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Case Study – Bournemouth

As part of a phased refurbishment project to our entire site, we decided to relocate our existing staff canteen and kitchen to another part of the main building. The facilities had originally been installed in the late 1980’s and with staff numbers increasing year on year, they were no longer fit for purpose.

“We were recommended Cook:Chill by our architect and quickly got in touch.  Our Project Manager (PM), suggested having a look around both the current and proposed sites so that we could talk through existing menus, any equipment to be transferred and what the food future looked like. To us, this was ideal as we hadn’t yet mentioned that the new site was on the 3rd floor!!”

“The remit was to turn an empty office space into a commercial kitchen and staff canteen. The PM took everything in her stride as the stairwells were quite large, the only worry was getting the roller shutter installed in one piece. Once clarity had been sought on this aspect and clarifications were gained form the architects the quote was produced quickly and subsequently approved by the Board of Directors (subject to planning).”

“16 weeks later, Cook:Chill arrived on site to start the conversion works. Pricing aside, what really impressed us by the entire Cook:Chill Team was the service.  I couldn’t tell you how many times a I phoned the PM with an alteration or asking advice on a change and either she, or the Installations Manager came to site to talk it through.  It allowed myself and anyone else involved to visualise the solution. By the time the install happened, it all went like clockwork, it really felt like they new every inch of their project space.  From the plasterers, to aircon and extraction, to the catering equipment fitters, they were all excellent with a quality of workmanship to match.”

“I would have no hesitation in having the Cook:Chill Team working we me again.”

J. Porter

Facilities Manager

If you are thinking of a commercial kitchen refurbishment, please contact one of the Team today.