Foodservice design grounded in site requirements, accountability and measurable service. The operating design follows site requirements rather than a one-size-fits-all package.
What the engagement covers
- Map diners and service points.
- Define client, kitchen and supplier responsibilities.
- Plan menu, production, transport and service.
- Record exceptions, feedback and improvements.
A responsible next step
Discovery records the audience, hours, infrastructure, scope, roles and contractual requirements. A gap register and staged proposal then follow.