Consolidating Flight Kitchen Operations at JFK
Netta Architects was retained by LSG Sky Chefs to program and design JFK Big Apple, a new flight kitchen and customer service facility at John F. Kennedy International Airport. Before beginning the design, Netta Architects completed a detailed operational and logistical analysis of LSG Sky Chefs’ three existing JFK flight kitchens.
The study evaluated operating costs, food-production workflows, equipment needs, transportation logistics, storage capacity, and overall facility performance. Based on the findings, LSG Sky Chefs elected to consolidate its three separate operations into one modern, 154,000-square-foot airline catering facility.
Netta Architects worked as part of an integrated project team that included LSG Sky Chefs’ North American and German divisions, operational and systems engineers from ME Booz, and management consultant Mark Castellano of Accedo, Inc. This collaborative approach helped align the facility’s architectural design with LSG Sky Chefs’ specialized production, logistics, and customer-service requirements.
The new flight kitchen was planned to support large-scale food preparation, assembly, storage, equipment handling, and aircraft catering operations within one coordinated facility. By consolidating multiple locations, the project created a more efficient operating model designed to improve workflow, reduce duplication, and support reliable airline catering services at JFK International Airport.
