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Approach

From brief to site-ready documentation.

A structured and collaborative process to ensure well-planned, coordinated and buildable BOH facilities.

Project process

Ten stages, in sequence.

Every stage produces something the next stage — and the wider project team — can work from.

01

Concept Brief

Understanding the operation, intent and constraints of the project.

02

Operational Analysis

Menu, capacity, service mode and working patterns are analysed.

03

Space & Flow Planning

Areas, adjacencies and movement of people, food, materials and waste.

04

Layout Development

Zoning developed into workable, buildable layouts.

05

Equipment Planning

Selection, sizing and positioning of equipment against the operation.

06

Technical Coordination

BOH requirements coordinated with architecture, structure and MEP.

07

BOQ & Specifications

Schedules, quantities and technical specifications prepared.

08

Tender / Procurement Documentation

Documentation issued so offers can be compared on one basis.

09

Site Coordination

Execution reviewed and coordinated against the approved plans.

10

Handover

Support through completion and operational readiness.

Kitchen planning

From operational brief to working kitchen.

Commercial kitchen planning is based on operational requirements, menu, capacity, workflow, equipment, hygiene, safety, utilities, maintenance and future adaptability.

“A well-planned kitchen is not simply a collection of equipment. It is an operational system where people, food, equipment, utilities and information move efficiently.”

Sequence
    01

    Brief

    02

    Menu & Operation

    03

    Capacity

    04

    Space Planning

    05

    Workflow

    06

    Equipment

    07

    Technical Coordination

    08

    Documentation

Integrated flows

Designing the system behind the operation.

An integrated approach to people, food, materials and waste ensures efficient, hygienic and practical hospitality operations.

Food Flow

  1. 01Receiving
  2. 02Storage
  3. 03Preparation
  4. 04Production
  5. 05Service
  6. 06Return

People Flow

  1. 01Staff Entry
  2. 02Changing
  3. 03Work Areas
  4. 04Service
  5. 05Support Areas

Material Flow

  1. 01Receiving
  2. 02Stores
  3. 03Production
  4. 04Service
  5. 05Return / Disposal

Waste Flow

  1. 01Segregation
  2. 02Temporary Holding
  3. 03Movement
  4. 04Collection
Clean flows. Controlled flows.

Laundry and waste, planned as processes.

Laundry planning

Efficient laundry planning ensures smooth linen flow, operational efficiency and long-term reliability.

  1. 01Soiled Linen
  2. 02Sorting
  3. 03Washing
  4. 04Drying
  5. 05Finishing
  6. 06Clean Storage
  7. 07Distribution

Waste management

Practical and hygienic waste management planning for cleaner and more efficient operations.

  1. 01Segregate
  2. 02Hold
  3. 03Move
  4. 04Collect
How we think
Space
Flow
Equipment
Services
Operations
=

A facility that works.

Key deliverables

What HFPC issues.

  • 01

    Concept layouts

  • 02

    Detailed BOH plans

  • 03

    Equipment layouts

  • 04

    Equipment schedules

  • 05

    BOQs

  • 06

    Technical specifications

  • 07

    Sections & elevations

  • 08

    Utility requirement schedules

  • 09

    MEP coordination inputs

  • 10

    Procurement documentation

  • 11

    Site coordination support

Start a Project

Planning a new facility?

Share your project requirements — the operation, the capacity and the stage you are at — and we will take it from there.

Start a Project →Contact HFPC

+91 9548839087  /  New Delhi, India