The core infrastructure of a non-profit food service organization, designed to support the production, packaging, and distribution of nutritious meals at scale. The facility serves as a vital resource for community outreach programs, food banks, and other charitable organizations. The kitchen layout is designed to support high-volume food production while adhering to food safety protocols and maintaining a clear, process-driven workflow that separates raw material receiving, food preparation, cooking, and packaging zones. The facility is built to accommodate bulk meal preparation and large-scale food production for various community outreach programs. The emphasis on specifying vertical cooking equipment versus horizontal equipment maximized the kitchen real estate.