Plessis-Robinson Mobile Kitchen | 3,000 meals per day

When a large company in Plessis-Robinson renovates its kitchens, it faces an inescapable reality: it must continue to produce 3,000 meals a day without interruption for the 12 months that the work lasts. It’s impossible to halt meal service. It’s impossible to move production elsewhere. It’s impossible to compromise on quality for the employees.

To address this operational challenge, LocaCuisines is rolling out a 1,200 m² fully equipped mobile modular kitchen covering 1, 200 m², fully equipped and capable of handling 100% of the company’s food production for the entire duration of the construction work.

This project illustrates how a temporary, modular solution can become a reliable production facility—as robust as a traditional kitchen—without the costs and delays associated with permanent construction.

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Project Background: A Large Company Undergoing a Major Renovation

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Critical Operational Issues

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A large company is like a miniature community: 1,100 seats, dining rooms covering 1,300 m², and 3,000 meals served each day. Suspending food service for a week would cause a crisis in human resources and brand image. Doing so for 12 months is inconceivable.

The decision to renovate the existing kitchens is inevitable—aging facilities, standards that need to be updated, and insufficient modularity. But this renovation cannot take place while the kitchens are in operation. The two must be completely separated.

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Logistical and Access Constraints

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Access to the company was restricted to ensure security on the premises.

We needed a solution that:

• Log in to the site
• Quick to set up without taking up space on the job site
• Runs concurrently with the renovation project
• Does not interfere with daily production

Just a simple construction site kitchen? That wasn't enough. The company needed a full-fledged production kitchen —with the same capacity, the same HACCP standards, and the same quality as the original facility.

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Tight Deadlines and Commissioning

Key handover is scheduled for early May. We have three months to deploy, install, and commission a complete 1,200 m² kitchen.

There was zero room for error. The facility had to be up and running exactly on the agreed-upon date, ready to serve 3,000 meals starting on day one.

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The LocaCuisines Solution: Built-In Modular Kitchens

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Custom Technical Configuration

LocaCuisines does not offer a “standard” kitchen. It designs the exact layout the client needs—based on an analysis of workflow, production requirements, refrigeration capacity, and preparation/distribution areas.

Configuration deployed in Plessis-Robinson (92):

• 1,200 m² of production space (baking, preparation, storage)
• 500 m² of retail space
• 1,300 m² of dining space (customer seating for 1,100 guests)

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400 selected and integrated professional devices:

Facilities

• ‍Cooking : ovens, sauté pans, deep fryers, ...‍
• Refrigeration: refrigerated display cases, refrigerated towers...‍
• Preparation : work tables, prep bins...‍
• Cast : Chartios, Self...‍
• Laundromat : commercial dishwasher, lockers...

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A full-scale dining hall with 1,100 seats, ready to welcome guests

In addition to the production kitchen, LocaCuisines has also set up a 1,300 m² dining hall that can seat up to 1,100 people. Fully equipped (furniture, walkways, service areas) and tastefully decorated, it provides employees with a pleasant dining environment for the duration of the construction work. LocaCuisines recreates a genuine dining experience that is functional, comfortable, and immediately operational.

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Installation in 3 months

LocaCuisines’ in-house technical teams handle the entire on-site installation. Complete control over timing and quality.

The 3-month period covers

• Deployment and Positioning of Modules
• Utilities: water, electricity, sewer, etc.
• Compliance Testing and Commissioning
• Team Training

Uninterrupted Food Production

As soon as installation is complete, the mobile kitchen handles 100% of production —3,000 meals per day, nonstop, for 12 consecutive months.

The food service teams are operating as if no transition had taken place. Same capacity, same quality, same safety standards.

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Equipment and Capabilities Deployed

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1,200 m² of production space and 400 pieces of equipment

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Daily production requires a truly multi-line kitchen

• Centralized Cooking and Preparation
• Hot and Cold Storage, Categorized by Type
• Continuous distribution during service
• On-site laundry facility for over 3,000 place settings

Each zone is optimized for actual traffic flow —no unnecessary back-and-forth, no traffic jams, and logical zoning.

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HACCP Compliance and Food Safety Standards

There is no reason why a modular kitchen should be any less stringent than a traditional kitchen. LocaCuisines designs this setup to pass all DDPP inspections.

Key Compliance Points:

• Strict HACCP zoning (separate hot and cold flow paths)‍
• Cleaning and Disinfection (appropriate surfaces, optimized drainage)‍
• Staff Training (Modular Chef Certification)

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Water, electricity, and sewer connections

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In an urban setting, connections must be sized and secured to handle daily production. LocaCuisines manages all aspects of this engineering work—supply, drainage, and ventilation.

No compromises on capacity: the modular kitchen meets the same standards as a permanent installation.

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Commissioning and Results

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Launch on Schedule

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The installation went according to schedule. Starting on the scheduled day, the modular kitchen took over the entire production —3,000 meals.

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Consistent and Reliable Operation

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For 12 months, this modular kitchen will handle 100% of food production —while renovation work is underway.

No service interruptions. No perceived decline in quality among employees.

The LocaCuisines team provides maintenance throughout the entire period —including regular visits, equipment maintenance, and after-sales service. 

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Withdrawal and Transition

Once the new kitchen has been delivered and approved, the modular kitchen is dismantled: equipment is removed, the area is thoroughly cleaned, and the modules are retrieved.

Transition to the new permanent infrastructure without disruption.

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Why Choose LocaCuisines for Large-Scale Construction Projects?

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30 years of experience and 700 modules in our fleet

Since 1994, LocaCuisines has been installing modular kitchens at construction sites, events, and for business expansions and renovations throughout France and internationally.

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Capacities:

• 700 modules in continuous operation
• Solutions ranging from 200 m² to 2,000+ m² (modular)
• All equipment levels

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Made in France and in-house teams

LocaCuisines:

• Manufactured in France (customized modules)
• Employs French technical teams (installation, maintenance, dismantling)
• End-to-End Quality Control

Complete control of the supply chain

LocaCuisines manages:

1. Analysis of your needs (workflow, capacity, standards)
2. Designing the exact configuration
3. Transportation with its main carrier
4. The facility and its teams
5. Maintenance During the Lease
6. Dismantling and Reassembly of the Site

That's what makes the difference: no surprises, no extra costs, and no shared responsibility.

Are you facing a similar challenge? A renovation, an expansion, or a situation that requires a kitchen to be up and running quickly?

LocaCuisines specializes in deploying modular kitchens in all critical environments.

Request a personalized quote or contact our experts.

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