HOTEL BRISTOL BANQUET KITCHEN

Project details

The chef Johan Laursen wanted to optimize the operation of the existing banquet kitchen. We proposed an innovative layout with a huge island (4,2 x 1,7 meters) as the center of it. In this big island you can find 6 heating cabinets for dishes and long trays. The rest of the benches were organized to facilitate the circulation of the chefs. A second “passe” area was defined to avoid clean/dirt crossing for the waiters going to and coming from the uncountable dining rooms in both sides of the kitchen. The project was completed with a new waiters’ area, a dishwashing area and several storage areas to improve the flow of the waiters.