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Club Kitchen
The Club Kitchen design reimagines the ghost kitchen model through a human-centred, transparent approach to food production.
Location
Vancouver, BC
Client
Concord Pacific
Size
557 SQM
Conceived as a visible, street-facing environment, the facility brings cooking into view, using natural light, glazing, and openness to support staff well-being while building public trust in food quality and hygiene.
Operational efficiency is carefully balanced with clarity of movement. Food production is separated from order fulfillment through a centralized concierge and consolidation zone, allowing chefs to focus entirely on cooking while ensuring smooth, conflict-free circulation for delivery drivers and walk-in customers. This organization minimizes congestion and improves the overall experience for both staff and visitors.
Operational efficiency is carefully balanced with clarity of movement. Food production is separated from order fulfillment through a centralized concierge and consolidation zone, allowing chefs to focus entirely on cooking while ensuring smooth, conflict-free circulation for delivery drivers and walk-in customers. This organization minimizes congestion and improves the overall experience for both staff and visitors.
Flexible, modular kitchen units are supported by shared mechanical, ventilation, and grease management systems, enabling high-density operations while remaining adaptable to changing tenant needs and diverse culinary programs.
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