Sizing
Production, dishwashing and storage areas based on the menu, covers and peak service.
Restaurants, hotels, central kitchens, property companies: CHR Consulting designs commercial kitchens from an operator's point of view, so they work from the very first service.
An undersized or poorly laid-out kitchen weighs on productivity, hygiene and payroll every day. An oversized one ties up budget for nothing.
Design starts from the menu, the volumes and peak service, then turns those needs into a layout, equipment and technical specifications.
Production, dishwashing and storage areas based on the menu, covers and peak service.
Clean and dirty circuits, receiving, storage, preparation, pass: a layout that meets food hygiene rules.
Workstations, distances, heights and circulation to reduce fatigue and save time during service.
Equipment suited to the menu and volumes, specifications and comparison of quotes.
Electricity, gas, water, drainage, grease trap, ventilation and smoke extraction.
Coordination with kitchen suppliers and trades, inspection of the installation and onboarding of the team.
It is the organising principle that moves food from dirty to clean areas (receiving, storage, preparation, cooking, pass) without circuits crossing, to limit contamination.
The consultant starts from the operation's needs (menu, volumes, team), writes the specifications and helps compare quotes. CHR Consulting works with a network of kitchen suppliers and equipment makers, within a transparent commercial framework.
It depends on the menu, the number of covers, how much is prepared on site and the storage required. Sizing is based on these data rather than on a generic percentage.
The assignment is tailored and quoted after a first conversation, depending on the size of the project. For a first opinion, the Expert session (one hour by video with Florian Poirson) costs €150 incl. VAT.
Let's talk about your menu, your volumes and your premises, in confidence.