Netta Architects designed a 207,000-square-foot George Bush Intercontinental Airport Catering Facilities and support facility to strengthen the airline’s in-flight food service operations. Built for continuous use, the facility brings food preparation, beverage processing, dishwashing, receiving, cold storage, waste handling, employee services, and outbound aircraft delivery into one coordinated workflow. Clear circulation routes and dedicated operational zones support food safety, secure airport operations, and efficient movement throughout the building.
The facility also includes employee hygiene areas, a staff canteen, customer presentation suites, administrative offices, and building operations spaces. By integrating architecture, food service, aviation logistics, and specialized building systems, Netta Architects created a resilient platform for daily operations and future growth. The completed facility improves workflow, product consistency, employee experience, and the overall reliability of United Airlines’ catering operations.
Project Highlights
207,000-Square-Foot Aviation Catering and Support Facility
Located at George Bush Intercontinental Airport
Two-Story, 24-Hour Operational Facility Supporting Airline Catering Services
Integrated Food Preparation, Beverage Processing, and Assembly Areas
Clean Room Environment for Food Assembly and Quality Control
High-Capacity Warehouse and Freezer Storage
Challenge
Client needed an airline catering facility that could support continuous operations under strict time, safety, and logistics demands. The facility had to coordinate food preparation, beverage processing, dishwashing, receiving, storage, waste handling, employee services, and outbound aircraft delivery.
The design organizes these overlapping workflows into clear and efficient operational zones. It separates clean and soiled areas from employee, administrative, and logistics spaces. Large cold-storage areas support food safety and inventory control. Secure circulation routes improve back-of-house movement, while dedicated service access supports efficient vehicle operations throughout the airport site.
Solution
Netta Architects designed the clients catering facility around efficient food production, storage, and aircraft delivery workflows. The coordinated layout brings food preparation, assembly, dishwashing, receiving, warehouse storage, freezer areas, outbound docks, waste management, and administrative support into one facility. Clear circulation routes reduce conflicts between departments and separate food production, employee, administrative, and logistics areas.
The design also includes clean rooms, employee hygiene areas, a staff canteen, customer presentation suites, and building operations offices. Netta Architects coordinated civil, structural, MEP, fire protection, communications, security, lighting, low-voltage, and food-service consultants. This integrated approach supports the safety, capacity, and reliability required for continuous airline catering operations.
Impact / Feedback
The completed 207,000-square-foot Houston catering facility provides a resilient and efficient platform for in-flight food service operations. Improved logistics, cold storage, food preparation, outbound distribution, and employee support areas help streamline daily workflows. The design also supports consistent service, product quality, workplace safety, and future operational growth.
The project highlights Netta Architects’ experience delivering complex aviation support facilities where architecture, food service, logistics, and building systems must work together. More than a back-of-house building, the facility serves as a critical operational asset that strengthens airline performance, employee experience, and long-term capacity.