Designing a commercial kitchen? Let’s just say—it’s not for the faint of heart, and definitely not a “throw in some appliances and call it a day” kind of project.
One of our biggest tasks at Jones Creek Golf Course has been creating a two-phase kitchen build-out. Phase one needed to function as a catering kitchen for immediate use, while phase two will convert the space into a fully operational, county-approved food and beverage kitchen. It sounds simple enough… until you’re handed a 400-page regulatory guide from Columbia County.
With absolute transparency: I knew nothing about commercial kitchen codes when we started. So, I marched into Staples, had the entire file printed and bound, and spent a weekend (plus a few long nights) diving into every detail of local health department requirements. It was intense, but honestly? I welcomed the challenge. It was new, it was different, and I learned a lot.
Our immediate goal was clear: get the kitchen functional in time for The Masters, with several corporate events already booked and relying on us. But we didn’t want to install short-term fixes—we wanted decisions that would work both now and in the long-term as we moved into full food and beverage service.
We installed a compliant handwashing sink with side barriers, checked off every necessary sanitation and spacing requirement, and brought in a large stainless steel prep table that’s as practical as it is durable.
Then came one of the biggest puzzles: choosing the right commercial refrigerator. This required estimating daily food volumes, projected event use, and future growth—all of which made me feel like I’d been dropped back into a fifth-grade word problem. Ultimately, we leaned on the high side of our projections and chose a unit that would meet both current and future demand.
Now, the catering kitchen is fully operational and has already served us well for multiple large parties and events. And while we still have a bit to go before it becomes a full-scale restaurant kitchen, the foundation is in place—and more importantly, it’s built to last.
Stay tuned as we roll into phase two. If I can figure out a 400-page kitchen code, I promise anything is possible.
