Our restaurant work is a mixture of ‘concept to completion’ projects such as Zuma, or producing design templates for subsequent role outs.

 

Our wealth of International experience is of particular benefit when developing kitchen designs for new concept restaurants, as many of these these concepts are inspired by different cuisines from around the world.

 

Clients who have used our services for design templates include: Tesco;  Marks and Spencer;  Coffee Republic;  Carluccio’s;  Beefeater;  Little Chef and Wagamama.

In reviewing their commercial kitchen layouts, either on paper or often at a working site, we are able to come up with options to improve efficiencies. On a live site this is done by studying the ‘time and motion’ activity of staff, work flows, area and equipment adjacencies, and equipment specification and installation. We usually find that a series of small design changes can significantly improve the kitchen operation leading to both contented employees and happy customers.

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