Kitchen Planning | Designing
Kitchen, the nerve center of a hospitality / healthcare organization, needs a better attention during planning. It is an area the staff works under pressure most of the time in the proximity of smoke and heat. The execution and the delivery are to be highly monitored. HACCP, Controls and Disposal management of the waste also is a keen area.
Design and Development of kitchen
Kitchen infrastructure design and planning.
Waste/waste water and fuel managemnt.
Bill of quantities.
Tender documents.
Cost effective purchase with quality suiting to international standards.
Operations planning control systems
Setting up the total systems for the functioning of kitchen, purchases & stores.
Manpower planning
Recruitment of staff.
Launching Plan.
Menu trials.
Pre-opening installation of efficient operational systems.
The type of cuisine, the concept and the taste is decided taking into consideration the market report and the taste of targeted clientele.
Detailed layout plan indicating the placements of equipment as well as instructions for the execution of other services like: electrification, exhaust system, ventilation, drainage, plumbing, etc. will be drawn accordingly.
Detailed cost report is prepared by us giving you the total estimate for the kitchen equipment, refrigeration, ducting and gas bank with gas piping. We would evaluate the tenders, quotations, ratify bills and supervise the installations.
Food trials are carried out in order to define the taste, texture, portion size and effective cost. Staff will be trained and mock services conducted to help in the smooth functioning of the restaurant.
We will monitor the total operational areas. This support will be provided for 30 days from the opening date or as per the agreement.
