Planning Your F&B Project > We offer multidisciplinary B2B and B2C foodservice design and planning services for F&B, kitchen and foodservice operations in hotels and restaurants.

B2B Services > We are strategically allied with independent design and consultancy firms that work exclusively in the hospitality & foodservice industry. In conjunction with these firms, we offer:

> Back-of-House (BoH) Design Management

> Preparation of Detailed Specifications

> Tender Management & Administration

> Bid Analysis / Vendor Analysis

> Construction / Project Management

B2C Services > Clients who retain us directly can benefit from our expertise spanning all aspects of hospitality & foodservice business management at the pre-contract and the post-contract stage. We are able to offer expert services in:

For more information > Contact Us | eMail Us

Detailed Service Offering > While our prime specialization is complete tender management & administration services for large hotel projects, with our network of allied partners, we can cater to diverse needs such as development of:

> F&B Concepts, Feasibility Studies & Briefs

> Centralised Foodservice Production Units

> Foodservice Facility Master Planning

> Commercial Kitchen & Bar Design

> Back-of-House & Laundry Design

> HACCP & Food Safety Planning

> F&B Business Planning & Re-engineering

> Foodservice Performance Specifications

> Ops, Facilities, Performance & Risk Audits

> Logistics & Workflow Analysis

For more information > Contact Us | eMail Us

A.   Project Planning & Coordination >

1. Development of a central commissarie for all pre-preparation facilities supplementing food-production activities in accordance with current prevalent trends in F&B operations.
    

2. Planning, design and specifications for all coldroom clusters relative to independent food preparation requirements including coldrooms for waste management, complete with remote refrigeration systems.
    

3. Main kitchen, all provision and dry stores, pre-preparation areas, meal distribution and integrated food-handling systems for other areas such as conference and banqueting facilities, swimming pool and spa areas, room-service, etc.
    

4. Catering services for staff facilities and employee dining area.
    

5. Solid waste and garbage disposal, bottle and waste segregations.
    

6. Design, plan and develop a modern in-house hotel laundry as a profit center for the hotel, including in-house contract washing of the hotel’s own linen and staff uniforms, as well as complete dry-cleaning and laundering for hotel guests.
    

7. Planning, sizing and configuration of various industrial laundry machines and finishing machines, their proper locations and systematic work flow for laundry loads and carts.
    

8. Design and install a water-recycling facility for conservation of water-resource in coordination with Lead Architect and MEP Consultants.
    

9. Planning, design and configuration of Guest Laundry system including dry-cleaning machines and finishing machines suitable for a first-class laundry.
    

10. Preparation of all services including vacuum machine, air-compressor and steam header as required.
     

11. Provision of laundry distribution and delivery equipment for hotel and guest laundry including marking and tagging machines, wrapping machines, etc.
     

12. Design Coordination with Lead Architect/Consultant, MEP Consultants and any other related Consultants on the project.
     

13. Overall Coordination with Project Management Company on the project.

For more information > Contact Us | eMail Us

B.   Design Evaluation >

1. Evaluate design development drawings prepared by others.
    

2. Prepare all equipment layout drawings.
    

3. Suggest list of imported and locally fabricated equipment.
    

4. Prepare itemized budgets for approval by Project Managers.
    

5. Provide equipment construction details, sections and elevations for clarification of various sub-contractors if required.

For more information > Contact Us | eMail Us

C.   Working Drawings & Technical Data >

1. Provide 1:50 or 1:100 scale plan drawings and MEP services plans.
    

2. Provide data to respective consultants for the purpose of giving exact measurements of wall openings, wall heights, etc required for food service and laundry equipment.
    

3. Dimensioned services connection details.
    

4. Schedule of equipment indicating utility service information for each specified equipment unit, including:
   a.    Ventilation canopies
   b.    Steam loads and pressures
   c.    Hot and cold water pipe and drain sizes
   d.    Electrical voltages and loading
   e.    LPG / CNG requirement and BTU ratings
   f.     Compressed air and vacuum requirement (for in-house laundries)
   g.    Refrigeration condensing systems for remote or pod mounting
    

5. List of accessories, embellishments and spares to be furnished with the    equipment for their efficient and comprehensive functioning and utilization.
    

6. Preview and comment on all architectural, interior and MEP drawings related to B-O-H (back-of-house) areas to ensure proper coordination with all Consultants.
    

7. Prepare a complete set of detailed General Specifications and itemized equipment specifications covering all equipment to be supplied.
    

8. Provide document clarification and / or variation orders as required.

For more information > Contact Us | eMail Us