The hospitality sector is massively diverse, covering everything from the smallest eatery to the largest conference or event venue, literally a range of 10 to 100,000 meals per day. To even try and standardise a commercial kitchen and refrigeration design would be impossible.
The Cook:Chill Team have split the industry in two based on certain criteria:
Either a cooked-to-order menu with daily or seasonal specials or a buffet style service. Typically these businesses would cater for up to 100 covers per day over their opening hours.
Typically a venue where food is pre-ordered or a standardised menu where the meals can be regenerated quickly. These businesses would cater for much larger numbers with the food offering served in a much more condensed timeframe.
As every project undertaken is unique, our project management services are tailored to your requirements with the extent of our involvement dictated by our clients. From the purchase of a new combination oven or cold room to a full fit out or refurbishment, our collaborative approach produces results which are not only aesthetically pleasing but functional, cost effective and compliant. You may also want to take advantage of our conceptual design offering, allowing you to go to tender knowing that you have covered all basis.
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