Experience matters and this is where we shine. Chris was a Chef come, Restaurant owner for 24 years & and has followed that with a further 17 years in kitchen design and construct.
The understanding of how the equipment should fit together is essential when designing your kitchen. We take into account the chefs step count and service flow. Figuring out this before you start is a key step to optimising the productivity of your food service & reducing food costs.
Our team of skilled Craftspeople build kitchens for a living, they (as do we), understand the regulatory requirements of a commercial kitchen and will always complete their work to the relevant Australian standard.
Ask me to come over to have a look, coffee and a chat
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