Expertise

One BOH strategy. Multiple operational systems.

Comprehensive planning across all back-of-house functions for a more efficient, functional and successful hospitality operation.

Complete planning from concept to operation of commercial kitchen facilities.

Operational and spatial planning for restaurants, cafés, bars, banquets and food-service facilities.

Integrated planning of supporting hospitality functions and service areas.

Planning of hotel and institutional laundry operations, equipment and space requirements.

Segregation, storage, movement and disposal planning for hospitality waste streams.

Coordination of BOH requirements with architectural, structural and MEP disciplines.

Equipment schedules, specifications, BOQs and technical documentation.

Coordination and review during project execution.

Deliverables

What arrives at the end of each stage.

Planning is only useful if it can be built and procured from. Every engagement produces documentation the project team can work with.

From operational brief to working kitchen

Brief

Menu & Operation

Capacity

Space Planning

Workflow

Equipment

Technical Coordination

Documentation

Start a Project

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

+91 9548839087 / New Delhi, India