Diane walked into the F&amp;B industry 5 years ago as a quality control coordinator for Al Khaja Group and focused as a brandcoordinator for Gloria Jeans Coffee and The Pizza Company for the UAE.Her position with RB&amp;H is probably the most important as she keeps track of all administration and office duties while she keepsRene and Koen with their feet on the ground.

Diane Jaudal

Test employee #2

Here are very useful tips to your business for increasing sales' rate

A few Tips | KDesign | k-design | Stimulating Sales | Success | Business | Consultancy | Blog

Here are a few tips fpr stimulating sales in your restaurant business:

<ol>
	<li style="text-align:justify">To motivate your personnel to sell more, the administration of your restaurant should incorporate a staff training system. The training should teach your staff how to accept orders politely and carefully, how to guide guests&rsquo; purchases of certain products, and how to display sophistication when offering their services. Restaurant owners should encourage their waiters to provide quality service. Your restaurant should also offer favourable work conditions. When compensation and work conditions are poor, customers are likely to notice the dissatisfaction of waiters through their behaviour;</li>
	<li style="text-align:justify">Pay attention to the appearance of the dishes you serve. Customers choose to order dishes that appear appetising from the menu&rsquo;s picture. They may also want to take a picture of an appetising dish that they can post on social media before eating. Remember, the right presentation of your product is a powerful marketing tool that can drive sales;</li>
	<li style="text-align:justify">Provide quality incentives for new and existing customers to visit your restaurant. Broaden your menu with additional services, promotional events, special offers (for example, business lunches) and a seasonal menu with interesting dishes and beverages;</li>
	<li style="text-align:justify">Incorporate special offers from your chef into your menu, such as holiday foods or birthday treats;</li>
	<li style="text-align:justify">Cater to guests with children. Propose new and interesting menu items for children, and create child-friendly rooms if your restaurant features a family-oriented atmosphere. Include competitions and cooking classes that allow for the involvement of children;</li>
	<li style="text-align:justify">Encourage loyalty among your guests. Your customer loyalty incentives may include newsletters, special offerings, invitations to events, and unique discounts;</li>
	<li style="text-align:justify">Stimulate sales through the Internet, especially social media. You might raffle tickets to various events or advertise specials like happy hours;</li>
	<li style="text-align:justify">Provide incentives for buying items from your restaurant in bulk. This could include offering the combined purchase of 3 or more dishes at a lower price, among similar deals;</li>
	<li style="text-align:justify">Distribute coupons for discounts or free meals. There are many different ways to distribute promotional material to customers. For instance, you might place ads in journals that your customers are likely to read. Additionally, you can hand out paper ads in the form of flyers or include coupons with customers&rsquo; purchases;</li>
	<li style="text-align:justify">Feature promotional ads in the institution itself. You can include advertising like posters in the halls of your restaurant to promote special offers.</li>
</ol>

The main ingredient to a restaurant&rsquo;s success is treating customers well. People come to restaurants for their atmosphere and the comfort they provide when offering high-quality service. In this article, we covered the main components of operating restaurant businesses successfully. There are many additional factors that influence how customers view and value your restaurant. Finding the best route of developing your restaurant will come with industry exposure and experience. When you become more familiar with the audiences you wish to serve, you also get to know their desires and expectations. Following the advice included in this article will help your business reach success in providing your customers with a quality restaurant experience.

A few tips for stimulating sales

This article is devoted to the best rules of how to establish a good restaurant business, part one

12 Ingredients | KDesign | k-design | Golden Rules | Success | Business | Consultancy | Blog

The success of a restaurant depends on many factors. All of the details involved in restaurant operations are important, from your receptionist&rsquo;s smile to the color of plates you use to serve food. We will walk you through the most important factors to consider before starting your successful restaurant enterprise.

1. Establish a restaurant concept

Let us begin with harsh statistics. Approximately one out of every three restaurants will be shut down within the first year of opening for business. Half of those who survive the first year of operations will be closed within the following five years. Why do some reach success while others experience disaster? Those who are able to survive have established remarkable brands and have implemented quality concepts for their restaurants. It is important to define the concept of your restaurant and plans for its future development in the earliest stages.

The right concept will define your plans and will prevent you from unexpected costs in the future. There is one goal to remember: Your restaurant must attract attention. Your task is to propose plans for your business that no one has proposed before. We are not talking about exotic menus or fashionable decorations. It is possible to attract clients by offering high-quality services, finding unique ways to prepare or service meals, and providing additional services or special offers. Think over exactly why clients would want to come to your restaurant instead of another one across the road. Once you can answer this question, you will have your restaurant&rsquo;s concept. The table below presents the key aspects of restaurant concepts to give you an idea of what all you need to consider:

<table align="center" border="1" cellpadding="1" cellspacing="1" style="width:500px">
	<tbody>
		<tr>
			<td style="vertical-align:middle">
			What is in the concept
			</td>
			<td style="vertical-align:middle">
			Content
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Institution&rsquo;s name
			</td>
			<td style="vertical-align:middle">
			Logos are developed according to the chosen name
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Format and type of the institution
			</td>
			<td style="vertical-align:middle">
			This defines the logistics of your operations and future steps for growing your restaurant enterprise
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Slogan
			</td>
			<td style="vertical-align:middle">
			The slogan delivers an emotion and idea to your client
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Unique style
			</td>
			<td style="vertical-align:middle">
			Determine how you will communicate visually with clients (symbols, lights and colors)
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Kitchen selection
			</td>
			<td style="vertical-align:middle">
			It is necessary to determine how you will develop your restaurant business and to adapt the menu accordingly
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Premises zoning
			</td>
			<td style="vertical-align:middle">
			This action should be conducted based on the physical needs of your guests and will depend on the format and type of institution chosen
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Interior design
			</td>
			<td style="vertical-align:middle">
			Includes furniture, decor and other selected elements for rooms
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Service features
			</td>
			<td style="vertical-align:middle">
			Standards for serving and originality of style must be taken into consideration
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Marketing
			</td>
			<td style="vertical-align:middle">
			Develop advertising products, menu forms and invoices
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Staff outfit and music
			</td>
			<td style="vertical-align:middle">
			These selections should match the whole concept
			</td>
		</tr>
		<tr>
			<td style="vertical-align:middle">
			Individual features of the institution
			</td>
			<td style="vertical-align:middle">
			Finding what characteristics set your business apart from others is a crucial aspect
			</td>
		</tr>
	</tbody>
</table>

You may choose to entrust the development of your restaurant to professionals, as use of concept development services is popular in the restaurant industry. These services can provide you with not only an original style and design for your restaurant but can also help you solve organizational concerns related to the design, repairs, or equipment required for your business. The help of professionals can make the process of preparing your restaurant operations significantly easier, although their services may be relatively costly for newly opened businesses.

It is also important to consider how you will complete the whole process of establishing a restaurant before beginning the implementation stage. Restaurant owners often face difficulties when trying to bring their restaurant concept to life in the form of a fully operational business. These difficulties can connect to a low budget mistakes made among management, or unqualified staff. You must find the best ways to implement your ideas for your restaurant business.

2. Choose a restaurant location

According to many restaurant owners, the right location is one of the most important factors to consider for a successful restaurant. Yet it doesn&rsquo;t mean that a restaurant opened in a popular downtown area will automatically reach success. You should find a place with high pedestrian traffic and know where your target audiences reach the greatest concentration. When choosing a place for your future restaurant, you should consider your whole restaurant concept. For instance, a cafe for young people or a fast food restaurant should be located close to universities or malls, while a fashionable restaurant in the city center or a family cafe should be near residential buildings. The wrong location will leave your restaurant without the desired number of visitors.

To summarize, the steps to choosing a quality restaurant location include the following: First, pick a place with high pedestrian traffic to avoid depriving yourself of a powerful advertising tool. Secondly, settle your restaurant in a place where your targeted audience is concentrated, otherwise you will lack the customers needed to support your business. Thirdly, keep in mind that the location of your restaurant influences the business&rsquo; reputation. For example, a cafe located in the middle of nowhere is unlikely to become a prestigious one. Moreover, the place you pick for your restaurant should have convenient transport accessibility and parking zones. Lastly, you should choose your location according to who your competitors will be. If you plan to open a fast food restaurant in front of another one that has been operating for a long time, you may find the location choice is a bad idea.

3. Decide on the form and cuisine of the restaurant

Choosing the best form for your restaurant entails selecting a certain plan of action for leading the business, including the way you will serve dishes and the menu itself. You might choose to establish a coffee house, canteen, place for serving food on the go, or any other type of restaurant. The form of your restaurant should closely relate to the form of kitchen you choose. Many restaurant publications rank the popularity of national cuisines. These rankings should be considered but not blindly relied on as nowadays there are more restaurants available to consider. It can be difficult to impress any critics with one more newly opened Chinese restaurant or street- food business. Keep in mind that exotic cuisine should be adapted to match the tastes of the majority of your visitors. This also applies to a properly adapted menu.

4. Think through the menu 

A well-marketed restaurant menu can stimulate sales for businesses. When menus are designed well, they can drive notable interest among customers. All visitors value colorful pictures of dishes and original designs in menus, so pay attention to these aspects of your menu and remember that all details matter.

To make your dish look more attractive in your menus, you might involve a food photographer&rsquo;s services. The work, experience, and ability of food photographers in properly capturing your dishes in pictures will significantly help your menu seem more attractive and your meals appear more appetizing Some restaurant owners make a mistake in waiting to develop their menus at the last moment before they open their restaurants. It is crucial to remember that the foundation of your establishment is based on the dishes you propose. When creating a menu, pay attention to these factors:

&nbsp; &nbsp; &nbsp; 1. Uniqueness. Once a customer sees an unusual way of serving a meal, they want to try it.

&nbsp; &nbsp; &nbsp; 2. Quality, not quantity. A typical menu consists of about 25 dishes. This number is more than enough to create diversity in your menu options without making the work of your kitchen staff too difficult. You must determine the capacity of your kitchen in advance as it will be hard to adjust your menu when your restaurant has begun operating. Concentrate your efforts on preparing quality dishes and not on quantity.

&nbsp; &nbsp; &nbsp; 3. Your customers&rsquo; preferences. Track which orders are popular and unpopular among customers. The unpopular items should be removed from your menu.

&nbsp; &nbsp; &nbsp; 4. Upgrading. Professional restaurant owners suggest upgrading or adding new specials to your menu every 4 months. This approach might help you to keep a steady number of customers.

5. Select a restaurant name 

A restaurant&rsquo;s name serves as a key part of its concept. The name of your business should be catchy, reflective of the atmosphere, optimistic and sound nice. If your institution offers one signature food product, try to put that into the name. Choose a clear, readable font if you do not want to find your restaurant included in an internet compilation of pictures with amusing, double-meaning names. There are nuances to choosing a name. Many restaurant owners seek help with the task from professionals who can assist with concept development, styling, and branding of a restaurant business.

6. Monitor the performance of your staff 

People go to restaurants not only for tasty food but also to relax in a comfortable atmosphere. Providing excellent service plays a key role in creating comfort for guests. Finding quality employees can be a difficult task. A chef often shares a restaurant owner&rsquo;s hopes for their business, and many people believe having a chef that can make quality food is all that is needed to keep restaurants open. Yet that is not the whole truth. The restaurant industry is complex and all components of operations contribute to businesses&rsquo; success or failure in the industry. When a customer comes to your restaurant and sits in the visitor area, they expect to receive the menu and have their orders taken immediately. It is very important to pay attention to your customers&rsquo; needs, as they will offer the same attention to the quality of your service.

12 Ingredients of Success: The Golden Rules of the Restaurant Business (part 1)

This article is devoted to the best rules of how to establish a good restaurant business, part two

7. Treat comfort as everything 

There are many considerations to creating a comfortable atmosphere in your restaurant. The factors that most affect the comfort of your guests include:

<ol>
	<li style="text-align:justify">Proximity to public transport spots;</li>
	<li style="text-align:justify">Convenient driveways for cars;</li>
	<li style="text-align:justify">Private parking zones;</li>
	<li style="text-align:justify">Storage areas for outerwear;</li>
	<li style="text-align:justify">Bright and soft lightning in the visitor areas;</li>
	<li style="text-align:justify">Music and styling that match the restaurant&rsquo;s atmosphere;</li>
	<li style="text-align:justify">Comfortable temperatures year-round;</li>
	<li style="text-align:justify">Effective ventilation;</li>
	<li style="text-align:justify">Comfortable and secure furniture;</li>
	<li style="text-align:justify">Menu folders with a quality shape and weight;</li>
	<li style="text-align:justify">Legible font sizes with clear descriptions of dishes in the menus;</li>
	<li style="text-align:justify">Well-mannered and well-dressed personnel;</li>
	<li style="text-align:justify">Waiters with knowledge of the menu;</li>
	<li style="text-align:justify">Efficient service;</li>
	<li style="text-align:justify">Non-slippery floors;</li>
	<li style="text-align:justify">Clean restrooms with working facilities, including everything from hooks for bags to properly functioning hand dryers.</li>
</ol>

8. Provide an adequate price range 

The prices in your restaurant should account for the income of your target audience and the costs of your closest competitors. The &lsquo;price-quality&rsquo; rule should be followed, with &lsquo;quality&rsquo; involving well-compiled menus, the fame of your chefs, exceptional service, quality designs in your restaurant, and a satisfying ambience.

9. Be involved personally 

Leading a restaurant requires your personal involvement in operations as the owner. You are responsible for controlling all the processes that will lead your business to success with customers. It is impossible to help your restaurant reach success without maintaining an active role in the business.

10. Offer consistent cleanliness 

Keeping your restaurant clean is an important part of the work. It is very important to keep the visitor area of your restaurant neat as the space where visitors sit. It is also crucial to keep the kitchen clean, even if hidden from the view of customers. Keeping your kitchen clean will allow you to comply with legislative standards. These standards may regulate maintenance of the hall, kitchen, and utilities in your restaurant&rsquo;s premise, in addition to the appearance of employees and personnel&rsquo;s behaviour. Keeping your restaurant clean will require continued maintenance throughout all hours your business is open&mdash;from morning till the end of each work day. It is crucial to comply with cleaning standards to meet the basic hygiene needs of your customers and staff. Some tips for keeping your restaurant clean include:

<ol>
	<li style="text-align:justify">Place primary focus on cleaning the heating equipment used for cooking, as the equipment can become dirty quickly;</li>
	<li style="text-align:justify">After cooking, there may be leftover waste to dispose of, including scraps of food and packaging. The waste should be disposed of in garbage bins in a timely manner;</li>
	<li style="text-align:justify">Maintain cleanliness standards for the personal hygiene of your employees;</li>
	<li style="text-align:justify">Keep the visitor area clean and ensure furniture and decor in your restaurant does not collect dust;</li>
	<li style="text-align:justify">Keep the bathrooms in your restaurant sanitized;</li>
	<li style="text-align:justify">Wash all plates, utensils, and storage containers used for serving or storing food;</li>
	<li style="text-align:justify">Establish efficient techniques for disinfecting equipment;</li>
	<li style="text-align:justify">Wipe down all rooms of the restaurant frequently in accordance with a consistent schedule;</li>
	<li style="text-align:justify">Record the date and details of your cleaning procedures.</li>
</ol>

Keep in mind that the efforts of one cleaner alone might be insufficient to clean all of your restaurant. For large-scale cleaning, it is better to hire a cleaning service. Cleaning services offer professional equipment and cleaning products and involve professionals who can complete cleaning tasks efficiently. Paying for quality cleaning services is a worthwhile investment. When following legal rules and standards, your restaurant will pass all sanitary requirements without difficulties.

11. Include a distinctive feature 

Every institution should have a distinctive feature that people associate with your business. Nowadays, it can be difficult to impress customers with unusual menu items. More effective ways of distinguishing your restaurant include creating entertainment activities, hiring musicians to perform live music at your restaurant, or providing classes for mastering culinary skills. Restaurant owners can hire specialists to develop various promotions and special discounts and to integrate loyalty reward cards.

Other tactics include taking a unique approach to the design of your restaurant or delivery of food. For instance, a new bar may serve beverages using a conveyor belt, sending drinks down their steel strip to guests&rsquo; table. The new approach could interest and attract customers seeking a unique bar experience. It&rsquo;s important to choose a distinctive feature that matches the form of your restaurant. For instance, the conveyor belt described above could work well in a bar but would not meet the needs of a fast food restaurant.

12. Use an automatization system 

Your clients value efficient service. To help your staff work efficiently, you should strive to automatize the production processes in your restaurant whenever possible. You can use automatic systems that connect the work attached to your restaurant&rsquo;s hall, kitchen, warehouse, and accounting, as well as your suppliers and deliveries. With an automatized system, you will increase your restaurant&rsquo;s overall performance and efficiency, as well as the quality of your services and supply operations. The system can also reduce costs and increase the competitiveness of your institution in the restaurant industry. Automatization systems benefit all associated with your restaurant business, including employers, employees, and customers. Systems known as POS are widely used to automatize institutions. They include the following items:

<ol>
	<li style="text-align:justify">Waiters&rsquo; terminals. Two terminals should be enough for a small establishment. The first one might be installed in the dining room, while the other one could go in the bar;</li>
	<li style="text-align:justify">Printers. A printer is required to print pre-receipts and orders&rsquo; content. Restaurants should have at least 3 printers &ndash; ones for the hall, bar and kitchen;</li>
	<li style="text-align:justify">Keyboard terminal for installation at checkout;</li>
	<li style="text-align:justify">Fiscal registrar for printing checks;</li>
	<li style="text-align:justify">Money box;</li>
	<li style="text-align:justify">Display and keyboard for the kitchen;</li>
	<li style="text-align:justify">Terminal for collecting data;</li>
	<li style="text-align:justify">Barcode scanner;</li>
	<li style="text-align:justify">Computers for use by managers and accounting staff;</li>
	<li style="text-align:justify">Server for storing information.</li>
</ol>

All of the equipment items listed will not function without proper software. There are many software options available for purchase in the restaurant market. The price for each will vary according to the degree of advanced features they offer.

12 Ingredients of Success: The Golden Rules of the Restaurant Business (part 2)

In this article we will find out what is necessary to open a new institution

How to open a restaurant | KDesign | k-design | Restaurant | Start a Business | Consultancy | Blog

&ldquo;Nothing goes perfectly, especially 
when you are opening a restaurant.&rdquo; 
Bobby Flay, 
an American celebrity chef 
-------------------------------------------------

A profitable restaurant is a dream of many people, but under the glamorous exterior&nbsp;of a successful restaurant hides the hard work&nbsp;of planning, optimizing, and managing business operations. There are many factors to consider before starting a restaurant business. In this short article, we will touch upon the most important ones.

1. Develop a business plan

Developing a detailed&nbsp;business plan will prevent you from encountering future unplanned expenses. First, you should analyze the current situation in the&nbsp;restaurant market in your city. The analysis will allow you to define your target audience, determine how many people you can expect to service per day, and decide which type of cuisine you will offer your customers. The menu of your restaurant should be adaptable to your customers&rsquo; varying needs. Next, you should determine how you will compete with your competitors. The step will involve working out the logistics of your restaurant operations. Finally, you should decide how you will execute&nbsp;waste management. The task will include finding a supplier that will deliver goods on time. If you need help constructing a business plan for your restaurant, our company can take on some of the&nbsp;project management&nbsp;tasks.

2. Choose the right location

You need to choose the right location for your restaurant to satisfy the needs of your customers. For instance, if you open your luxurious restaurant in a basement somewhere on the outskirts of the city, there is a chance you won&rsquo;t cover your expenses if customers are not willing to travel the distance. The location of your restaurant must be convenient for customers to visit. When choosing a location for your restaurant, you can also decide whether you will buy or rent your premises.

3. Ensure your design is great

Choosing the right kitchen design and appliances for your restaurant can help you avoid facing the costs and difficulties of replacing equipment and facilities in the future. Our company will do our best to qualitatively plan, design, and prepare both the&nbsp;kitchen space&nbsp;and&nbsp;front of house design for your restaurant in accordance with your needs and wishes.

4. Build the perfect team and estimate costs

It is extremely important to hire the right, competent team as having a well-chosen team onboard is half of reaching success in restaurant operations. Your team must develop an accurate plan of funding options for providing salaries to your employees and paying your taxes. A mistake in calculation might lead to disastrous consequences and limit your future development. No one on your team would be happy to run out of funding in the middle of the restaurant project.

5. Understand your local legislation requirements

Your business must be registered and function in accordance with your local legislation. All required licenses, certificates, and permissions should be obtained in advance of opening your restaurant. Take into consideration sanitation norms and rules, fire regulations, and food safety licensing standards to prevent issues in the future.

6. Market your restaurant

Lastly, you should think about your marketing policy, as you want to make your enterprise a famous one. Consider renting billboards or starting an online marketing campaign. You can also think about offering discounts and benefits to loyal customers. With these steps, you can make your brand recognizable all over the city! There is no doubt that restaurant businesses require a lot of work, planning, and a large budget. From our end, we can guarantee perfection for our clients in designing the kitchen space. The kitchens designed by our company are stable, sustainable, and efficient.

How to open a restaurant

Have a look on our Quality Assurance Policy

Quality Assurance | KDesign | k-design | Assurance | Consultancy | Blog

<h1 style="text-align:center">Quality Assurance</h1>

Quality Assurance relates to all activities and functions concerned with the attainment of quality. KDesign prides itself on being able to achieve 100% satisfaction with all clients by ensuring that the services we provide fully meet the requirements of the client. Over the years we have developed the necessary systems of quality assurance to ensure that, as KDesign grows, the high standards on which the company was founded can be maintained.

Whilst the control is more readily understood in the manufacturing industry, a similar approach to services can be difficult to perceive. Essentially, our programme of quality assurance is centred around being able to demonstrate to our clients that we give equal attention, commitment and dedication.

The six basic elements upon which this programme is developed are as follows:

<ol>
	<li>
	Identify what the Client wants;
	</li>
	<li>
	Plan how this will be achieved;
	</li>
	<li>
	Ensure that work is done by experienced people having all the necessary recourses;
	</li>
	<li>
	Check the work prior to presentation it to the Client;
	</li>
	<li>
	Operate an effective self-assessment and improvement system;
	</li>
	<li>
	Provide the documented prove that the above has been achieved;
	</li>
</ol>

By applying this approach and philosophy to all our work we ensure a quality driven delivery process.

Quality Assurance

KDesign is a specialist kitchen &amp; laundry design consultancy company that combines operational intelligence and creative flair to deliver solid practical solutions while maintaining the artistic integrity of the client&rsquo;s vision. 
 
The company principals&rsquo; backgrounds are of varying sectors within the foodservice industry, each providing their own unique perspective. This allows us a holistic view of each project that remains within focus of the overriding objectives of our client while ensuring a dedication to the details that determine the success of the operation. 
 
Through more than 35 years in food &amp; beverage the team have delivered detailed design support for projects as diverse as 6-star Hotels and Resorts to independent luxury lifestyle venues to QSRs, Hospitals, Universities, Art Galleries and Cruise Liners . An eclectic contract history has led to a unique reputation within the food and beverage industry with a number of projects being recognised with awards. 
 
Each project is led by one of our partners ensuring a personal service for each client and all tasks are conducted in-house without the need for outside consultants ensuring the calibre of our work is consistent and our standards exceptional. Our work is creative, realistic and client-driven. We understand the practical business and operational issues and know how to integrate it into flexible, state-of-the-art facilities that are economically viable and operationally sound.

Alexander Lymar

Turn-Key Project Deliveries 1999 - 2016 
Typically the scope of work for below projects spanned from initial market research, conceptualization of all F&amp;B components, space planning, client representation throughout the design, procurement and construction phases &ndash; where listed realized in cooperation with celebrity chefs, pre-opening support and opening support. 
One&amp;Only Royal Mirage Arabian Court &amp; The Residence, Dubai | 2002 
One&amp;Only Palmilla, Los Cabos, Mexico | 2004 
featuring C by Charlie Trotter 
One&amp;Only Reethi Rah, Maldives | 2004 
One&amp;Only Kanuhura, Maldives (renovation) | 2005 
Zuma Restaurant, Dubai | 2008 | turn-key delivery &amp; management 
Atlantis The Palm, Dubai | 2008 
featuring Nobu, Giorgio Locatelli, Santi Santamaria, Michel Rostang 
One&amp;Only Cape Town, South Africa | 2009 
featuring Nobu and Gordon Ramsay 
&nbsp;

Patrick John

Atelier EPJ is a Food and Beverage consultancy and design enabling specialist founded in February 2010 and based in Dubai - UAE. The company&rsquo;s founders and partners &ndash; Patrick John and Elmar Pichorner - have been working as a team for more than a decade and - as a team - have delivered numerous high-profile turn-key projects - restaurants, bars, clubs, banqueting and catering facilities as well as large-scale fast-serve family restaurants &ndash; many located in and specifically developed for the UAE market.&nbsp;

Elmar Pichorner

KITCHEN & LAUNDRY DESIGN WASTE MANAGEMENT SOLUTIONS

Foodservice design consultancy- KDesign is the leading, experienced and independent foodservice and laundry design consultancy company

KDesign | k-design | Kitchen | Service | Design | Consultancy

This page is devoted to KDesign's rendered services

Services

KDesign offers cutting edge Kitchen, Laundry and Waste Management design services to the international foodservice and hospitality industry. We work closely with the client and the project team to deliver their objectives.

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We propose a back of house kitchen design

Back of House Kitchen Design | KDesign | k-design | Project | Consultancy | Design

Back of house kitchen design

Laundry Planning | KDesign | k-design | Project | Consultancy | Design

Laundry planning

Sustainability | KDesign | k-design | Project | Consultancy

Sustainability

Front of House Planning | KDesign | k-design | Project | Consultancy | Design

Front of house planning

We propose a halal & kosher kitchen design

Halal & Kosher Kitchen | KDesign | k-design | Project | Consultancy | Design

Halal & kosher kitchen

&nbsp;

Veranda is a contemporary restaurant 
offering a stylish respite from the hustle &amp; 
bustle of the mall. Fashionable, relaxed, 
soothing ambiance designed by Tihany 
Design, the world&rsquo;s preeminent hospitality 
designer. 
Veranda serves an all-day menu complimented 
by breakfast and afternoon tea. 
Uncomplicated, natural, honest foods are 
derived from Moorish, Levant, Mediterranean 
cuisine and presented in organic 
and homely style.

&nbsp;

Veranda

<table>
	<caption>Project Data:</caption>
	<tbody>
		<tr>
			<td>
			Interior Design:
			</td>
			<td>
			tihany design
			</td>
		</tr>
		<tr>
			<td>
			Client:
			</td>
			<td>
			Alshaya
			</td>
		</tr>
		<tr>
			<td>
			Seating Capacity:
			</td>
			<td>
			160 seats
			</td>
		</tr>
	</tbody>
</table>

&nbsp;

&nbsp;

World-class master chef Nobuyuk i &lsquo;Nobu&rsquo; Matsuhisa expands his eponymous empire with the debut of his first restaurant in Africa. His innovative blend of classically styled Japanese cuisine incorporates fresh South African seafood and indigenous spices. The upper level Nobu bar features the largest selection of Sake in Africa, including plum wines, Japanese beers and a selection of Sake and Shochu based cocktails. A sweeping fan-like staircase leads to the 104 cover dining area and sushi counter.

&nbsp;

One&Only Cape Town

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>Tihany Design</td>
		</tr>
		<tr>
			<td>BAR CONSULTANT:</td>
			<td>Fling International</td>
		</tr>
		<tr>
			<td>LOUNGE CAPACITY:</td>
			<td>62 seats</td>
		</tr>
		<tr>
			<td>DINING CAPACITY:</td>
			<td>104 seats</td>
		</tr>
		<tr>
			<td>LOUNGE SQM:</td>
			<td>144m2</td>
		</tr>
		<tr>
			<td>DINING SQM:</td>
			<td>295m2</td>
		</tr>
		<tr>
			<td>MAIN KITCHEN SQM:</td>
			<td>261m2</td>
		</tr>
	</tbody>
</table>

&nbsp;

On the Eastern coast of the island, stretching far in the distance, lies a beautiful turquoise lagoon, a restful and serene refuge for the Indi-an Ocean waves. A unique location for a unique hotel: Beau Rivage. Staying at Beau Rivage is the choice of a wise traveler, who appreciates luxurious surroundings as well as the finer thing of life. Beau Rivage is the group&rsquo;s flagship hotel, with its chic and unpretentious atmosphere, elegant colonial architecture, innovated design, specialties and culinary de-lights, and a decoration and style adapted to suit all its guests&rsquo; tastes and needs. Beau Rivage offers 174 suites in 6 categories, all with sea view, and 12 villas. As part of its re-branding, atelier EPJ defined the mix of F&amp;B concepts - the resort will offer quality and inspired food &amp; beverage experi-ences and services through a spectrum of foodservice outlets that customers across all target groups can relate to and are enticed to sample. Also, atelier EPJ developed corporate F&amp;B phi-losophy guidelines for LUX* Resorts in alignment with the company&rsquo;s re-branding strategy.

Lux* Belle Mare

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>WORK SCOPE:</td>
			<td>F&amp;B Concept Design &amp; 
			Design Development 
			F&amp;B Philosophy</td>
		</tr>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>Kelly Hoppen</td>
		</tr>
		<tr>
			<td>F&amp;B VENUES:</td>
			<td>All Day Dining &amp; 
			Kitchen 
			Beach Restaurant 
			Asian Restaurant 
			Resort&rsquo;s Bar 
			Coffee Bar</td>
		</tr>
	</tbody>
</table>

&nbsp;

Compared to two of London&rsquo; stop J a p a n e s e restaurants, this over-water venue combines incredible sunset views with contemporary Japanese cuisine. For the purist, deliveries from Tokyo and Osaka coupled with the chef&rsquo;s hand-picked ingredients ensure sushi and sashimi meet the highest standards. Tapasake&rsquo;s menu features superb fish and seafood, fresh from the Indian Ocean, transformed into modern Japanese cuisine with a twist. In addition to a selection of premium Sakes, the wine list concentrates on the world&#39;s best Rieslings, currently taking wine critics by storm.

&nbsp;

One&Only Reethi Rah

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>Denniston&nbsp;Architects</td>
		</tr>
		<tr>
			<td>BAR CONSULTANT:</td>
			<td>Fling&nbsp;International</td>
		</tr>
		<tr>
			<td>SEATING CAPACITY:</td>
			<td>98 seats</td>
		</tr>
		<tr>
			<td>RESTAURANT SQM:</td>
			<td>431m2</td>
		</tr>
		<tr>
			<td>KITCHEN SQM:</td>
			<td>162m2</td>
		</tr>
	</tbody>
</table>

&nbsp;

Located on the peninsula of one of the world&rsquo;s most spectacular landscapes, Palm Dubai, One&amp;Only The Palm offers an exclusive and se-cluded enclave of impeccable style. Amidst lush manicured gardens, fountains and pools along the sparkling shore, guests can enjoy the beauty of the resort. 
On the horizon, view the wonder and excitement of the New Dubai Skyline. Only a short journey by private water taxi or limousine, One&amp;Only The Palm will be an oasis of stylish energy and tranquility de-signed o elevate the senses.

&nbsp;

One&Only The Palm

<table>
	<caption>DINING &amp; ENTERTAINMENT</caption>
	<tbody>
		<tr>
			<td>RESTAURANTS &amp; BARS</td>
			<td>Covers</td>
			<td>Cuisine</td>
		</tr>
		<tr>
			<td>ZEST</td>
			<td>&nbsp;215</td>
			<td>European/Asian/Middle Eastern</td>
		</tr>
		<tr>
			<td>STAY BY YANNICK ALL&Eacute;NO</td>
			<td>
			&nbsp;143
			</td>
			<td>Contemporary French cuisine</td>
		</tr>
		<tr>
			<td>110</td>
			<td>225</td>
			<td>Spanish inspired cuisine</td>
		</tr>
		<tr>
			<td>THE LOBBY</td>
			<td>122</td>
			<td>Lobby lounge &amp; bar</td>
		</tr>
	</tbody>
</table>

&nbsp;

<table>
	<caption>DEVELOPMENT DATA:</caption>
	<tbody>
		<tr>
			<td>OPENED:</td>
			<td>10 October 2010</td>
		</tr>
		<tr>
			<td>ARCHITECT OF RECORD:</td>
			<td>DSA International</td>
		</tr>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>WA International</td>
		</tr>
		<tr>
			<td>LANDSCAPE:</td>
			<td>Mirage Mille Leisure &amp;</td>
		</tr>
		<tr>
			<td>PROJECT MANAGEMENT:</td>
			<td>Development</td>
		</tr>
		<tr>
			<td>CULINARY CONSULTANT:</td>
			<td>Yannick All&eacute;no</td>
		</tr>
		<tr>
			<td>BAR CONSULTANT:</td>
			<td>Fling International</td>
		</tr>
	</tbody>
</table>

&nbsp;

Delight your palate with one the most au-thentic and unique Spanish culinary and beverage experiences in town. 
As its name implies, Salero &ndash; Tapas &amp; Bode-ga is an affair of Spanish gastronomy that exudes flair and elegance, complete with a charming ambiance that befits its casual and accommodating character. This dis-tinctive tapas and bodega fuses traditional food-sharing platters with a modern som-melier twist, to offer visitors inimitably genu-ine and unforgettable Spanish dining.

&nbsp;

Kempinski Hotel

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>CLIENT:</td>
			<td>Kempinski MOE</td>
		</tr>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>Sandra Tarruella</td>
		</tr>
		<tr>
			<td>SEATING CAPACITY:</td>
			<td>&nbsp;90 seats</td>
		</tr>
		<tr>
			<td>FRONT OF THE HOUSE:</td>
			<td>&nbsp;180 m2</td>
		</tr>
		<tr>
			<td>BACK OF THE HOUSE:</td>
			<td>&nbsp;80 m2</td>
		</tr>
	</tbody>
</table>

&nbsp;

Housed in chic Arabian architecture with contemporary interiors, the Jetty Lounge is not a restaurant as such but an elegant beachside bar. Beverages and wines are complemented by a selection of light snacks such as mezzeh, quiches, Spanish ham and cheeses as well as dips and Asian-inspired platters. The mood is laid back, with sophisticated chill out lounge music. An ideal place to wind down during sunset or after work and a great place to enjoy pre- or post-dinner drinks. Watch beach-goers and boats on Palm Bay by day, and admire Dubai&rsquo;s stunning skyline by night.

&nbsp;

One&Only Royal Mirage

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>WORK SCOPE:</td>
			<td>
			F&amp;B Concept Design &amp;

			Design Development,

			Project Management
			</td>
		</tr>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>&nbsp;WA International</td>
		</tr>
		<tr>
			<td>INDOOR CAPACITY:</td>
			<td>&nbsp;63 seats</td>
		</tr>
		<tr>
			<td>OUDOOR CAPACITY:</td>
			<td>&nbsp;118 seats</td>
		</tr>
	</tbody>
</table>

&nbsp;

Saadiyat Beach Marina Village is envisioned to be the premier shopping and entertain-ment destination for the first phase of Saa-diyat Beach. Saadiyat Beach is being devel-oped as a first class island resort-community that will soon host several beach front hotels, apartments, attached and detached luxury villas weaved throughout.

 
Located in the heart of Saadiyat Beach Apartments, the development will feature a 150 berth marina offering first class berthing facilities for vessels between 10 and 25 me-tres.

 
A community centre, post office, nursery, medical centre and grocery store will pro-vide basic necessities to the residents of the Saadiyat Beach District. The project will serve as their premier community destination for this area. 
Retail and food &amp; beverage facilities, includ-ing a yacht club that overlooks the marina.

 
Our proposal for Saadiyat Beach Marina Vil-lage was to offer an opportunity to select from a multitude of unique and ethnically varied offerings that also span vertically from convenience/quick serve options to vibrant casual dining outlets and more sophisticat-ed, yet fun entertainment venues.

 
First visitors will be welcomed when it opens in the first quarter of 2013.

&nbsp;

Saadiyat beach marina village

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>WORK SCOPE:</td>
			<td>F&amp;B Concept State-ment</td>
		</tr>
		<tr>
			<td>DEVELOPER:</td>
			<td>TDIC</td>
		</tr>
		<tr>
			<td>DESIGN ARCHITECT:</td>
			<td>JZMK Partners</td>
		</tr>
		<tr>
			<td>SITE AREA:</td>
			<td>98,020 sqm</td>
		</tr>
		<tr>
			<td>MARINA:</td>
			<td>150 berths, vessels between 10 and 25 m.</td>
		</tr>
		<tr>
			<td>ROOMS:</td>
			<td>69 apartments</td>
		</tr>
	</tbody>
</table>

&nbsp;

Two star Michelin Chef Michel 
Rostang brings Paris to Dubai in 
this traditional French brasserie 
with a modern twist. A traditional 
patisserie serves fresh homebaked 
pastries and breads 
throughout the day. A raw bar adjacent to the kitchen 
offers a lavish presentation of fresh seafood, and the bar 
offers classic French drinks, such as Pastis, amongst others. 
French national beers are served on tap, complemented 
by a selection of Belgian bottled beers.

&nbsp;

Rostang, the french brasserie

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>Jefferey Beers</td>
		</tr>
		<tr>
			<td>SEATING CAPACITY:&nbsp;</td>
			<td>276 seats</td>
		</tr>
		<tr>
			<td>RESTAURANT SQM:</td>
			<td>616m2</td>
		</tr>
		<tr>
			<td>KITCHEN SQM:</td>
			<td>328m2</td>
		</tr>
	</tbody>
</table>

&nbsp;

Welcome zuma is located in the dubai international financial centre at the heart of the city and in the vicinity of&nbsp;the world&#39;s tallest building, the burj khalifa.

&nbsp;

following the japanese izakaya style of dining, food is served to share. the dishes are steadily brought to the table creating an informal yet sophisticated style of eating and drinking, with a contemporary twist.

welcome zuma is located in the dubai international financial centre at the heart of the city and in the vicinity of&nbsp;the world&#39;s tallest building, the burj khalifa.

&nbsp;

following the japanese izakaya style of dining, food is served to share. the dishes are steadily brought to the table creating an informal yet sophisticated style of eating and drinking, with a contemporary twist.

Zuma Restaurant, 2008

&nbsp;

The first-of-its-kind, Fume is an unpretentious local neighbourhood eatery with a menu of refreshingly affordable home-style dishes designed to reflect Du-bai&rsquo;s multicultural population.

 
The quirky interiors echo the culinary blueprint, with a vintage industrial style template that marries purpose-ly mismatched flatware with unique pieces of artwork and striking chandeliers made from a variety of unique materials, for a highly individualized and en-gaging ambience.

 
Long suar-wood counters, bourbon barrel flooring, handcrafted bottle light fitting, antique refrigerators, and vintage wall lamps - all creates this 140-seats eatery warm and cozy, vintage-inspired new retro-style dining venue with a side of nostalgia.

&nbsp;

Pier 7 tower, marina walk

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>&nbsp;</td>
			<td>&nbsp;</td>
		</tr>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>Atelier epj</td>
		</tr>
		<tr>
			<td>CONCEPT DESIGN:</td>
			<td>Atelier epj</td>
		</tr>
		<tr>
			<td>SEATING CAPACITY:</td>
			<td>160 seats (dining+bar)</td>
		</tr>
		<tr>
			<td>FRONT OF THE HOUSE:</td>
			<td>460 m2</td>
		</tr>
		<tr>
			<td>BACK OF THE HOUSE:</td>
			<td>190 m2</td>
		</tr>
	</tbody>
</table>

&nbsp;

Qbara is a contemporary lifestyle restaurant, lounge &amp; bar that embraces Middle Eastern cuisines and cul-ture with a ground-breaking modern twist - enhanced by vibrant entertainment elements - adding a stylish and exciting new highlight to Dubai&rsquo;s increasingly sophisticated dining scene.

 
Qbara&rsquo;s spectacular interiors have been conceived by award-winning Tokyo-based interior design Studio Glitt &ndash; Noriyoshi Muramatsu &ndash; who skillfully created a magical vernacular of traditional Middle Eastern cul-tural elements set in juxtaposition with a ultra-contemporary design philosophy.

 
The venue&rsquo;s interiors lavishly spread over two floors with a focal stage bar and a cosy restaurant area forming the ground floor and luxuriously comfortable lounge seating areas on an elevated multi-level bal-cony above. The architectural centre piece is a two-storey tall vertical installation of carved timber panels that also serve as a projection surface for visual art displays.

Qbara

Saadiyat is a natural island located 500 meters off the coast of Abu Dhabi 
Occupying 27 square kilometers, the entire project is due for completion by 2020 and is created around an envi-ronmentally sensitive philosophy with a special low-density master plan. A premier island destination as well as a modern, integrated residential community, Saa-diyat will eventually be home to an estimated 160,000 residents with a full complement of leisure and tourism facilities, as well as civic and cultural institutions.

 
Alive with inspiration, the Cultural District will be a shining light on the international arts and culture horizon. With its blend of global art and stunning architectural icons, Saadiyat Cultural District will fuel the imagination, foster interaction, and encourage people of all backgrounds to embrace a common bond of creativity. Indeed, it will be the only place in the world to house architecture de-signed by five individual Pritzker Prize winners.

CULTURAL DISTRICT

<ul>
	<li>Land area: 2,430,000 m&sup2;</li>
	<li>Zayed National Museum</li>
	<li>Guggenheim Abu Dhabi</li>
	<li>Louvre Abu Dhabi</li>
	<li>Performing Arts Centre</li>
	<li>Boutique hotels</li>
	<li>Retail &amp; commercial environment</li>
	<li>Luxury residential</li>
</ul>

&nbsp;

&nbsp;

Saadiyat island cultural district

<table>
	<caption>DEVELOPMENT DATA:</caption>
	<tbody>
		<tr>
			<td>OPENING:</td>
			<td>2014</td>
		</tr>
		<tr>
			<td colspan="2">LOUVRE ABU DHABI</td>
		</tr>
		<tr>
			<td>ARCHITECT:</td>
			<td>Jean-Nouvel</td>
		</tr>
		<tr>
			<td>F&amp;B OUTLETS:</td>
			<td>5 outlets + BOH</td>
		</tr>
		<tr>
			<td>F&amp;B SQM ESTIMATE:</td>
			<td>4,748 m2</td>
		</tr>
		<tr>
			<td colspan="2">GUGGENHEIM</td>
		</tr>
		<tr>
			<td>ARCHITECT:</td>
			<td>Frank Gehry</td>
		</tr>
		<tr>
			<td>F&amp;B OUTLETS:</td>
			<td>6 outlets + BOH</td>
		</tr>
		<tr>
			<td>F&amp;B SQM ESTIMATE:</td>
			<td>5,250 m2</td>
		</tr>
		<tr>
			<td colspan="2">ZAYED NATIONAL MUSEUM</td>
		</tr>
		<tr>
			<td>ARCHITECT:</td>
			<td>Foster &amp; Partners</td>
		</tr>
		<tr>
			<td>F&amp;B OUTLETS:</td>
			<td>7 outlets + BOH</td>
		</tr>
		<tr>
			<td>F&amp;B SQM ESTIMATE:</td>
			<td>7, 666m2</td>
		</tr>
	</tbody>
</table>

&nbsp;

The home of Cuisine Nicoise, whose 
origins lie in old Genoese cooking, is 
the old town of Nice where French 
Mediterranean cuisine has blended 
and evolved with the influences of 
Ligurian Italy across the border. Local 
produce, notably artichokes, courgettes, 
lemons, olives, tomatoes, peppers 
and girolles are used generously 
with sea food, meat and fresh pasta 
to produce a style that&rsquo;s light and healthy. Oil obtained 
from olives groves on the hills of the Alpes Maritimes behind 
Nice and extending into Liguria is used throughout.

&nbsp;

La petite maison

<table>
	<caption>PROJECT DATA:</caption>
	<tbody>
		<tr>
			<td>OPENING:</td>
			<td>&nbsp;October 2010</td>
		</tr>
		<tr>
			<td>INTERIOR DESIGN:</td>
			<td>David D&rsquo;Almada</td>
		</tr>
		<tr>
			<td>DINING CAPACITY:</td>
			<td>&nbsp;92 seats</td>
		</tr>
		<tr>
			<td>BAR CAPACITY:</td>
			<td>24 seats</td>
		</tr>
		<tr>
			<td>DINING &amp; KITCHEN SQM:</td>
			<td>380 m2</td>
		</tr>
	</tbody>
</table>

F&B consultancy

Kitchen consultancy

Laundry consultancy

Waste management consultancy

Other

Foodservice Design | KDesign | k-design | Foodservice | Service | Design

The company principals&rsquo; backgrounds are of varying sectors within the foodservice industry, each providing their own unique perspective. This allows us a holistic view of each project that remains within focus of the overriding objectives of our client while ensuring a dedication to the details that determine the success of the operation.

Through more than 35 years in food &amp; beverage the team have delivered detailed design support for projects as diverse as 6-star Hotels and Resorts to independent luxury lifestyle venues to QSRs, Hospitals, Universities, Art Galleries and Cruise Liners. An eclectic contract history has led to a unique reputation within the food and beverage industry with a number of projects being recognised with awards.

We know the language of the Chefs and how to create outstanding culinary environments.

Foodservice Design

We propose a project management consultancy

Project Management | KDesign | k-design | Foodservice | Service | Design

Conduct project site visits to monitor progress and quality of the work during construction: 
&bull; Provide supervision for the commissioning process and 
submit comprehensive snag lists; 
&bull; Conduct final inspections prior to handover; 
&bull; Start-up | Training.

Our project management services include:

<ul>
	<li style="text-align: justify;">Final deliverables as outlined in the project&#39;s plan;</li>
	<li style="text-align: justify;">Deadlines control and escalations;</li>
	<li style="text-align: justify;">Budget control.</li>
</ul>

Project Management

We propose a back of house planning service

Back of House Planning | KDesign | k-design | Foodservice | Service | Design

Back of House Planning

Laundry Design | KDesign | k-design | Foodservice | Service | Design

We design efficient laundry facilities. We understand this task is highly technical, involving accurate calculations and carefully matching equipment sizes and capacities with available space, labour and output requirements.

<ul>
	<li style="text-align:justify">Space Planning and Sizing;</li>
	<li style="text-align:justify">Circulation Studies;</li>
	<li style="text-align:justify">BOH Schematic Recommendations;</li>
	<li style="text-align:justify">Linen Usage Demand Analyses.</li>
</ul>

Laundry Design

We propose a front of house live cooking design

Front of House Live Cooking Design | KDesign | k-design | Foodservice | Service | Design

With the continued evolution of show kitchens, marketplace and &quot;cooking as theatre&quot; approaches in all segments of hospitality, we recognize the importance of a seamless integration between the functional and aesthetic elements.

<ul>
	<li style="text-align:justify">Area Planning;</li>
	<li style="text-align:justify">Preliminary Circulation Studies, Service Stations;</li>
	<li style="text-align:justify">Assistance With Appropriate Materials Selection;</li>
	<li style="text-align:justify">Millwork and Counter Detailing;</li>
	<li style="text-align:justify">Prepare scaled technical drawings including elevations and MEP services connection drawings;</li>
	<li style="text-align:justify">Prepare detailed equipment schedules including itemised specifications and refined budget cost.</li>
</ul>

&nbsp;

Front of House Live Cooking Design

We propose a service of sustainability and green building design

Sustainability & Green Buildings | KDesign | k-design | Foodservice | Service | Design

We care about our environment and know that you do too. We know that the decisions you make today will affect your operations, profitability and employees for years to come.

<ul>
	<li style="text-align:justify">Assessment and Development of Measurable Sustainable Objectives;</li>
	<li style="text-align:justify">LEED Planning and Coordination Services;</li>
	<li style="text-align:justify">Waste Management Strategy.</li>
</ul>

&nbsp;

Sustainability & Green Buildings

Waste Management Strategy | KDesign | k-design | Foodservice | Service | Design

We tend to pay more for managing waste than we should when we refuse to dedicate space for waste storage in our hospitality design projects. However, a waste management architecture design brings your company operational effectiveness, value, safety, cost-effectiveness, and cleanliness.

Here we support your belief that sustainability is the ambiance to a successful and modern establishment. Here&rsquo;s why our team&nbsp;incorporates waste management design and planning into every project. Our contractors have helped design many restaurants and hotels in the United Arab Emirates to integrate these features.&nbsp;

It&rsquo;s expected that hospitality design projects meet the following criteria regarding waste management:

<ul>
	<li>Reuse/recycling;</li>
	<li>Conservation and management;</li>
	<li>Energy efficiency;</li>
	<li>Waste management;</li>
	<li>Environmentally and socially purchasing policies, etc.</li>
</ul>

Waste Management Strategy

Halal & Kosher Kitchen Design | KDesign | k-design | Foodservice | Service | Design

Halal & Kosher Kitchen Design

Bar Design | KDesign | k-design | Foodservice | Service | Design

Bar Design

We propose a food control authority approval assistance