Coordination and scheduling were essential for this in-place renovation. In order to maintain the kitchen’s round-the-clock operations, work was divided into carefully planned phases with crews working both day and night. Utility relocations and upgrades were meticulously sequenced to support new walk-ins and a water-cooled refrigeration rack. ICRA-compliant barricades and air-control systems were also critical to the planning and execution of each phase. The project team worked closely with QMC personnel and the design consultants to accommodate last-minute requests and changes to keep the kitchen operating smoothly.