One of Our Featured Foodservice Consultation Projects

The owners of Metz Culinary Management recently had their Metz Culinary & Catering of Sarasota, Fla. featured in Food Service and Suppliers Magazine. Paul Guillaume, President of Professional Restaurants Incorporating Design and Equipment, served as the foodservice consultant on this state-of-the-art project.

Opened: Feb. 2018

Scope of project: Gutted a manufacturing building and kept the shell to build a new culinary center from the ground up. The for-profit facility provides USDA-certified meals for seniors at congregate operations, home delivery and adult daycare centers, children in after-school programs, and people in need of emergency food and services. It also provides food for catering clients.

Size: 22,000 sq. ft., including 17,000 sq. ft. for the culinary center, plus a 5,000-sq.-ft. administrative space

Meals produced per week: 25,000 currently; almost 43,000 a day during 2020
pandemic period to support senior programs and emergency services programs

Hours: 4 a.m. until 6 p.m., Monday through Thursday

Menu specialties: Shelf-stable meals for emergency services provided by American Red Cross

Staff: 34


The culinary center occupies a site that once housed a 12,000-square-foot manufacturing facility that was gutted and
rebuilt inside the building’s shell to become a culinary center. The company also occupies a 5,000-square-foot administrative space that is adjacent to the original warehouse. Located near two access roads to Interstate 75, the main thoroughfare in Florida, and a hurricane evacuation route, the center is hurricane-proofed inside and outside for winds greater than 175 mph and water penetration, which this area in Florida frequently experiences.

Currently, the center prepares meals for multiple senior and child care facilities in Florida and several other states, as well as large-scale special events. In the event of a natural disaster, such as a hurricane, the facility has the ability to prepare meals for emergency responders and sheltered residents.

Read the full magazine article here >>