlled zones i.e., receiving, cold/dry storage, prep, cooking, and sanitation, which optimizes workflow and minimize cross-traffic. The specification of high-performance foodservice equipment and commercial-grade ventilation systems. The foodservice server nurtures a calm, structured environment that supports choice, dignity, and positive mealtime routines for its residents. The semi-open serving line minimizes crowding, maximizes staff oversight, and supports varying levels of patient supervision.