Kitchen Design & Planning

Whether you are refurbishing an existing catering facility or developing a catering operation within a new building, we will look at the concept, the space that is available, your life-cycle costs and of course your budgetary restraints.

The Concept, menu composition and style of service will all be major influencing factors on the choice of equipment and design of the facility. This in turn will influence the ratio of space allocated to goods in, storage, preparation, production and food service.

Our design strategy follows the RIBA Plan of Work Stages 1 – 7*

Stage 1    Preparation & Brief
Stage 2    Concept Design
Stage 3    Developed Design
Stage 4    Technical Design
Stage 5    Construction
Stage 6    Handover & Close Out
Stage 7    Post Occupancy Evaluations

We are fully aware and involved in the development of industry standards for Building Information Management (BIM) system and BREEAM.

Our portfolio ranges from designing kitchens with a floor area of 9m to a fully equipped central production unit of 1000m2.

The design of the catering facilities must provide ergonomic and efficient operational and customer flows to reduce potential health and safety risks and enable the operators to meet with current food safety legislation.

* Superseding Stages A – M