Step 1: Vision, Consultation, and Planning
The first thing to have when designing a commercial kitchen is of course the vision. You need to have an idea about the type of kitchen, the location, the design, the size, and the general mode of operation. This information is then brought to your kitchen hospitality design specialist and gone over in detail. The initial plan will be explored, reinforced, and made into a feasible plan that allows for budget constraints, finance options, and a more specifically attuned equipment list.
- Formulate a clear and thought-out plan.
- Consultation with professionals.
- Budget / finance plan & equipment ideas.