KEG Catering Consultants

Whether you are refurbishing an existing catering facility or developing a catering operation within a new building, we will look at the concept, the space that is available, your life-cycle costs and of course your budgetary restraints. The Concept, menu composition and style of service will all be major influencing factors on the choice of equipment and design of the facility. This in turn will influence the ratio of space allocated to goods in, storage, preparation, production and food service.