Withheld.
Baltimore, MD

Our corporate client wanted a cafeteria as an employee amenity in the 4 story spec building in Owings Mills selected for their expanding operations department.  Shell and core planning did not include foodservice.  To minimize electrical loads, propane was added for cooking.

To serve breakfast and lunch for up to 700 persons, a first floor space was chosen for outdoor view, expanded seating on the patio, and ease of food deliveries.  The cafeteria utilizes about 6,600 sq. ft. Emphasis is placed on the capability of the kitchen and servery to produce and serve food efficiently and safely.

The full service servery includes easy selection of packaged and pre-prepared items, plus a mix of self-serve and served hot food, pizza, deli, salads, and bakery.  Beverages are beyond the cashier point to support the free beverage program. 

Beverage and soft serve equipment is provided by the product vendor through the contract operator.  The foodservice equipment contract totaled about $296,000 including millwork counters.

A retail sundry display area is included in the servery.  For flex time staff, a vending area with microwave ovens and sink is placed for access from the dining room and the corridor.  The servery can be closed off for expanded use of the dining area for meetings or events.

Ms. Kate Matthews, Project Architect
RTKL Associates, Inc., Washington, DC
202-833-4400