05/17/12
Then I put in kitchens in four locations. This will mean food will be srved faster because it doesn't need to be brought over.

Comments

Building, operating, and maintaining four kitchens is a very expensive way of reducing the distance between the kitchen and serving lines.

As you noted in your Collect Info section, there is a central space that is not used. Did you consider using the center space for the kitchen and serving lines? Replacing the offices with one large kitchen that serves two or three serving lines may achieve your goal while also being cost-effective.