Dining hall and residential feeding that keeps students fed — through renovations, expansions, and peak-season surges.
University dining operations feed thousands of students, faculty, and staff across multiple locations and meal periods every day. When a dining hall kitchen undergoes renovation or expansion, the campus still expects the same quality, variety, and capacity — especially during move-in week, homecoming, and finals. Off-campus alternatives don’t scale, and meal plan obligations don’t pause for construction.
Kitchen Corps installs a temporary commercial kitchen on your campus that replicates your permanent dining operation — full production cookline, cold storage, warewashing, and prep space. Your dining team continues preparing the same menus at the same volume, on the same campus. Units are positioned to connect directly to your dining halls and service points, so students walk in and eat like nothing changed.
When the kitchen goes down, feeding can’t. Here’s what matters most.
Students on residential meal plans expect full dining service every day — temporary kitchen maintains the same capacity, variety, and quality.
Move-in week, orientation, homecoming, and finals drive meal counts far above normal. Temporary capacity absorbs the surge without overloading your team.
Units are positioned on your campus with direct access to dining halls, service corridors, and loading areas — engineered to your site layout and pedestrian flow.
University kitchen rebuilds routinely stretch 12–24 months. Every unit is built to permanent commercial standards for reliable long-term deployment.University kitchen rebuilds routinely stretch 12–24 months. Every unit is built to permanent commercial standards for reliable long-term deployment.University kitchen rebuilds routinely stretch 12–24 months. Every unit is built to permanent commercial standards for reliable long-term deployment.University kitchen rebuilds routinely stretch 12–24 months. Every unit is built to permanent commercial standards for reliable long-term deployment.University kitchen rebuilds routinely stretch 12–24 months. Every unit is built to permanent commercial standards for reliable long-term deployment.University kitchen rebuilds routinely stretch 12–24 months. Every unit is built to permanent commercial standards for reliable long-term deployment.
25.5'×53'
1,352 sqft
4,000 Meals
Our most popular rental equipped with full hot, cold, and dish zones. Build for seamless operations as a full commercial kitchen replacement.
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42.5'×53'
2,253 sqft
5,000 Meals
The 5-wide facility is the flagship of the KCI fleet. Featuring all the capabilities of your 3-wide facilities plus expanded cold and dry storage, it offers the ultimate temporary kitchen solution for clients requiring maximum production capacity, storage, and operational flexibility.
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8.5'×53'
450 sqft
5000 Dishes/hour
Dedicated warewashing, three-compartment sinks and prep space to pair with any cookline.
View this model →They handled engineering, delivery and install as one team. We coordinated with one company and the kitchen was serving on the date they promised.
MM
An 18-month renovation, zero interruption to patient and cafeteria food service. Kitchen Corps made a hard project feel routine.
AP
When our galley went down we needed feeding capability fast. A compliant unit was on-site and operational inside the window they committed to.
MC
KCI built a 1,352 sq. ft. semi-permanent kitchen for Whittier Elementary, designed for reuse on future school renovation projects.
Washington D.C.
900 Meals per day
1,300 Sq. Ft.
Semi- Permanent
KCI Provided a 2,500 SqFt 5-wide temporary kitchen for CMH, maintaining full food-service operations throughout a 24-month renovation
Bolivar, MO
1,500 Meals Per Day
2,500 SqFt
24 Months
KCI provided a 1,350 sq. ft. three-wide temporary kitchen to maintain food service during renovations at Palmetto Lowcountry Behavioral Health.
North Charleston, SC
350-400 Meals Per Day
1,350 Sq. Ft.
12+ Months / Ongoing
Tell us about your project and we’ll engineer, build and install a full commercial kitchen on your site — running the day you need it.
