Design Process
Foodservice facilities should never be designed in isolation and time must be allowed to develop them with opportunities for input from both the client and the rest of the design team. In our experience, there are always wider issues and project requirements to be considered that can influence both specific design details and broader objectives.
We believe that all projects differ and as such whilst a design process follows, each project must be considered on its own.
Over the years, we’ve worked for a wide range of clients in all sorts of sectors. From commercial operations for hotels, restaurants, pubs and coffee shops to education for schools, colleges and universities. From business places and healthcare to leisure with involvement in museums, visitors attractions and museums. Our cross sector experience does however allow for cross pollination of ideas and best practice, rather than being constrained by only single sector experience.
Foodservice areas are designed with distinct zones to provide a safe food environment, which considers HACCAP food safety, food hygiene, and general health & safety.
Recognition of the importance of catering design to the commercial success of a project is a great starting point. It provides a solid foundation on which to build the catering strategy and ensures that it is integral to both project delivery and the long term success of the project.
The right catering consultancy will play a vital part in achieving these aims by providing detailed and considered designs, not only of the catering facilities themselves but also, in collaboration with the rest of the design team, of associated and adjacent spaces. In our experience, the relationship of the catering facilities to the spaces around them are often overlooked but with careful design the efficiency of the whole building can be maximised.