Commercial Kitchen Design & Build

Engaging with our client to get a feel for what a kitchen means to you and your project is a key part of the design process. Particular emphasis is made of the flow and interaction from the customer’s perspective. Once basic bulk and location are sorted we work in with your architects and our interior design consultants and suppliers. We will work with your operations team to select equipment that reflects the menu and operating method. Developed Design: The decision making time. When we get to this stage we need to work out what is going to make the final cut. How does the project sit with your budget; what are the consequences of changing a particular item; how will it impact on your final offering?

The team at Hostservice has extensive knowledge of the construction industry having come from an electrical trade background. This translates into efficient project management. Our project management services include site marking out and liaison with tradesmen to ensure services are installed in the correct position. This gives you, the customer, the assurance of a hassle free project. We can also offer full ‘turn-key’ packages if required.

Delivery of Hostservice supplied items can be coordinated into bulk deliveries to ensure there are no multiple deliveries to site. The team will unpack, assemble and place the equipment. This ensures that the equipment arrives on time, undamaged and in the correct place. We are happy to work in with your preferred tradesmen to connect and commission your kitchen

Commissioning of the equipment is carried out in accordance with manufacturers instructions. A copy of all manuals is given to the client along with a servicing schedule. We recommend we set you up with a regular maintenance programme with a local provider, however this isn’t compulsory.

We typically carry the training out over two stages, the initial training covers the basic operation and use of the equipment, setting them up to use and get some experience with each unit. We encourage staff to write down any non-urgent questions and we follow up with more detailed training covering these points a month after the kitchen is operational. We also give training to maintenance staff on basic servicing routines on the equipment and can supply servicing manuals if required.