The kitchen and servery layout are designed to support quality, varied meals while optimizing workflow for kitchen staff. The foodservice layout supports an elevated level of organization, hygiene, and food safety, with a focus on ease of flow between different functional areas which include areas for receiving, dry/cold storage, food preparation, cooking, plating, and dishwashing. The kitchen is designed for a clean-to-dirty workflow, with minimal cross-contamination risks. The utilization of commercial grade foodservice equipment for bulk/catering production and dedicated waste disposal recycling stations are strategically placed to ensure quick and hygienic waste management. The open and accessible servery with multiple service stations, which offer hot entrees, salad bars, desserts, and beverages.