The largest hospital in Central Ohio sought a transformative shift to on-demand dining—from the traditional three-meals-a-day format—while remaining fully operational throughout the renovation. Such a foundational change required a carefully planned multi-year, phased renovation of the hospital kitchen/dining facilities. BDT Architects & Designers guided the shift to a new model through nearly two dozen phases that were rationally linked with the kitchen operations, adjacent clinical space operations, and the demands of construction sequencing.
The project introduced hospitality centers based on a room-service model, which were sprinkled throughout the facilities. Upgrades to the central-production kitchen equipment and changes to the servery and dining spaces improved the overall experience for staff, guests, and patients. Other improvements included expanded dishwashing and the addition of a grab-and-go function.