Some, such as at the University of Notre Dame's main kitchen, have been constructed from the ground up. It now supplies preprepped food campus-wide. And even facilities that don't have a central production kitchen, larger kitchens increasingly are providing food for a number of outlets. Main kitchens at Motorola Food Works cook so skillfully for satellite dining areas that customers don't even notice the lack of kitchen. Sports stadium cooks prepping hot dogs and cheese sauce for fans in the bleachers are also producing elegant repasts for box seats.
Centralization is here, and back at the same time.
For many operations, it makes sense, in a big way.