The design of back of house areas in hotels is particular and distinctive from that of other buildings. These facilities are influenced by factors such as geographical location, the services offered by the hotel, staffing allocation, and the positioning of the hotel.
Our expertise lies in ensuring that hotels comply with both local and international regulations and requirements while being tailored to your specific needs. Our services are guided by the HACCP and local health regulations.
The back of house design services can be offered in three phases.
Phase 1 involves zoning, spatial design, layout, and the flow of back of house facilities in accordance with an agreed area schedule. Initial hand-drawn zoning sketches will be created and then converted into AutoCAD by the appointed Architect.
In phase 2, the layouts from Phase 1 are further developed by integrating operational equipment (such as shelving and office furniture configurations, excluding kitchen components). We will also provide power and data specifications for all areas (excluding kitchens). Coordination with appointed consultants will address the MEP requirements for back of house spaces (excluding kitchens), and we will produce finishing schedules for floors, walls, and ceilings in all back of house areas.
Conceptual Kitchen Design: In addition to the work completed in Phases 1 and 2, we can provide a conceptual kitchen design layout that outlines equipment arrangements based on an agreed and provided Food and Beverage Concept statement. This layout will specify typical equipment placements, plumbing, and drainage locations. The information supplied will assist clients in obtaining fee proposals from kitchen suppliers and will enable kitchen suppliers and MEP consultants to further develop the necessary infrastructure design (load and hood calculations are not included).
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