- Name: helmi cimot
When designing a food service facility, the kitchen should be designed as an efficient, productive space conservation space. When our kitchen designers start their project, we work with you to define the concept, develop a menu and clarify their production methods. We work with architects, interior designers and operations staff to ensure that the flow of foodstuffs and operations personnel are more efficient. Our designers have literally hundreds of years of experience in kitchen design and operations professionals who help us in designing kitchens for optimal operation. We combine the latest cutting edge equipment food service technology test of time to develop an integrated within your budget facility available. Our design uses the latest Auto Cad as a drawing tool that facilitates our communication with architects, engineers and other design professionals version. A typical kitchen project includes several design documents that allow us to interact efficiently with other design disciplines and construction personnel in the field.