Designing a new kitchen, serving area, and kiosk for a high school with 2,230 students required meticulous focus on efficiency, functionality, and space planning. This layout optimized workflow to accommodate the substantial volume of meals needed for a large student population. We put a lot of thought into space planning to facilitate a smooth flow from food preparation to cooking and serving, minimizing congestion and optimizing productivity. Our design provided functionality, safety, and the ability to handle high food production demands while maintaining a comfortable and organized workspace for the kitchen staff.