HPG Consulting

As commercial kitchen consultants we advise that the flooring  Health and safety inspections and other forms of government oversight are also commonplace in commercial kitchens.

As commercial kitchen consultants, we have worked with a wide spectrum of clients and understand the necessity of keeping proj

As commercial kitchen consultants, we have worked with a wide spectrum of clients and understand the necessity of keeping project costs rational without compromising on quality and deliverables.

Commercial kitchen Consultant 

At hpg we follow a collaborative approach to deliver end-to-end kitchen plans for hotels, restaurants and other businesses involving food services. Right from conceptualizing the kitchen layout planning and consulting to setting up a remotely-managed kitchen setup, we do everything for our clients that comes under the ambit of Commercial kitchen planning and consultancy.

Before ordering equipment and planning a layout, make sure you have a well-thought-out kitchen design. A well-designed restaurant commercial kitchen Consultant can make your employees’ jobs easier, improve the flow of your kitchen, and potentially prevent serious mishaps.

Commercial Kitchen Consultants at hpg 

Keeping a commercial kitchen clean is vital to running a hospitality business. Food hygiene standards, regulated by the Food Standards Agency (FSA), are very high and you will need to satisfy the regulations in order to stay open. Good food hygiene ensures that food is safe to eat, and it prevents the risk of food poisoning. As someone who runs or owns a commercial kitchen, you should introduce ways of working that will help ensure good food hygiene is a natural by-product of the process, and all staff members should be trained in this way of working.

A well-planned commercial kitchen layout is essential for the success of any restaurant, whether you’re starting from scratch or giving an existing one a facelift. It is a significant undertaking when it comes to planning your commercial kitchen planning. The kitchen layout of a restaurant is just as important to the quality of service it can provide to its customers as the dining room design.

The restaurant’s personality and vibe are bolstered by the food and drink, so it’s essential to approach these decisions with new perspectives. We can’t settle for a cookie-cutter strategy.

A successful commercial kitchen design depends to a large extent on foresight, what would a seamless and fully operational kitchen look like, and experience of executing such designs. The ability to visualize the execution of one’s unique menu, a dry run, and anticipating roadblocks, is a must-do exercise for the commercial kitchen design team. This exercise is best done with inputs from the most critical team members – chefs, technical team, architects, management, design team and other key stakeholders, much in advance.

To ensure the health and safety of your customers and keep them coming back, it is important to keep in mind a wide range of food safety issues, from kitchen hygiene to employee education. And the commercial restaurant design is also an important factor that contributes to having a safe restaurant. 

We know the business of food service consultants. All of our industry practices, protocols and designs are inspired and guided by distilled knowledge of our experts and extensive data to create perspectives and strategies that keep our clients ahead of change at all times. 

There are numerous variables to consider. There are no two restaurant kitchens alike, especially for different restaurant types such as full service and quick service, among others. However, any back-of-house design should take certain factors into account. HPG Consulting recommends that cleaning, storage and inventory, food preparation, meal cooking, and service be considered when designing your kitchen.

 HPG Consulting is the outcome of decades of ardent research, education, and long-term relationships to accomplish the impossible in the commercial kitchen planning field. As commercial kitchen consultants, we have worked with a wide spectrum of clients and understand the necessity of keeping project costs rational without compromising on quality and deliverables. 

 Everyone who works in a commissary kitchen has one thing in common: a love for food. This enthusiasm can manifest itself in a variety of ways. These are some of the types of individuals and foodservice operators who might rent a commercial kitchen facility, but they are not all: 

The key focus of HPG Consulting is to provide hospitality consulting services in the Conceptualization, Facility Planning, Food Service Planning, Commercial Kitchen Design, Operational Area Planning, and Laundry Planning for New Hotels, Restaurants, Food Courts, and other Food Service Projects and in Re-Positioning and Re-Engineering of existing operating units. We have successfully worked with some of the major fortune 500 companies and some homegrown companies from INDIA.