Capability
to provide Custom, Full Service Kitchens
I. Vendor Information
 |
|
| TAX ID NUMBER |
54-1852405 |
| DUNS NUMBER |
035933030 |
| CAGE Code |
1RFY2 |
| Address |
3724 Cook Blvd., Chesapeake, Virginia 23323 |
| Contact |
Sarah Rogers |
| Phone |
(757) 487-8977 |
| Fax |
(757) 487-8972 |
| Email |
srogers@kitchencorps.com |
| Website |
www.kitchencorps.com |
| Business Classification |
Small Disabled Veteran-Owned Business |
| GSA Contract Number |
N/A |
| CSA Contract Expiration |
N/A |
| NAICS CODES |
236210, 236220, 321991, 321992, 332311, 423760,
453930, 531120, 624210, 624221, 626220, 624230,
722310, 722330 |
| Product Service Code (PSC) |
X1FD-Lease/Rental of Dining Facilities, X1GB-
Lease/Rental of Food or Grain Storage Facilities,
X1JZ- Lease/Rental of Miscellaneous Buildings,
W041-Lease or Rental of Refrigeration, Air Conditioning
Equipment, W054 Lease or Rental of Prefabricated
Structures and Scaffolding, W073 Lease or Rental
of Food Preparation and Serving Equipment |
| Federal Supply Codes (FSCs) |
4110-Refrigeration Equipment, 5410-Prefabricated
and Portable Buildings, 5450-Miscellaneous Prefabricated
Structures |
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II. Capability Statement
Since 1997,
Kitchen Corps has been one of the nation’s leaders
for providing temporary kitchen facilities to universities,
military bases, correctional facilities, hospitals,
disaster relief, organizations, and corporations that
are experiencing new construction, renovation, long-term
events, or disaster relief.
On almost any day of the year, our temporary kitchens
across the U.S. are serving as many as 9,000 meals
per day, or as few as 90 per day, and can normally
be on-site and operating anywhere in the continental
U.S. within 7-30 days of the initial call depending
on the requirements of the project.
As a Small Disabled Veteran-Owned Business, Kitchen
Corps relies on its top-notch professionals, strong
alliances, and “best practice” management and processes
to ensure its many clients achieve their temporary
kitchen goals and move on 100 percent satisfied.
A custom, full service temporary kitchen
normally includes:
• An industrial kitchen equipped with production,
preparation, dishwashing, dry storage, and walk-in
cooler/freezer areas.
• Production areas that consist of UL listed
commercial cooking equipment and UL listed hood systems
with NFPA certified fire suppression systems.
• Facilities built to meet all international
building codes.
• Guarantee to meet and pass all health codes.
• Bathrooms, dining facilities, generators,
decks, ramps, and lift systems upon request.
Lease or Buy
Giving the client an option to lease or buy provides
them with a multitude of important planning and financial
options. We work tirelessly with our clients to help
them find the best options which will move their organizations
forward. Our lease or buy options are popular because
they are reasonable and flexible and include:
• Rent on a monthly basis.
• Short- and long-term leases.
• Sell used units.
• Custom built modular units.
• Custom built permanent structures.
• An equipment/resource needs evaluation.
• A cost analysis.
• A plan of action that ensures uninterrupted
services.
• In-house and engineered drawings.
• Equipment Lease Agreement.
• Delineation of responsibility.
• Preventative maintenance contract (optional).
Designing a custom kitchen
What clients appreciate the most about Kitchen Corps
is our custom design talents. And that starts with
listening. We know that fitting a square peg into
a round hole doesn’t work. Our professionals are widely
known for their unique ability to put round pegs into
round holes in a short amount of time. Our clients
benefit from our robust custom design services which
include:
• A professional design team with decades of
experience in temporary kitchens that successfully
feed small, medium, and large organizations.
• In-house drawings provided to you for approval.
• New builds 100% custom designed.
• Flexible, temporary kitchen units that can
be modified and accommodate any project.
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III. Our Work
Kitchen Corps has built its outstanding reputation over
the past 15 years by providing large and small organizations
nationwide with top-notch, affordable temporary kitchens
that keep their organizations moving forward. Whether
we are on-site for years or only one month, our professionals
always give 110%, which has been the key to growing
Kitchen Corps into one of the nation’s leaders for temporary
kitchens. We proudly present some of our current and
past clients, which range from hospitals to universities
to correctional facilities to commercial businesses,
and more.
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Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
University Health Systems (Health
Care Facility)
University Health Systems
San Antonio, TX
4,000
Renovation
Jan 2012 – Jan 2013
1 – 48 X 52 Production Facility
1 – 20 X 48 Dry Storage Facility
3 – 12 X 20 Freezer Units
3 – 12 X 20 Cooler Units 1 – 12 X 12 -10 Degree
Freezer Unit |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
University of Texas Medical Branch (Educational
and Health Care Facility)
Morrison’s
Galveston, TX
5,000
Disaster Renovation
Present - 2014
15,000 sq ft Custom Modular Facility |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
Royal Oaks Lifecare Community (Retirement Community)
N/A
Sun City, AZ
700
Renovation
13 months
2,250 sq ft Kitchen Facility
1 – Production Area
1 – Preparation Area
1 – Dishwashing Area
1 – Dry Storage, Cooler, and Freezer Area |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
Shaw University (Educational Facility)
Thompson Hospitality
Raleigh, NC
1,000
Disaster Renovation
Jul 2011 – Jan 2012
2,250 sq ft Kitchen Facility
1 – Production Area
1 – Preparation Area
1 – Dishwashing Area
1 – Dry Storage, Cooler, and Freezer Area |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
College of William & Mary (Educational Facility)
Aramark
Williamsburg, VA
6,000
Renovation
4 months
1 – Production Kitchen
1 – Preparation Unit
1 – Dining Facility
2 – Bathrooms |
| |
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Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
St. Christopher’s School (Educational Facility)
N/A
Richmond, VA
675
Renovation
1 year
1,490 sq ft Kitchen Facility
5,000 sq ft Dining Facility |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
Sacramento County Probation Dept. (Correctional
Facility)
Sacramento County
Sacramento, CA
1,600
Renovation
17 Months
2,250 sq ft Kitchen Facility
1 – Production Area
1 – Preparation Area
1 – Dishwashing Area
1 – Dry Storage, Cooler, and Freezer Area |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
North Carolina Central University (Educational
Facility)
Sodexo
Durham, NC
9,000
Renovation
3 Years
2 – Production Kitchen
1 – Bathroom
1 – Freezer/Cooler Prep Unit
1– Walk In Freezer
1 – Dining Facility |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
Thibodaux Regional Medical Center (Health Care
Facility)
N/A
Thibodaux, LA
500
Renovation
13 Months
1 – Production Kitchen
1 – Dishwashing Unit
1 – Dry Storage/Freezer/Refrigeration Unit
1 – Stand Alone Freezer/Refrigeration Unit
1 – Custom Enclosure |
| |
|
Client:
Food Service Mgmt Group:
Location:
Meals Per Day:
Reason For Temp Kitchen:
On-site:
Provides: |
Base Logistics: 2 locations (Disaster Relief)
N/A
Grand Isle, LA
3,000
Feed relief workers
4 months/7 months
2 – 8 X 53 Production Kitchens |
| |
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IV. Our Reputation
There is no better way to gauge a company than by clients
who have put money, time, and resources into outsourcing
some function they cannot perform on their own. Kitchen
Corps professionals, and the contractors we align with,
take great pride in our daily jobs, and the results
of those efforts are visible in some of our company
testimonials below.”
“Your relentless dedication and the fact that
you are ‘low maintenance’ makes it a pleasure to work
with you. I would not hesitate in the least
to recommend you and your company for future work of
this nature.”
Trevor Freight
Bovis Lend Lease, Inc.
“Our staff has adapted well; being able to meet
all cooking demands with your temporary kitchens.
Your 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 $100,000.00.
Working with you and your company has been a pleasure,
and I look forward to our continued association.”
James Ellis
BAFB Enlisted Club
“Our exercise audiences have enjoyed the distinct
pleasure of dining provided by G&P Food Service
since October 1998. The quality of food and
efficiency of service exceed any other organization’s
performance I have witnessed in my career.
“Your management personnel consistently excel in meeting
all our requirements, which often involve last minute
schedule, number of meals, and menu changes.
“Your mobile kitchen is superbly capable of preparing
delicious food while providing flexibility to rapidly
evolving situations. The enthusiasm of the cooks and
service personnel of G&P impress me. Their cheerfulness
contributes significantly to the success of our military
personnel during strenuous periods of duty. With technical
expertise and cooperative spirit, G&P surpasses
all our expectations.”
M.T. Crites
Lieutenant Colonel, US Marine Corps
Headquarters Commandant
“I recently completed several jobs for Penn State Behrend
and some were for Jeff at Kitchen Corps. Behrend
is one of our best customers and they needed a lot of
help after the Penn State kitchen fire. When I found
out Behrend was bringing in a temporary kitchen company,
I was very skeptical. It always seems like one company
has a bigger agenda than the other or there are too
many chefs and not enough cooks. And during all of this,
the customer gets put on the back burner, which I was
not going to let happen to Behrend.
“When I first met Jeff I knew none of that would be
a problem. He showed more compassion, dedication, and
professionalism to Behrend than some of my Techs do.
I imagine he treats all of his customers this way.
“He was very pleasant to work with but did not dilly
dally. He knew what needed to be done and did it, no
matter what it took. You guys run your temporary kitchens
company very well and it showed through Jeff and the
way he managed his crew.
“I hope AIS showed the same kind of professionalism
towards Kitchen Corps that he showed us and Behrend.
“Thank you for a superior product, a pleasant working
experience and for taking care of the customer the way
you did. Service companies of all types could take a
lesson from Kitchen Corps.”
Gino DeSanto
AIS Commercial Parts and Service
“On behalf of our client, Charlie Maimone, and
our front line management team led by Phil DiBenedetto
at the College of William & Mary, I wanted to express
sincere appreciation for your efforts providing the
Temporary Dining Facility to support the Commons Renovation
Project.
“We sincerely appreciate the extra effort and
enthusiasm you and your company demonstrated in getting
this facility successfully open. No matter the obstacles
that B.C.O.M., the College, or our operations placed
you before, you aggressively provided immediate solutions
in a thoroughly professional manner.
“From engineering support through personal on site supervision,
your efforts were noteworthy and have ultimately provided
a facility that provides a unique dining experience
for the students at the College.
“As we transition into new construction at the Commons
we will soon be discussing demobilization of this facility.
I look forward to working closely with you during this
process and would welcome the opportunity to work with
you again in the future. Best wishes in all your business
endeavors.”
Kevin J. Potter
Construction Services Coordinator
ARAMARK Innovative Dining Solution
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V.
Kitchen Corps Contract
|
|
Name
Title
Address
Phone
Fax
Email
Website |
Sarah Rogers
Director of Operations and Sales
3724 Cook Blvd., Chesapeake, Virginia 23323
(757)487-8977
(757)487-8927
srogers@kitchencorps.com
www.kitchencorps.com |
We thank you for taking the time to consider Kitchen
Corps, Inc. for future requirements. Please let Sarah
Rogers know if you need anything else. |
