The U.S. government owns and operates more commercial kitchens than any other entity in the world. These foodservice operations serve institutions with a broad set of functions in far-flung locations. HOPKINS’ portfolio includes federal projects managed by the Architect of the Capitol, such as the White House, the Capitol, and the Senate and House office buildings, as well as agency headquarters in Washington, D.C.; major federal higher-ed and lab campuses; federal courthouses and penitentiaries; clandestine Top Secret–High Security buildings salted away in hidden locations; and overseas’ embassy compounds, military bases, and K-12 schools abroad.
To accommodate such a broad spectrum, the most illustrious architecture firms turn to HOPKINS for our skill and experience in federal foodservice design. Federal foodservice operations must adhere to strict guidelines, which require extraordinary measures to keep meals affordable without subsidies. Success is achieved through designs that keep operating costs at a bare minimum while enhancing the value that in-house foodservice provides. HOPKINS’ know-how in this arena conserves our tax dollars
The sale of the existing urban facility provided ample funds to purchase new land in a remote London suburb and to hire Kieran Timberlake to design a striking new embassy. Its expansive, light-filled cafeteria was designed to host important embassy events formerly held off-site at great expense. To add to the benefits, a new cafe offers a perfect venue for staff happy hours.
As a consultant to URS Corporation, HOPKINS designed a new 25,000 square foot dining hall to serve up to 3,000 soldiers 22 hours a day. When the budget for this project was slashed, HOPKINS was sent to Djibouti to survey surplus foodservice equipment in storage to identify pieces that could be salvaged to allow the project to proceed through construction.
This Design Excellence project, won as a joint venture by The Kling Lindquist Partnership and RTKL in 1993, lasted for well over a decade. As the number of employees transferred into the facility grew to more than 6,000, so did the need for multiple food outlets, which today range in size from grab-n-goes to full-service cafeterias. The availability of five points of service keeps employees from traveling to local strip centers for lunch. The kitchen’s large catering area supports a full FDA event schedule.