Corporate Cafeterias
Corporate food service concentrates a day's service into short peaks. Planning works back from the number of diners served per sitting: servery length, queueing, production capacity, tray return and washing all follow from it.
- Throughput per sitting and servery planning
- Production capacity for peak service
- Queueing and circulation
- Tray return and ware-washing
- Waste segregation at return points
- 01
Commercial Kitchen Planning
Complete planning from concept to operation of commercial kitchen facilities.
- 07
Procurement & Documentation
Equipment schedules, specifications, BOQs and technical documentation.
- 05
Waste Management
Segregation, storage, movement and disposal planning for hospitality waste streams.
- 06
MEP & Technical Coordination
Coordination of BOH requirements with architectural, structural and MEP disciplines.
Case studies in preparation.
[PROJECT NAME]
Corporate Cafeterias / [LOCATION]
[PROJECT NAME]
Corporate Cafeterias / [LOCATION]
[PROJECT NAME]
Corporate Cafeterias / [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.
Hospitals & Institutions
Hygiene-critical operations with controlled routes and timed distribution.
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