WE HAVE AN INDEPENDENT, IMPARTIAL AND UNBIASED APPROACH TO SELECTING THE CORRECT RESTAURANT KITCHEN EQUIPMENT FOR OUR DESIGN PROJECTS
After spending over 40 years in the industry, we have forged the strongest relationships with the principal equipment manufacturers from the UK, Europe and beyond. This covers everything from bespoke, high-end cooking suites to the simplest table top appliances.
Our mission is to give you what you need to take delivery of your food, store it, prep it, cook it and get it to your customers’ tables – all without fuss or drama.
We reach out to a marketplace of many thousands of products from, literally, hundreds of suppliers. That’s why we will always be able to pair your operation with the best and most appropriate kit. Working out what you need and being able to obtain it is one of our core strengths.
GOODS IN
Your ingredients arrive across multiple deliveries and need to be stored immediately. We’ll take into account the quantity and frequency of your anticipated ambient, chilled and frozen provisions and calculate the optimum amount of storage space you’ll require within your restaurants’ kitchen. We’ll also consider the location of the storage to minimise delivery footfall and disruption to the workflow of your kitchen.
PREP
Your preparation areas should provide ample space for your chefs to work comfortably and efficiently. You’ll undoubtedly need sinks, shelves, drawers and utensil storage. In larger restaurant kitchen designs, food separation is imperative so defined stations will be delineated. Preparation equipment might include slicers, mixers and microwaves as well as storage – and, of course, waste bins. We’ll make sure that everything’s always to hand.
STORE
Once food is prepped, it needs to be stored safely and conveniently, ready for a busy service. Chefs need to be able to access prepped food instantly without unnecessary journeys across the kitchen. We position various forms of cold storage around your cooking areas so that food can be retrieved as soon as an order comes in. Keeping prepped food close to hand within service is a vital part of restaurant kitchen design.
COOK
Specifying the correct cooking appliances for your restaurant kitchen is essential, and getting that right requires considered judgement and a wealth of industry knowledge. It’s not necessarily about the biggest and the best, but rather about finding a balance between your menu, the amount of covers you plan to cook for, your style of cooking and, of course, your budget.
SERVE
The presentation of your food is an art and secondary only to its flavour. That’s why we give consideration to the ergonomics within your kitchen design necessary to plate and present your dishes super efficiently. Then we aim to minimise the footsteps required on both sides of the pass so that food reaches your customers quickly and exactly as you intended.
AND…WASH!
Later, there comes the inevitable chore of washing-up, not only plates and cutlery, but the endless stream of pots, pans and utensils used to cook and serve the food.
Our expertise in this area is further strengthened by decades of experience gained through our sister company, Nelson Dish & Glasswashing Machines. Every restaurant kitchen requires a well-drilled warewashing system at the core of its’ design.
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