WHAT WE DO CREATIVE DEVELOPMENT FOOD DEVELOPMENT OPERATIONAL DESIGN
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OPERATIONAL DESIGN

Getting the food right, and then keeping it right is a constant challenge, and a direct result of how well your concept operates. The design & layout of a new concept is critical to the efficient delivery of the offer.

It must be designed correctly, understanding the customer journey and experience and be able to deliver the offer efficiently and consistently under all circumstances, whether during a quiet Monday morning or a packed Saturday night.

We still work hands on in kitchens and we have been designing restaurant operations, kitchens and purchasing kitchen equipment for many years too so we know what makes are likely to work effectively day after day, how much they should cost, and how they should be used for maximum efficiency.

An architect can't be expected to understand the operations of a kitchen and a catering equipment supplier won't understand the fine detail of how your concept operates, the staff skill sets, how they use equipment and the service relationship between back & front of house, we do.

We plan the operations, producing detailed dimensioned drawings, detailing the equipment specs & models so that catering equipment suppliers can tender, plan, deliver and install with maximum efficiency.