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Kitchen Design

A poorly designed kitchen can cause serious issues for any hospitality operation. Revenue can be lost from poor efficiencies, health and safety issues can arise and most importantly of all the guest experience can be seriously tarnished by not being able to deliver food on time and in perfect condition. 

Have you considered how this could be affecting the quality, efficiency and revenues of your business?

Our approach:

  • Understand the menu and the budget
  • Deliver draft plans of the proposed kitchen
  • Ensure the flow of the kitchen is optimized for the safe production of food and the team have a safe environment to work in
  • Recommend the right equipment to deliver the menu and the volume of business
  • Manage the tender process
  • Oversee fit out

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