The kitchen and servery layout are designed to serve as integral components of a communal food service system, optimizing operational efficiency, food safety, and creating a welcoming dining environment. The facility aims to meet the needs of a diverse resident population while fostering community engagement through a functional, flexible, and aesthetically pleasing design. The key features of the design are hybrid zones for storage, food preparation, cooking, plating, and dishwashing. The kitchen is outfitted with innovative foodservice equipment including combi-ovens, ranges, and walk-in refrigerators/freezers. The hood ventilation and air handling systems ensures proper air circulation, controls cooking odors, and maintains temperature stability throughout the kitchen. The service counters and meal stations include hot food service, salad bars, beverage stations, and dessert displays. These stations are designed for self-service or staff-assisted service, ensuring a smooth flow of residents through the line while minimizing waiting times.