Commercial Kitchen & Bar Design
We provide a fully comprehensive kitchen and bar design service, from initial blocking and concept layouts to a fully coordinated tender package for construction. A summary of typical design development phases is listed below:
Food and beverage space requirement analysis:
We conduct a detailed review of the proposed area allocation and spatial distribution relationships including all front of house and back of house areas. FBS will explore opportunities to minimise the back of house area and maximise the marketable footprint. Early consultation can result in fit-out savings and reduced capital expenditure.
Schematic drawings – preliminary:
We develop functional schematic layouts, focused around the client’s desired services and operational models. This will be issued in 2D CAD and is usually 1:50 @ A3. We find that it is at this point some clients opt for 3D drawings or walk-through 3D video options. This helps stakeholders understand what the design will look like before it is built.
Final CAD drawings for tender and construction:
We prepare documentation for tender and construction of the proposed works. This includes developed plans, electrical and hydraulic service plans, tender / equipment services schedule, elevation drawings, fabrication details and technical performance specifications. We liaise with nominated consultants to coordinate services, details and finishes. FBS design documentation is developed using Autodesk Revit and Building Information Modelling (BIM).
Project Management – Construction and Commissioning:
We carry out site inspections and provide written defects reports during the construction and installation phase, and final inspections with the relevant council and/ or food authorities and certifications for the occupation certificates (OC)
We have a strict quality control and management plan through each phase of the project development. Our reverse brief process ensures the development of an accurate scope / expectation of the project. For each stage of the development we employ a check list and cross check / peer review to ensure all documentation is accurate.
Close liaison with the team through agreed channels / approval procedures ensures the project remains faithful to the brief and project expectations. Typically, we channel the project through a single point of contact for key contact management then locally manage through our team as required.
We provide a fully comprehensive kitchen and bar design service, from initial blocking and concept layouts to a fully coordinated tender package for construction.
“My experience with F&B solutions has been highly professional and responsive to the changing needs of projects. Dealing with multiple stakeholders in the Hotel Development industry, F&B solutions has been a nimble, helpful and enjoyable experience.
Rob’s knowledge of the operational requirements is excellent with the flexibility to also look at value management alternatives. I recommend F&B Solutions for your food & beverage development planning needs”.
Associate Director | Urban
“Following a recommendation, we engaged F&B Solutions to design our new production kitchen to act as the core production facility for our 20 + external catering venues.
F&B Solutions’ track record is admirable and based on my working relationship with Rob Taggart, I understand why this is the case. He was flexible and accommodating during the full design process, which was greatly appreciated as there were many challenges along the way. As a chef myself it was great to work with someone who understood my operational mindset…clearly a lot of experience there. I would have no hesitation in recommending F&B Solutions for commercial kitchen design work. FBS did an outstanding job.”
Group Executive Chef
Peter Rowland Catering
“F&B Solutions led by Rob Taggart offers a comprehensive “turn key solution” which starts from F&B concept briefs, kitchen facility design, standard operating procedures, collateral and design specification.
He is a valued and reliable business partner, always looking out for the best interests of all stakeholders. Rob has completed project-based tasks for InterContinental Hotels Group, such as performing food and beverage operational reviews, to assisting in the design development of the food and beverage platform for Express by Holiday Inn Australasia.”
Director Food & Beverage,
InterContinental Hotels Group
After working with Rob Taggart previously, I engaged him on a retainer basis to lead all aspects of food & beverage development for the new 5-star Stanley Hotel, Port Moresby PNG. F&B Solutions’ primary scope of works included – development of food and beverage concept statements per outlet, all kitchen and bar design for tender and construction and the procurement and shipment of all F&B operating supplies and equipment (OS&E).
I would highly recommend having Rob on any pre-opening team. He provided innovative yet practical food and beverage concept ideation and curation matched with functional and efficient design outcomes, whilst always maintaining a high degree of professionalism and transparency.
I enjoyed working with Rob and wish him every success in the future.
Stanley Hotel Port Moresby PNG
We promote sustainable kitchen design and take every effort to deliver environmentally efficient design. A well designed and specified kitchen can deliver up to a 25% decrease in utility usage per year. We will work with our clients, mechanical, electrical and plumbing consultants as well as suppliers to ensure lifespan cost benefits.