When you’re spending a small, or large fortune on a new commercial catering kitchen, it’s important that you get your design right the first time.
Equipment, layout, ventilation, floors, walls and ceiling are not cheap and need to be chosen wisely. Getting your catering kitchen design right first time could save your business much needed money to spend elsewhere.
Commercial kitchen design is so much more than just having a large cooker and fridge. The ergonomics of the design and workflow of staff need to be considered. Thoughts about storage and area for food preparation as well as specific spaces for waste and cleaning need to be considered at the outset of planning.
Having worked with many catering kitchen designs over as many years, I know what works and what doesn’t. My service is based on the very latest advice from the health and safety executive and the food standards agency, so you’ll be right up to date from a safety aspect along with the specific needs of your business set up.
What you will get from Michelle Hay Training’s catering kitchen design service:
Start your Design
Email michelle@michellehay.com or call 0161 298 1040 to arrange or use the contact form
It could be the best time you invest in your business
Any questions?
I’m always happy to answer any questions you might have about the services I offer and how I work.
Email michelle@michellehay.com or call 0161 298 1040 to arrange or use the contact form below