Location:
Atlanta, GA

Architect:
Chapman Coyle Chapman & Associates

This 10,000 sq. ft. project focused on bridging several existing structures from previous additions while expanding the kitchen footprint for an enhanced food service experience for both the staff and guests. After demoing down to the original structure, plans were put in motion to rebuild a top-of-the-line gourmet kitchen that encompassed 10 freezers/refrigerators, a bakery section, a pastry service area, a new expo kitchen, and an employee dining/break room area. Unique interior features such as a window between the restaurant and the kitchen, elevated the guest experience while creating more connectivity for the kitchen staff. Intentional upgrades led to required enhancements to the old infrastructure. The Hodges & Hicks team went to work implementing new MEP systems, expanding grease hood ventilation, and tying into an existing chilled water system.