INQUIRIES

Generally speaking, a foodservice consultant is an independent professional advisor who works as an advocate for their client in achieving their goals through the design and implementation of foodservice facilities and/or operations/management systems. Consultants provide expertise, knowledge and experience to provide assistance that does not exist in-house, or by providing resources not available at the time. Their primary focus is the welfare of the client organization that they serve. Assets:

• Very knowledgeable in the foodservice and hospitality industry
• Provides specific/specialized expertise
• Usually involved for limited, specified period
• Brings high degree of industry experience
• Advises and educates clients on wide range of topics
• Provides independent, objective advice
• Facilitates between project team and foodservice operations professionals
• Acts as an advocate for foodservice operations
• Enhances client's business

The design of a Production Kitchen can be compared with the building of a factory to process food for human consumption. It certainly requires more knowledge than simply the furnishing of a room. There are far more considerations that must be resolved, such as:

• Mechanical and electrical requirements for the needed equipment
• Refrigeration
• Ventilation
• Storage space
• Receiving and storing of product
• Food production processes
• Delivery systems
• Sanitation
• Coordinating structural requirements to appropriate engineers

Hospitality Consultant is a key player deeply interfering in flow and design, the earliest he is called to join the better for future site evolution.

Concept – Menu are backbones of any foodservice design. From macro to micro any menu particularity is considered. In back of the house, Menu category is reflected on kitchen sections and process and working method are reflected in equipment installation. In front house, table and chair design are highly linked to Menu Items served and turn over.