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.
As a kitchen hospitality design specialist, we go over this information in detail. The initial plan will be explored, reinforced, and made feasible, allowing for budget constraints, local council regulations, finance options, and a more specifically attuned equipment list.
- Formulate a clear and thought-out plan.
- Consultation with professionals.
- Budget / finance plan & equipment ideas.