Lakeview Terrace Life Care Community


Foodservice Redesign


At Lakeview Terrace Life Care Community in Central Florida, the kitchen and serving areas in the clubhouse were originally designed to support only buffet-style food service. The not-for-profit community’s leadership team desired more flexibility in the dining amenities offered, and sought out to redesign the foodservice facilities to enhance the overall dining experience, as part of the greater initiative to modernize the community and position it for future growth in the expanding senior living market.


The RealFood team (then operating under Foodservice Design Associates) redesigned the central kitchen and service areas to accommodate flexible foodservice capabilities within the new 40,000 sq. ft. clubhouse.

To allow for multiple styles of foodservice, the island-style cook line was designed with one side dedicated to à la carte production while the other side provided space for bulk food production. Dedicated baking and cold food preparation areas were also added. To preserve productivity and food safety, the garde-manger area was designed to allow service staff to efficiently interact with the kitchen, while the dishwashing area was relocated to allow soiled dishes to return without disrupting food preparation areas. Similarly, walk-in refrigerators and freezers, as well as dry storage areas, were located to allow deliveries without interruption to production areas.

A new remote café area with a full bar, outdoor seating, and satellite food prep area was added with ventless cooking technology.



The 3,300 sq. ft. full-service kitchen and buffet area provides foodservice to a 345-person dining room, 40-seat bar and grille, two intimate private dining areas, a pre-function lounge and exterior terrace, as well as 600-person auditorium used for events. To achieve the desired dining experience for residents and guests, the complete kitchen redesign allowed new and improved foodservice functions, including increased visibility for the kitchen and service staff to the dining area; enlarged refrigeration and storage capability; and improved efficiencies in production and food safety, ultimately improving organization and execution of meals.