Clubs / Crew Kitchens
Clubs and crew catering serve several service patterns — à la carte, buffet, staff and event catering — from limited production space. Planning looks for flexible zoning and equipment that supports more than one style of service.
- Flexible zoning for mixed service
- Staff and crew dining requirements
- Storage across varied menus
- Ware-washing capacity
- Support and welfare areas
- 01
Commercial Kitchen Planning
Complete planning from concept to operation of commercial kitchen facilities.
- 02
Food & Beverage Facilities
Operational and spatial planning for restaurants, cafés, bars, banquets and food-service facilities.
- 03
Back-of-House Planning
Integrated planning of supporting hospitality functions and service areas.
- 04
Laundry Planning
Planning of hotel and institutional laundry operations, equipment and space requirements.
Case studies in preparation.
[PROJECT NAME]
Clubs / Crew Kitchens / [LOCATION]
[PROJECT NAME]
Clubs / Crew Kitchens / [LOCATION]
[PROJECT NAME]
Clubs / Crew 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