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

Our approach

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

The “can-do” attitude, professionalism and energy for the business is like a breath of fresh air that makes working with the team at HRC so very enjoyable

Andrey Datsenko - Melt Room, London

The “can-do” attitude, professionalism and energy for the business is like a breath of fresh air that makes working with the team at HRC so very enjoyable

Andrey Datsenko - Melt Room, London