Kitchen Design

By: Radford Chancellor Ltd  02/03/2011
Keywords: catering, Consultants, Kitchen Design

Our consultancy has over 20 years experience in the commercial kitchens. Our consultants are
chefs by trade and have a real passion for food. This provides us with a depth of knowledge to
design the very best of commercial kitchens with a work-flow considered from a chef’s point of
view, in line with latest health and safety laws.

The three prime considerations concern us when starting a kitchen design are:

Service requirement: We consider the type of service the kitchen has to provide - for instance,
the numbers being served, is it a la carte menu, plated service, self-service, cafeteria-style?

Space available: Is the space allocated sufficient to fit in the equipment required?

Budget: We ascertain from the start an accurate idea of spend available.

Once we have a clear understanding of these considerations, the consultancy will structure the
design around the service requirement, while satisfying the codes of practice of food hygiene and
handling, and complying with statutory legislation.

The consultancy has close links with most of the market-leading catering
manufactures; this ensures we keep abreast of all the latest developments.
Additionally, through our extensive links we are able to help our clients get
“best value” for all equipment purchases.

Keywords: catering, catering advice, catering consultancy, catering consultant, catering consultants, Catering Specialists, Consultants, Equipment purchase, fitted kitchens, Independent Catering Consultant, Kitchen Design, kitchen planning,

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