Foodservice Design

Macintosh are proud to host a team of highly skilled, specialist Catering Consultants with over 30 years of experience in the commercial kitchen industry. Our consultants are chefs by trade which provides our business with a unique and enhanced knowledge, enabling us to seamlessly design the  best commercial kitchens with a workflow from a chef’s perspective ensuring every detail and criteria is met, whilst ensuring cost savings are achieved, alongside full and final approval from you, our client. Macintosh works with market-leading catering manufacturers, which means we're always ahead of trends with the latest products, commercial kitchen design and foodservice requirements. Additionally, through our extensive connections, we're able to ensure our clients get the best value for all foodservice equipment purchases.

​

Our fundamental aim is to create commercial kitchen layouts that are completely bespoke and tailor-made to suit your business operations and kitchen cooking style, alongside efficient and sustainable concepts. Macintosh's experience means our restaurant kitchen designs will always feature an array of innovative, creative and cost effective solutions, enabling you to be ergonomic and efficient, contributing towards improved profitability for your business. As part of our service we provide all of our clients with 3D rendered images on each project, providing a detailed concept of what to expect upon completion.

Three primary considerations we begin with upon commencing any kitchen design are:

Service Requirements

We consider the exact type of service the required kitchen is set to provide, such as how many covers are being served, is it an a la carte menu and is the service plated, self-service, or cafeteria-style, etc.

​

 Availability of Space

We look to understand if the space allocated is sufficient to fit all equipment required, including movement for staff and allocated spaces for cooking, storage and hygiene areas.

​

Budget

We ascertain from the start an accurate idea of the spend available, including an overlap for any additional costs that may be incurred throughout the project and snagging.

​

With a clear understanding of these considerations, we structure the design around the service requirements, satisfying codes of practice of food hygiene and handling, and complying with statutory legislation, ensuring our clients exact vision is brought to life.