Working closely with our clients and under the guidance of a dedicated Design Manager, we can design and plan a catering facility that works on every level from easy on the eye to fit for purpose.

Our Design Management team can:

• Optimise space allocation by room, both front and back of house
• Advise on the ideal configuration of space
• Review and demonstrate anticipated traffic flow
• Develop foodservice concepts and methods of operation
• Calculate anticipated uptake
• Assist in determining throughputs
• Assist in establishing dining capacities

And, following the establishment of an agreed catering strategy, we can produce the following documents and drawings to finalise the design:

• 1:50 layout drawings for each area
• A 'Fit for purpose' preliminary catering equipment schedule
• A robust initial budget
• A final quotation
• Drainage penetrations and slab recess details
• Full service schedule and layout, indicating M&E requirements to all equipment
• Ventilation flow rates and detailed canopy drawings
• Finishes schedules and drawings for catering areas
• Rendered counter elevation drawings
• 3D visuals including walkthroughs
• Presentation of the scheme to the client by a Design Manager

On completion of this phase, the project will move on to our Contract Management team, but the Design Management team will still be involved to ensure continuity.

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