As an initial step in any project, we discuss with the client, Hotel Management Company or owners all related details of the project to obtain the required design criteria.
For instance the different food concepts of all related outlets, the size of dining and/or banqueting rooms, available kitchen space, operational plan of the management, brief construction schedule and budgeting issues.
Based on the information from various sources, we will formulate a preliminary sketch and discuss it with the clients and Hotel Management Company.
The extensive knowledge of various styles of cuisine – banqueting and a la carte -combined with the skills to plan an ergonomic workspace gives us a huge advantage. Our thorough understanding and working knowledge of all relevant health & safety and hygiene legislation ensures due diligence and the highest standards of food safety.
All MEP service points for equipment which require service connection upon completion will be shown on CAD service drawings.
On behalf of project owner, we will discuss and communicate with other contractors about all service systems and ensure everything is following the specifications.
Due to the sensibility of the relationship between the project owner and the managing company, we fully understand both sides and propose solutions, which suits both parties. We try to meet budgets without saving on the wrong end and select the best possible equipment, available on the China market, to ensure a smooth operation with less maintenance costs.
A major function of planning foodservice strategy is the tendering of foodservice contracts. We help by writing specifications; overseeing the tendering, appointing the contractor and monitoring the contracts to ensure standards are adhered to.
Certainly all services will be provided bilingual in English and Chinese.
We ensure a professional consultancy and supervision from the design of the kitchen to the hand over to the chefs.