offer advice on the design or refurbishment of kitchens, restaurants
and ancillary catering areas.
objective is to deliver innovative, workable, sustainable and cost
effective solutions, which consistently meet the brief and the key
recommendations are made on space utilisation and layout, operational
flows, HACCP, health, hygiene and food safety legislation. Consideration
is given to providing environmentally sound systems, sustainable for
the lifetime of the facility, using alternative technology where appropriate.
In addition to operational solutions, our schemes can extend to interior
design and recommendation on finishes for the front of house areas.
approval is sought at each critical stage of the process, including
concept design (1:100), detailed equipment drawings (1:50) and service
specifications are prepared to tender for catering equipment and its
installation, including ongoing supervision and inspection throughout
the installation process, snagging, final inspection and handover
of the finished kitchen or restaurant areas.
design projects include: