Resort Hotel All-Day Dining Kitchen
Buffet line, banqueting holding and cold storage planned together, with delivery phased to the fit-out schedule.
- Client / Sector
- Resort hotel, 240 covers per service
- Location
- Middle East
- Delivery cycle
- 40 working days
The Challenge
What Had to Be Solved
The kitchen had to support an all-day buffet, banqueting for 300 and room service from one footprint, with the buffet line visible from the dining room.
Our Approach
How the Kitchen Was Delivered
- Zoned the kitchen into buffet replenishment, banqueting holding and cold storage, keeping service traffic out of the cooking line.
- Specified matching mirror-finish chafing dishes for the front buffet and matt stainless holding equipment for the back of house.
- Phased delivery so cold storage and blast chilling arrived first, allowing the kitchen team to start stock rotation before the buffet line was installed.
On Site
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Start Your Own Project Brief
Send your concept, floor plan and target opening date. We will come back with a comparable project reference and an equipment proposal.
Mon – Sun, 09:00 – 21:00 (GMT+8) · Chengdu, Sichuan, China