What we do

In order to design an easy to operate and maintain yet financially sensible kitchen we will go through the following.

• Proposed Menu and Food Service methods.
• Allocation of space for front and back of house functions.
• Location of Goods Inwards & Waste Disposal areas.
• Capital Equipment required for producing the menu.
• Review of existing equipment.
• Design for Maximum Capacity.
• Decide on a realistic budget.
• Allocation of Work Stations between various functional needs.
• Correct Work Flows. 
• Mechanical and Electrical requirements.
• Quotation Request Document.
• Quotation Compliance Analysis.