In Spring 2008, we assisted in the preliminary design of a central production kitchen located in the sub-basement level of the four story Orleans Street garage serving as Johns Hopkins Medical campus central receiving, storage, preparation and production kitchen. This new central kitchen was programmed to open prior to the New Clinical Building project and was planned to centralize production and preparation and reduce redundancy. Our goal was to work with Sodexo’s management team to review, evaluate and choose the appropriate meal delivery service to improve patient satisfaction. We accomplished our goals of identifying critical operational requirements regarding patient care foodservice needs and began formulating key design components necessary to create an efficient and functional central production kitchen. We completed the first phase of design which enabled the project team to develop a costing model and a utility load estimate.