3 fundamental truths for building
your church’s new kitchen
Along with all your other priorities in the new year, your church
might be among the 54 percent planning to build, remodel or
expand its kitchen* in 2020! If so, three fundamental truths can
help you save time, energy, and protect your capital fund.
By Rhonda C. Proctor
TRUTH #1: Commercial kitchens are not residential kitchens
The projected life span of a typical church kitchen is 20+ years, so
it must be designed and equipped for longevity and multi-functional
durability. Pretty finishes are easily destroyed and porous surfaces are
microbial nightmares, so you might as well learn to love commercial-
grade open storage and the look of stainless steel. Yes there will be a few
scratch and dents, but these surface blemishes rarely affect the operation.
Beyond the look, the complexity of your electro-mechanical equipment
can be daunting. Although a kitchen’s planned use and design varies,
there are some basics of foodservice equipment that always hold true:
• Buying new is your best insurance policy for energy efficiency and full
warranty coverage.
• Mechanical connections must be carefully evaluated and incorporated
into the design to avoid costly mistakes later
• Some foodservice equipment is built to order, and optional components
are the norm.
• Local regulations can impact your choice.
• Value engineering is a necessity.
• Preventative maintenance is critical to equipment life so accessibility to
mechanicals is critical.
• Always trust equipment installation to the professionals.
TRUTH #2: Church kitchens are a specialized type of commercial kitchen
A church kitchen is a multi-purpose foodservice operation staffed with
volunteers whose primary skill is fellowship, not food prep and serving.
These operations need:
• More workspace — If you’ve ever observed the flurry of activity in a show
kitchen, it’s like watching a choreographed performance with practiced
performers. In a church kitchen, however, most volunteers don’t possess
these skills, so your workspace must be designed to allow more people in
the workspace. Extra worktables or hand sinks create natural, face-to-face
fellowship opportunities.
• Low-tech equipment controls — Foodservice equipment has gone high-
tech. Even chefs who’ve spent a lifetime in the kitchen must relearn new
cooking technology.
In a church kitchen, however, equipment with simple-to-use controls
will keep your volunteer base happy, and their fellowship strong.
• High-tech holding equipment — The available technologies for holding
food at safe temps for long periods of time is astounding. This is great news
for all kinds of gatherings, from potlucks to major events, and it keeps the
health department happy!
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CHURCH EXECUTIVE | JAN / FEB 2020
The remodeled kitchen at Grace United
Methodist Church in Franklin, Ind.,
was designed with technology and
fellowship in mind.
• Focus funds wisely — Resist the urge to buy expensive slicers and food
processors. Instead, redirect your funds toward prep, storage and serving
needs. Follow the “51-percent rule”: if a piece of equipment will be used
more than 51 percent of the time in your operation, consider purchasing
it. If not, it’s likely a better idea to change how you buy food. Slightly more
expensive prepared meats, as an example, might be a better choice than
buying an slicer that sits idle most of the time.
“There might be congregants with varying levels of expertise
in the building trade, but few have trusted expertise in the
foodservice equipment industry.”
TRUTH #3: Avoid buying large equipment online
It today’s Amazon-enabled world, this piece of advice might sound
“old school.” But, equipping a church kitchen is a complicated business,
and specificity is essential.
Equipment options vary wildly, and the online item description rarely
tells the whole story. We get inquiries all the time from people who have
an equipment list from an online restaurant equipment retailer; they’re
seeking guidance. This opens up a discussion of diagnosis and design; the
equipment that has been selected (and appears on that list) often isn’t
suited to the client’s operational needs or long-term goals.
It’s another issue entirely if incorrect items have already been
purchased. Re-crating and packaging returns isn’t easy; restocking fees
are costly; and freight claims are on the rise. And if you decide to sell
what you don’t need in an online auction, know this: you’ll get about 10
cents on the dollar for your ‘used’ equipment.
Don’t underestimate the complexity
The bottom line is this: a commercial church kitchen is a highly
specialized, complex endeavor. There might be congregants with
varying levels of expertise in the building trade, but few who have
trusted expertise in the foodservice equipment industry.
A good foodservice equipment dealer will have a history of teaming
up with architects, general contractors and subcontractors to work with
your team early in the design process. This simple decision will help you
avoid costly mistakes later in the process that your congregation has to
live with for years to come.
* Source: 2019 Church Executive Reader Survey
Rhonda C. Proctor is president of KECdesign [ www.kecdesign.com ], a kitchen
equipment contractor and design firm headquartered in Champaign, Ill. KEC’s
30-person team works with foodservice operations across the country to design,
equip and install commercial kitchens on time and within budget.