As the foodservice designer and equipment specifier for Premier Inn there are many aspects which impact upon the choice and design. Efficiency of design and equipment is vital to enable companies to succeed now and save in the future. The article in Foodservice Equipment Journal, Cutting Carbon highlights many of the areas in which great food service design and the ‘right’ choices can reduce overall costs.
Premier Inn’s new concept hub was worked upon from the off. Working together the team enabled the maximisation of space and flow for the hotel and Proven Dough catering offer.
Catering space was design and operationally challenging and the creation of an exciting and custom front counter provides the focal point of the catering offer.
Photos courtesy of JSJ Design.