Ohio University’s goal was to transform their Central Food Facility into a state-of- the-art facility by adding a new cook/chill system and quality food production and distribution. Davis Wince, ltd. helped achieve this goal by reorganizing the 50,000 sf existing facility, and adding 6,900 sf to the building for a new production kitchen. Davis Wince, Ltd. reworked the University Master Plan to break up the project into reasonable sequences while allowing the University to meet production requirements and keep the facility operational.
Phase 1: Addition added a central production kitchen including a new cook/chill system, along with a new main entry and office space to support their growing retail operations. This enables the University to produce more fresh foods, and drive greater operational kitchen efficiency as well as improved product consistency. Davis Wince worked with the international food service consultant Cini-Little to assist in evaluating the existing facility’s workflow to increase product quality and safety.
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