Hotels & Resorts
Hotels and resorts run several outlets, banquet operations, housekeeping and staff facilities from a shared back-of-house. Planning has to hold all of them together — production, stores, laundry, waste and staff movement — without any one function blocking another.
- Shared main kitchen serving multiple outlets
- Banquet production, plating and dispatch
- Receiving, stores and cold-room planning
- Laundry and housekeeping support
- Separation of staff, service and guest routes
- 03
Back-of-House Planning
Integrated planning of supporting hospitality functions and service areas.
- 01
Commercial Kitchen Planning
Complete planning from concept to operation of commercial kitchen facilities.
- 04
Laundry Planning
Planning of hotel and institutional laundry operations, equipment and space requirements.
- 02
Food & Beverage Facilities
Operational and spatial planning for restaurants, cafés, bars, banquets and food-service facilities.
Case studies in preparation.
[PROJECT NAME]
Hotels & Resorts / [LOCATION]
[PROJECT NAME]
Hotels & Resorts / [LOCATION]
[PROJECT NAME]
Hotels & Resorts / [LOCATION]
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.
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