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Kitchen and Waste Management Design

A kitchen and 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

Conceptual design

Elevations

Kitchen workflow

MEP requirements

Detailed

design

CFM

analysis

Equipment

specification

HACCP

compliance