This project was a complete renovation of the existing kitchen at CMC Main to provide full-service on site cooking, and touches all 12 floors of the Hospital. New utility services, roof top air handlers, exhaust fans, grease ducts, grease traps, and electrical and mechanical support were all reworked with new services accommodated. In order for the Hospital to continue producing meals, a temporary Kitchen with its own utilities had to be built adjacent to the building to serve the entire campus throughout the 2 year construction process. The main Kitchen Area on the Third Floor is over 13,000 square feet, and 5,000 square feet on Level 2 was converted from offices into bulk food storage. A fully automated dumbwaiter system transports trays of food to all of the patient floors and the renovated Canteens. The spaces displaced by expanding the kitchen were relocated into newly renovated areas as well, and included the Plant Operations Management Offices, Shop, and Breakroom, and the Environmental Services Offices and Storage.