Design & Planning
One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line.
Having a well-planned restaurant kitchen doesn’t just keep food flowing to the dining room- it can save you money, time and wastage. If your staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient.
And that our Engineering team is obliged to do.Our Engineering team consists of mechanical engineers who are focused to design modern, functional kitchens, and custom designs which will serve their present and future needs.
Our moto is to save energy, minimizing staff and space.
Those three things can make your buisness grow rapidly and working properly.