Introduction
As a restaurant consultant with expertise in foodservice planning, designing, and idea as well as laundry planning for hotels and back-of-house (BOH) design, I have had the pleasure of working on many interesting projects.
Foodservice Planning
When it comes to foodservice planning, my role is to create efficient layouts that optimize workflow while maintaining stuning appeal. This involves carefully considering various factors such as kitchen size, equipment placement, ventilation systems, and safety regulations. By collaborating closely with chefs and kitchen staff members during the ideation phase until the final execution of designs in commercial kitchens or fine dining establishments alike.
Key considerations:
Kitchen size optimization.
Equipment placement for efficient workflow.
Compliance with ventilation requirements.
Safety regulations implementation.
Designing & Conceptualizing
Designing an inviting ambiance goes beyond aesthetics; it requires careful thought into how every element contributes to enhancing the overall guest experience. As a restaurant consultant specializing in design concepts creation:
Dining area layout
Ensuring optimal use of space through strategic seating arrangements without compromising comfort or privacy.
Interior decor
Creating visually appealing themes that align with the brand identity while reflecting current trends.
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