Serving up the right advice can help keep commercial kitchen renovations pain-free, publishes kitchens-2-go.com

Naperville, IL -- (SBWIRE) -- 01/14/2015 -- Reports from the construction industry indicate commercial kitchen remodeling oversights can set businesses back an estimated $50,000 per project in additional labor and materials alone. This figure does not include revenue forfeited due to construction delays and diverted customers. Profit losses of this nature could render businesses in the food service industry unable to recover from their mistakes. Having seen first-hand the devastation resulting from such developments, Ralph Goldbeck of Kitchens To Go has launched the renowned kitchen development solutions company's latest blog post, detailing 5 important pitfalls to avoid when embarking upon a Commercial Kitchen Remodel or renovation.

Said Goldbeck, "The information in this post can save institutions a ton of money, not to mention a bunch of time. Those just planning on doing it 'the easy way' with phased construction owe it to themselves to explore their alternatives. What if they have to close off part of a street, or they have to deal with any issues with historic properties? There are many different issues to consider. After viewers see our expertise and our list of commercial clients, just like their institutions, we hope they'll contact us to discuss their needs further. But even if they don't, we hope they'll read the post so they're informed."

For schools, hospitals, military bases and other large-scale food service operators, renovating their cooking and serving areas is generally not optional, and often years overdue. In addition to taking advantage of the latest technology in the industry to support their staff and raise the caliber of service and experiential quality for those they serve, these facilities must remain up-to-date in order to pass routine inspections and meet all applicable building and safety codes. These same remodels that are designed to keep them in business, however, can also drive them out of business if not executed properly.

Facilities often cannot afford to simply shut down for months while their renovation project is underway. Some choose to outsource their meal production to a catering company or contract managed provider; however, this route can place an extra 20 to 30 percent strain on their budgets in addition to the cost of renovation. Among the hints provided in the new blog post found at kitchens-2-go.com, is making use of a temporary commercial kitchen to reduce expenses and downtime.

Concluded Goldbeck, "Anyone looking into this type of project knows every facet of the job may not go as smoothly as they intend. At Kitchens To Go, we specialize in providing both short and long-term temporary kitchen solutions. Our new blog post is just the latest step in our efforts to help streamline the renovation process for commercial kitchens and support the individuals that lead them."

About Kitchens To Go
A leading source for mobile and modular kitchens and ancillary support facilities, Kitchens To Go provides effective, proven solutions to support corporations, universities, disaster relief specialists, sports venues, hospitals, and other institutions around the world that need temporary food preparation facilities, and beyond. A 2012 Kitchen Innovations Award from the National Restaurant Association and other distinctions highlight the quality and value of the company's products.

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New guide at company's website will help decision-makers save time, money as they plan for the temporary food preparation needs of their own educational institutions, Kitchens To Go reports

Naperville, IL -- (SBWIRE) -- 01/13/2015 -- Kitchens To Go, a leading modular and mobile kitchen production and ancillary support facilities provider, announced the publication of a specialized new resource guide to modular kitchens for educational institutions, available for free at kitchens-2-go.com. The in-depth new guide covers the advantages and disadvantages of modular kitchens for schools and universities, and also includes a look at alternatives available in the marketplace. Kitchens To Go representatives feel that the new guide will be valuable reading for those who are facing kitchen facility upgrade projects or other needs that might make temporary kitchens a viable solution for their renovation or expansion projects.

"Of all the clients we work with every year, those involved with education face some of the toughest challenges," Kitchens To Go representative Ralph Goldbeck said, "Figuring out how to feed thousands of hungry students while a permanent kitchen is down for an extensive upgrade can be very difficult. Our new guide to modular kitchens for educational institutions is therefore going to be a big help."

As so many students at schools, colleges, and universities depend upon those institutions for some or all of their meals, living up to this responsibility is a critical task for those who manage them. Eventually, even the best-designed commercial kitchen facilities will need to be overhauled, and these projects can often take them out of commission for months at a time, with major rebuilding efforts often stretching to a year or more.

Finding a way to keep producing healthy, high-quality meals, even while such projects are ongoing, is a common need for those in education. With important ties to longtime mobile kitchen leader Carlin Manufacturing, Kitchens To Go has been one of the most consistently valuable and relied upon partners for foodservice operators facing such challenges.

The company's flexible, modular kitchens scale seamlessly to meet virtually any food service need, from those of relatively small schools to feeding thousands of students at larger universities. As part of a partnership with the University of Southern California, for example, Kitchens To Go placed 17 of the company's modules in an 11,000 square-foot membrane structure, resulting in a modular kitchen and multi-brand retail dining space that successfully and reliably produced meals for 9,000 students a day.

Other educational institutions on the long list of past Kitchens To Go customers include Arizona State University, and the United States Naval Academy at Annapolis. Kitchens To Go has consistently helped these clients and others maintain their high standards of food preparation and meal production for their students, even while permanent kitchen facilities were temporarily unavailable.

With an in-depth, balanced approach, the new Kitchens To Go guide to Modular Kitchens for Education will help decision makers understand whether the company's products will work well for them, or whether an alternative might make more sense. Kitchens To Go representatives feel that reading the guide will help these busy leaders save time and money for their institutions, and they encourage anyone with further questions to contact the company directly for assistance and to discuss their needs in detail.

About Kitchens To Go
A leading source for mobile and modular kitchens and ancillary support facilities, Kitchens To Go provides effective, proven solutions to support corporations, universities, disaster relief specialists, sports venues, hospitals, and other institutions around the world that need temporary food preparation facilities, and beyond. A 2012 Kitchen Innovations Award from the National Restaurant Association and other distinctions highlight the quality and value of the company's products.

For more information on this press release visit: http://www.releasewire.com/press-releases/release-3.htm