We also offer consultancy services to support your new or existing catering design. Headed up by our MD, Jeremy Byford our design team has over 50 years’ experience both in Design and Operating catering facilities. 

With the world being hit by a global pandemic and COVID-19 lockdowns and restrictions in place, the ghost kitchen trend becomes a necessity for nearly every restaurant around the globe within a matter of months as restaurants had to close their doors to foot traffic.

When designing a restaurant there are many factors to consider to satisfy the ever-changing demands of customers, it is imperative to ensure that every aspect of restaurant design appeals and leaves a lasting positive impression.

When designing a restaurant there are many factors to consider to satisfy the ever-changing demands of customers, it is imperative to ensure that every aspect of restaurant design appeals and leaves a lasting positive impression.

A comfortable working environment is one of the keys to increased efficiency.

It’s a big year for food with health and sustainability, alternative flours and much more making a big impact but how will these trends affect your business and the way you run your commercial kitchen?

Consumers becoming more and more aware of where their food comes from, how it is sourced and if the restaurant they are eating in has been created using sustainable materials

Consumers becoming more and more aware of where their food comes from, how it is sourced and if the restaurant they are eating in has been created using sustainable materials

Fats, oils and grease disposal regulations have been put in place to reduce the impact that fats, oils and grease have on our drainage systems and the environment.

Running a commercial kitchen isn’t just about creating amazing food and incredible places to eat.