Towns, cities, rural or coastal settings, travel hubs or resorts – there are around 45,000 hotels and B&B’s in the UK spanning every conceivable use, size, type and location. Whether business, tourism, celebration or relaxation, the hotel industry operates 24 / 7 / 365 and is generates a staggering £20bn each year in the UK, and why is this important to us? Wherever people will stay – people will eat!
We design and install kitchens and bars for B&B’s, hostels and hotels of any shape and size.
Good food contributes to good reviews
Regardless of whether you only serve breakfast or offer a full menu, the right kitchen will keep those good reviews flowing. By looking at your menus, budget and available space, we are confident that we can devise a scheme that improves your kitchen efficiency. And larger operations that have facilities for functions and banquets can become even more efficient with a well-designed kitchen.
We’ve been designing and installing hotel kitchens for 40+ years and understand the demands that are made of them and the problems that may need to be overcome. Each guest needs to know that they can rely on the same, unwavering consistency whether that’s tea for two or a sit down banquet for 100. We can make it work.
Let us help
Hotels are mainstays of the travel and tourism industry are found in every town and city across the land as well as coastal locations, national parks, roadsides, airports, theme parks and whole range of unique, exquisite destinations. With rooms and restaurants to suit a wide scale of budgets, providing sleep and food to people on the move is a never-ending operation.
From B&B stars to luxury spas, the need to recharge with a relaxing night’s sleep while away from home is followed closely by the need to eat well. These are the two ‘essentials’ by which hotel experiences are rated. Hotel kitchens are utilised like few others, typically with multiple demand streams, a mix of cooking styles and cuisines – all in an environment that, quite literally, never stops.
Whatever space and budget are available and however many guests you accommodate, we are certain that we can improve your efficiency.
Here are some examples of establishments we’ve helped:
Blakemore Hyde Park Hotel
Artists Residence
The Grand Hotel, Brighton
The King’s Head Hotel
Beechfield Hotel House
Meliá White House
Warren Lodge Hotel
Stanwell Hotel
Please get in touch with us
Whether you’re in the earliest stages of planning or whether you have a site that’s ready to go, it’s never too early to involve us. We can advise and assist you at every stage so let’s start the conversation today.
FROM TRADESMAN TO ROYALTY – CATERING FOR EVERY NEED
A major aspect of hotel catering is the sheer range of customers that you could be cooking for over the course of a ‘normal’ week. In its simplest form, this starts with a basic offering of breakfast, lunch and dinner for hotel residents during their stay. Most hotels open up their dining facilities to non-residents too.
Larger hotels are also hireable venues who host all manner of private functions which could range from anything such as wedding receptions (or ceremonies) or Christmas parties, all the way through to large corporate celebrations or professional product launches on the commercial scale. With guest numbers ranging from 10’s to 100’s, or more, no two weeks in a hotel’s catering calendar are ever the same.
TYPES OF COOKING – EVENTS vs PRIVATE DINING
FROM TRADESMAN TO ROYALTY – CATERING FOR EVERY NEED
A major aspect of hotel catering is the sheer range of customers that you could be cooking for over the course of a ‘normal’ week. In its simplest form, this starts with a basic offering of breakfast, lunch and dinner for hotel residents during their stay. Most hotels open up their dining facilities to non-residents too.
Larger hotels are also hireable venues who host all manner of private functions which could range from anything such as wedding receptions (or ceremonies) or Christmas parties, all the way through to large corporate celebrations or professional product launches on the commercial scale. With guest numbers ranging from 10’s to 100’s, or more, no two weeks in a hotel’s catering calendar are ever the same.
TYPES OF KITCHEN
Operating these very different service models from a single kitchen would be highly challenging, as without rigorous planning and execution measures, food quality is very likely to suffer. This challenge is normally reserved for smaller hotels.
This is why larger hotels will have dedicated kitchens for banqueting operations located separately to the kitchens used for day-to-day table service. Beyond that, hotels which are larger still may have separate kitchens devoted to individual menus, different dining spaces, or service styles.
A la carte kitchens, production kitchens, holding kitchens, reheating kitchens, room-service kitchens… these are all commonplace in hotels, and each have their own service styles and workflow ergonomics.
HOW CAN WE HELP
Understanding your business is central to our work. Establishing who you cook for, how, where and how often you serve food is just the starting point. We need to understand where food deliveries arrive in your building, where food is stored, how and when food is prepared, and when, where and how it will be cooked and served. There is also the matter of washing up!
Whether you have one central, multi-functioning kitchen or numerous satellite kitchens located across your premises, we can help you plan to cook what you want, where you want whenever you need to. Our design team has accumulated decades of experience in producing well-ordered schemes for large, highly organised foodservice operations. We’re here to talk when you’re ready to talk.
EQUIPMENT / APPLIANCES – HEAVY DUTY
Hotel kitchens designs must always be versatile and dynamic in order to cater for many styles of food, served in varying volumes on different occasions. On a given Saturday evening a hotel may be serving a wedding breakfast to 300+ guests, whilst also serving high-end a la carte food to dozens of tables in multiple restaurant spaces, while also catering for endless room-service demands and walk-in trade in busy bar areas.
For these reasons and many more, we always look to specify the heaviest-duty appliances within hotel kitchens, machinery built to withstand the 24/7 demands of the busiest operations. Each appliance must be a workhorse, designed with the firepower and robustness required as well as assured longevity in the most relentless of environments.
THERE’S BESPOKE AND THEN THERE’S BESPOKE
Some of the highest-calibre chefs work in high-end hotels producing exquisite food equal to any Michelin-starred restaurant. Leading chefs producing high-end food deserve the best equipment, so in these scenarios, we work closely with Chef in specifying fully bespoke cooking suites, custom-designed, custom-made to facilitate the pedigree and heritage being planned for.
This is an intricate and personal process between our senior designers, our client, their chef and a chosen manufacturer to give Chef the exact tools and firepower required in a seamless, customised suite to last for decades.
BANQUETING
We have designed and built large scale production kitchens for some of the UK’s most prestigious event caterers. Over the years this experience has proven invaluable as we transfer much of the technical and practical logic we have learned from industrial bulk-cooking, and transfer directly to hotel banqueting projects.
The fundamental requirements of large-scale bulk cooking; that is the need to take-in, store, prep, cook, plate and serve large volumes of food in a systematic, controlled environment while working under the pressures of timescales and quality expectations; remain steadfastly vital. With wedding receptions one day and corporate product launches the next, hotel banqueting kitchens need to be among the most versatile and robust in existence.
FROM TRADESMAN TO ROYALTY – CATERING FOR EVERY NEED
A major aspect of hotel catering is the sheer range of customers that you could be cooking for over the course of a ‘normal’ week. In its simplest form, this starts with a basic offering of breakfast, lunch and dinner for hotel residents during their stay. Most hotels open up their dining facilities to non-residents too.
Larger hotels are also hireable venues who host all manner of private functions which could range from anything such as wedding receptions (or ceremonies) or Christmas parties, all the way through to large corporate celebrations or professional product launches on the commercial scale. With guest numbers ranging from 10’s to 100’s, or more, no two weeks in a hotel’s catering calendar are ever the same.
