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 factory
kitchen design |
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Find that precise balance between functionality
and aesthetic perfection.
| If you’re dreaming of
a kitchen designed to boost your establishment’s
productivity to incredible levels and yet is beautiful
enough to gawk at, then you’re looking at the right
people. |
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Offers expert advice and information |
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Has practical knowledge gathered from experience in commercial kitchen environments |
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Has a wide database of suppliers that spans the globe |
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Understands your need for an unbiased, down-to-earth approach to kitchen design. |
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| The following are only some of our kitchen
concept development projects. |
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Site assessment and project study |
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To assess the strengths,
weaknesses, threats and opportunities of any potential
site. |
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Menu concept creation and development |
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To assemble a menu that
complements the concept. This will include identifying
the style of cuisine, menu categories, sectional
menu mix and pricing recommendation. |
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Design and layout of kitchen |
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Issues like plumbing, drainage,
electrical loads, grease traps and ventilation
will be considered during the development of the
kitchen and support areas. |
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Workflow |
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This involves the positioning
of specific departments to result in the most
ideal workflow by means of utility drawings that
illustrate the positions of proposed equipment. |
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Equipment recommendation and procurement |
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To identify appropriate
equipment through a comparative analysis that
highlights their advantages or disadvantages.
(i.e Their potential productivity, ease of operation,
aesthetic value and cost.) |
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Recipe development |
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Recipes for the desired
dishes will have to be written, based on which
the product selection and quality standards of
the kitchen are established. |
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Recipe costing and software |
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To recommend an appropriate
recipe costing software that will assist and guide
owners in monitoring costs. |
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Production cycles |
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Based on the volume, type
and frequency of meals to be produced, a suitable
production schedule will be developed. |
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Human resource guidelines and development |
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To develop a staffing guide
determining the number and type of staff required
for the outlet to be operationally viable. |
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Pre-opening assistance |
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To help solve ‘teething
problems’ that are common with most launches. |
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Staff training |
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To assist and guide management
on the training of their staff through talks/seminars,
practical demonstrations and the development of
training manuals. |
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Operational review |
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Involves the filing of reports
during the first few months to highlight remedial
suggestions to refine various elements of operations. |
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