Base Kitchens
A base kitchen carries the preparation load for a group of outlets. Planning addresses bulk preparation, semi-processed storage, packing and the dispatch cycle that keeps the outlets supplied.
- Bulk preparation capacity
- Semi-processed and cold storage
- Packing and labelling areas
- Dispatch scheduling and loading
- Hygiene control across the chain
- 01
Commercial Kitchen Planning
Complete planning from concept to operation of commercial kitchen facilities.
- 03
Back-of-House Planning
Integrated planning of supporting hospitality functions and service areas.
- 06
MEP & Technical Coordination
Coordination of BOH requirements with architectural, structural and MEP disciplines.
- 07
Procurement & Documentation
Equipment schedules, specifications, BOQs and technical documentation.
Case studies in preparation.
[PROJECT NAME]
Base Kitchens / [LOCATION]
[PROJECT NAME]
Base Kitchens / [LOCATION]
[PROJECT NAME]
Base Kitchens / [LOCATION]
Hotels & Resorts
Multi-outlet operations with shared production, storage and support areas.
Restaurants & Cafés
Compact kitchens where every square metre has to earn its place.
Bars & Banquets
Peak-load facilities planned around dispatch, holding and return.
Corporate Cafeterias
High-volume service within a fixed time window.
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.
+91 9548839087 / New Delhi, India