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The kitchen, servery, dining and associated areas are the visible result of a detailed and thorough design process culminating in the facility that provides the food service meeting the client’s needs.

But beyond these areas are the equally detailed and thorough design solutions ensuring that the facility is able to operate in the most efficient, practical and safe way, but most if not all of this is never seen.

Whether it be the safe and environmentally friendly disposal of food waste, the correct level of extract and make up air, the choice of energy efficient equipment or the specific design of equipment to meet DDA requirements, we are able to lead the design process and ensure that these vital elements are properly and adequately considered within the scope of the overall project and not left to someone else with the risk that they become an afterthought or worse forgotten altogether.

The design process must encompass the whole package from colour schemes in the dining room, to colour contrasts for partially sighted staff; from presentation of food to the customer, to waste management out of the facility to landfill (or not); from comfort cooling in the dining area, to life preserving air systems in the kitchen; from the selection of furniture to please the diner, to the construction of the kitchen to satisfy the EHO; all of this we believe to be the remit of the catering design consultant ~ who else should have the knowledge of the many varying disciplines?

CDIS-KARM
Unit 1, Technova Court
Norwich
Norfolk
NR13 6NT

01603 721961
01603 721647
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