Concept Planning of the hotel/restaurant in coordination with the Interiors Architect.
Kitchen planning related to outlet.
Staff Facility area Planning. (Changing rooms, Cafeteria, Lockers).
Back of the House area facility planning. (Including the staff entry, material receiving, stores, garbage sorting / storage and the office subject to the space available).
Layout Plan For Kitchen Equipment’s.
B.O.Q. of Kitchen equipment’s required.
Final drawings for the kitchen, stores. Layout including civil works.
Detailed electrical / plumbing / gas pipeline plan for concerned areas.
Requirement for Exhaust & fresh Air Systems.
Tender of Kitchen equipment’s with detailed specifications. Assistance in identifying vendors & sourcing of Equipment’s.
Conceptualizing and detailing of service ware , crockery, cutlery , glassware, cook-ware and other accessories and assistance in identifying appropriate vendors / suppliers.
Assistance in sourcing of afore mentioned items.