CCD Kitchen Expansion, Prepares to Install Temporary Kitchen Complex
More than 200 patient beds will be shifted from the Bernard R. Mitchell Hospital (Mitchell) to the Center for Care and Discovery (CCD) when construction on the third and fourth floor is completed in mid-2016. The surge in food service resulting required the University of Chicago Medicine to significantly expand the size of the CCD kitchen.
Located between the CCD dock and Starbucks, the kitchen will expand south into the dock, more than doubling its size – from 5,500 square-feet to 12,200 square-feet. Before the renovation could begin, the CCD dock operations were relocated to the new Parking B dock.
“I am grateful for the cooperation and efforts of my colleagues in Supply Chain and Support Services who made the transition so successful,” said Elizabeth Lockwood, Project Manager. “Now that the dock is vacated, we are removing wires, pipes and ducts, and leveling the floor of the dock ramp.”
This portion of the renovation began in early October 2015 and will take nearly two months to complete. Construction of the kitchen will commence in mid-January.
To ensure that patients receive fresh meals during the CCD kitchen shutdown, UChicago Medicine is working with food service partner Aramark (which has extensive experience developing and managing high-functioning kitchen operations including sixteen Olympics games) to install a first-class temporary kitchen complex.
Comprised of four modular units, it will be stationed between the Duchossois Center for Advanced Medicine (DCAM) and the CCD. The complex will be almost identical to current kitchen operations.
“The complex will contain equipment such as convection ovens, flat top gills, and stoves to deliver the same quality of food as any standard hospital kitchen,” said MaryPat Severns, executive director dining services. “It is our goal to continue to provide patients with nutritious, great-tasting food because it significantly impacts their healing process.”
When the CCD kitchen reopens, a new T-shaped production line model will be implemented to efficiently meet the increased food demand. Developed by UChicago Medicine’s operational excellence team, Aramark and Robert Rippe & Associates (CCD kitchen design consultant), the kitchen will use a LEAN-based approach to serve patient meals within 45-minutes after the order has been placed.
Designers project that the T-shaped production line model will help UChicago Medicine to fill 300 to 500 patient orders during any given meal period.
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