Factory Kitchen Design Co. offers the client hands-on experience and expert know-how, perceives the needs of modern consumers and guarantees the fulfilment of individual expressions.

Find that precise balance between functionality and aesthetic perfection.

If you're dreaming of a kitchen designed to boost your establishment's productivity to incredible levels and yet is beautiful enough to gawk at, then you're looking at the right people.

The company...
Offers expert advice and information based on knowledge gathered in the commercial kitchen environment
Has a database of suppliers that spans the globe
Understands your need for an unbiased, down-to-earth approach in kitchen design.

People in Food & Beverage

In order to build an endearing and yet financially sensible establishment, we will walk you through the following:

Site assessment and project study
To assess the strengths, weaknesses, threats and opportunities of any potential site.

Menu concept creation and development
To assemble a menu that complements the concept. This will include identifying the style of cuisine, menu categories, sectional menu mix and pricing recommendation.

Design and layout of kitchen
Issues like plumbing, drainage, electrical loads, grease traps and ventilation will be considered during the development of the kitchen and support areas.

Workflow
This involves the positioning of specific departments to result in the most ideal workflow by means of utility drawings that illustrate the positions of proposed equipment.

Equipment recommendation and procurement
To identify appropriate equipment through a comparative analysis that highlights their advantages or disadvantages. (i.e Their potential productivity, ease of operation, aesthetic value and cost.)

Recipe development
Recipes for the desired dishes will have to be written, based on which the product selection and quality standards of the kitchen are established.

Recipe costing and software
To recommend an appropriate recipe costing software that will assist and guide owners in monitoring costs.

Production cycles
Based on the volume, type and frequency of meals to be produced, a suitable production schedule will be developed.

Human resource guidelines and development
To develop a staffing guide determining the number and type of staff required for the outlet to be operationally viable.

Pre-opening assistance
To help solve 'teething problems' that are common with most launches.

Staff training
To assist and guide management on the training of their staff through talks/seminars, practical demonstrations and the development of training manuals.

Operational review
Involves the filing of reports during the first few months to highlight remedial suggestions to refine various elements of operations.