You're starting a restaurant business? You want to restructure, renovate or enlarge your existing kitchen? Whether the food service is commercial or institutional, our consultants can help you!
Our service includes:
- Meetings and discussions with our client to understand the type of service, the menu and the overall concept
- Developing a preliminary equipment-layout plan whose objectives include optimizing the use of space, minimizing personnel movement in the kitchen by establishing workstations, and choosing the right equipment for your needs
- Study of space closure according to the architectural plans
- Traffic study and complete planning of the service areas, kitchen, merchandise receiving, dishwashing section, etc.
- Coordinating with architectural, engineering or design firms as the case may be
- Complete specifications of chosen equipment
- Equipment connection plans (electricity, gas, plumbing and steam)