A collaborative approach to foodservice design.
Metropolitan State Hospital
Metropolitan State Hospital is located in Norwalk, California and serves up to 3,000 patients per day. In 2010, a new central kitchen with six rethermalization kitchens were completed. The central kitchen occupies 27,000 square feet and replaced an old inefficient kitchen at the end of its life cycle. The new replacement facility consists of half the physical size and doubles the meal production of the previous system.

This vision was accomplished by exchanging the out of date facility for one that is a vibrant hub of dining and socializing. The kitchen supports residential dining, two food trucks, Incredi-Bowls and the newly added Flavors of the World. Also included was Roger’s Market which provides coffee and desserts in addition to the commissary-produced sandwiches, sushi and salads.

Foodservice Equipment and Supplies Magazine named Metropolitan State Hospital the winner of the 2012 Design Project of the Year Competition. The design and operation methodology used for this project has now become a standard for future State of California hospital and prison projects and it has earned a LEED Gold certification for its energy efficiency. State of the art, cook-chill and packaging equipment used, reduces labor requirements, improves food consistency and dramatically reduces food waste.
“This is the first cook-chill kitchen in the state of California to receive this LEED gold certification distinction.”
Tamer Ahmed – State Project Manager, CA Dept of General Services
  • Pre-Design Phase
  • Concept Design
  • Design Phase
  • Program Verification
  • Schematic Design
  • Design Development
  • Construction Documents
  • Plan Check
  • Construction Phase
  • Bid Review
  • Construction Administration
  • Commissioning
Project Data
Norwalk, CA
Year Completed
Kitchen SF
Satellite Kitchen SF
Project Cost
$30.5 M
Foodservice Cost
$5.5 M
Meals Served/Day
Construction Type
Design Process
LEED Certification