Kitchen & Bar Design

Good design and planning are essential to consistency in the quality of food and beverages.

You require suitable equipment, but equally important, design which suits back- and front-end staff.

A poorly-designed kitchen compromises quality and the bottom-line. An over-designed one will require more capital investment and staff than is necessary.

Poor planning increases a project’s capex due to over-specified equipment, or low-quality equipment which do not last and drive energy costs up.

At CKP, we have a track record of delivering future-proof kitchens that are ergonomic and cost-efficient, robust and durable, yet flexible enough to evolve menus as tastes and market trends change.