Commercial Kitchen and
Waste Management Design

A kitchen and all of its back-of-house area can represent 30% or more of your total food and beverage investment, it is therefore of vital importance that this is given sufficient attention. The kitchen design is to be user-friendly for your culinary team, financially friendly for your budget, and has to comply with the local HACCP legislation.


Area Planning
Concept Design
Schematic and Detailed Design
Elevations
MEP Design
CFM Calculation
Equipment Specification
Tender Documents and Evaluation
HACCP Compliance
Kitchen Workflow