Kitchen
Foodservice spaces planned around the way people work. From concept and capacity studies to equipment design, operational flow and commissioning.
Considered design.Exceptional operations.
Specialist thinking.
Considered design.
Considered design.
Kitchen, laundry and solid waste management consultancy. Specialist knowledge from the first operational study to final commissioning.
Three disciplinesCoordinated specialist design
Laundry
Efficient laundry facilities shaped by capacity, workflows and equipment requirements, coordinated with the wider project team.
Solid waste management
Considered waste management and logistics solutions that connect collection, handling and movement with the needs of each facility.
The project journey
From possibilityto performance.
Pre-design
Understand the operation.
- Concept Strategizing / Studies
- Facility Master Planning
- Work-Flow Analysis
- Facility Audits Architectural Drawings
- Capacity Studies and Food Production Evaluation
- Evaluation based on HACCP
- Site Inspection
- Market Diagnoses
- Feasibility Study
Design
Give the vision its form.
- Space Planning / Conceptual Design / Schematic Planning
- Design Development
- Construction Documentation / Installation Design
- Equipment Design
- Tender Documentation
- Bid & Contract Award
Post-design
Bring every detail together.
- Evaluating Shop Drawings / Fabrication Drawings of Sub-Contractors
- Value Engineering
- Equipment Purchase Assistance
- Interface Coordination with Interior Designer & MEP Consultant
- Construction Supervision
- Snag List
- Commissioning