Scaling Up for Commissaries

The most distinguishing feature separating commissary kitchens from traditional foodservice conterparts is the large volume of meal items and menus they produce.  Executive Chef Jose David Arango Lopez and his culinary team execute this process for several independent schools in New York City.    

What began as a 600-meal operation has scaled to more than 2,500 freshly prepared meals delivered daily to six Manhattan-area schools: The Birch Wathen Lenox School, Poly Prep Country Day School, Stephen Gaynor School, The Speyer School, The Churchill School and Center and City and Country School.  

Menus vary and feature global fare, including Italian, Mexican, Asian and Jamaican dishes among others.  Learn more on how efficiently this commissary kitchen operates at the hands of skilled chefs in FoodService Equipment and Supplies Magazine here.