Equipped with production, preparation, dish washing, dry storage, and walk-in cooler and freezer spaces
Large work spaces and open floor plans for our Temporary Kitchens.
Customized kitchens and dining facilities fit for any organization
Available for short and long term use
8′ x 48′ or 8′ x 53′ Semi-Trailer Units
Production, Dishwashing, Preparation, Dry Storage, and Walk-In Cooler and Freezers available
Available and ready for use within 7 days anywhere in the United States
Outfitted with predetermined equipment capable to cook and feed up to 1,000 people per meal
Generators, potable water, and mounted propane tanks are available if utilities cannot be accessed
Companies and institutions planning renovations to their kitchen facilities, or facing unexpected interruption of service, turn to Kitchen Corps, Inc. and its EXPERTISE. With more than 17 years of experience in this industry, our professionals help you face the greatest challenges and plan even the smallest of details, all within your budget. From single production kitchens to full service industrial kitchens to custom built units and beyond, Kitchen Corps provides versatility UNMATCHED in the industry. Whether you need customized equipment to meet UNIQUE food service requirements or a completely custom designed work space for a long-term operation, Kitchen Corps, Inc. has the resources to meet the challenge.
With capabilities to feed anywhere from 90 meals per day to 9,000 meals, in facilities ranging from 480 sq. ft. to 15,000 sq. ft. and beyond, Kitchen Corps has the solution for you.
I could not have expected set-up to go any better than it did. The transition from using our machine to Kitchen Corp’s Flight Dish Machine Trailer was flawless
Johann Bonhart, Food Service Direction, Scott & White Memorial Hospital, Temple, TX
On behalf of the ARAMARK team at the College of William & Mary, thank you for your dedicated service over the course of our contract with this fine college
Matthew Moss, Resident District Manager, ARAMARK / College of William and Mary
I would use Kitchen Corps for future mobile kitchen issues and I would recommend them, and only them, to anyone else experiencing a need for a temporary kitchen
Frank Martin, Maintenance Supervisor, Heritage Manor Nursing Home
The layout and design of your 15,000-square-foot temporary kitchen exceeded expectations and provided the platform needed to offer patient and retail meals to a campus with over 9,000 people, in an organized and consistent manner
Allen Pemberton, Senior director of Food and Nutrition Services, Galveston, TX
Your relentless dedication and the fact that you are "low maintenance" makes it a pleasure to work with you
Trevor Freight, , Bovis Lend Lease, Inc.
Your temporary kitchens have allowed us to keep our doors open; and even though we had to cut back on some of the specials we offered, we have had food sales in excess of $100,000
James Ellis, , BAFB Enlisted Club
Your mobile kitchen is superbly capable of preparing delicious food while providing flexibility to rapidly evolving situations
M.T. Crites, Lieutenant Colonel, US Marine Corps, Headquarters Commandant
No matter the obstacles that B.C.O.M., the College, or our operators placed before you, you aggressively provided immediate solutions in a thoroughly professional manner
Kevin J. Potter, Construction Services Coordinator, ARAMARK Innovative Dining Solutions
I don’t usually give out 5’s on customer service surveys -- I’m a 4 kind of guy -- but you all were spot on and that’s why I gave you straight 5’s
John Skahill, Facilities Director, Kavod Senior Living, Denver, CO
I relied heavily on Kitchen Corps’ expertise and guidance from the inception of us leasing a 5,000-square-foot temporary kitchen from them through the end
Project Manager Brett Patton, ZVL Hospital University, San Antonio, Texas
I would recommend Kitchen Corps to any organization that needs a temporary kitchen
Richard Kerr, Head Chef, Westminster Village Retirement Community, Lafayette, IN
He showed more compassion, dedication and professionalism to Behrend than some of my Techs do
Gino DeSanto, , AIS Commercial Parts and Service
In the time it took for other companies to call us back with pricing, your company was already on site with our temporary kitchen set up and ready to feed our campers for the remainder of the summer
Frank Dewey, A.R.E Camp, Rural Retreat, VA
We’re feeding around 2,000 meals a day through four different dining spots on campus – and for the amount of meals we have to execute per day, the kitchen is phenomenal.