Complete setups for high-volume foodservice operations
Every Christmas, the Drake and Morgan estate has the challenge of how they can meet the demands of the busiest period of the year whilst ensuring that the food they serve meets the high standards that it constantly sets.
Our team is here to help you find the perfect solution for your needs.
Transforming outdated facilities into state-of-the-art culinary hubs
London, UK
We partnered with a national hotel chain to renovate 12 of their kitchen facilities across the country. The outdated equipment was leading to inconsistent food quality, high energy costs, and workflow inefficiencies. Our team designed a standardized yet adaptable kitchen layout featuring Thermodyne holding equipment, Gemm refrigeration systems, and Krupps dishwashing stations. The new design reduced kitchen footprint by 15% while increasing output capacity by 30%.
Read full case study
Efficiency Increase
Energy Savings
Equipment Units
Months ROI
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