Business Description
Food service kitchen consulting
Kitchen design
Hotels, various restaurants, company cafeterias,
hospitals, resort facilities, and
central kitchens
HACCP-based
hygiene management
Design Work Flow
We handle design work related to commercial kitchen equipment based on the procedure below.
PHASE
1
Plan Design
During this phase, we devise a plan to achieve what our client intends, including leveraging our knowledge and experience to come up with a sound technical and creative approach to realize sufficient equipment value and utility as necessary.
PHASE
2
Basic Design
Based on architectural blueprints and drawings created in line with the plan design, we create any other diagrams necessary for the kitchen equipment.
PHASE
3
Working Design
We create a design document that comprehensively and accurately shows any items necessary for the construction of the kitchen equipment.
PHASE
4
Supervision
We collaborate to sign a suitable construction contract, help ensure the achievement of the design concept, and guide kitchen equipment builders from an unbiased standpoint to ensure that the construction work is done according to the contract.
