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:

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Craig

Creative Director


Mandy

Designer


Tim

Developer


Aiden

Social Media

Phase 1
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.

Phase 2
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.

Phase 3
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).

Phase 4
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)

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Quality Assurance

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.


 

Recent
Design Projects

We provide a fully comprehensive kitchen and bar design service, from initial blocking and concept layouts to a fully coordinated tender package for construction.

 

InterContinental Hotel
Double Bay Sydney

Refurbishment / 144 Key / 120M AUD

Scope of works:

  • Audit of existing catering equipment to determine operational viability
  • Consolidation of F&B concepts per outlet, including Kosher kitchen development
  • Food & Beverage zone block analysis
  • Issue preliminary drawings & equipment lists
  • Cost estimations
  • Issue CAD drawings & documentation
  • Liaison with service consultants

Arcadia Pittwater
Private Hospital Sydney

New build / 94 Patient Rooms / 90M AUD

Scope of works:

  • F&B concept development. Client brief – upmarket hotel style food quality & service
  • Preliminary drawings & equipment list
  • Cost estimations
  • Issue CAD drawings & documentation for tender & construction
  • Review workshop drawings
  • Written defects reports
  • BCA & food code audits. Issue design certificate
  • Attend final inspection with council for occupation certificate

    Infinity Green Square Sydney
    by Crown Group

    New Build / 455 Key / 190M AUD

    Scope of works:

    • F&B space allocation analysis
    • Preliminary drawings & equipment list
    • Equipment and installation cost estimates
    • CAD drawings for tender & construction
    • Liaison with service consultants & builder

        Marriott Hotel Docklands
        Melbourne

        New Build / 200 Key / 250M AUD

        Scope of works:

        • F&B space analysis
        • Preliminary drawings & equipment lists for review
        • Cost estimations
        • Assistance with value engineering
        • CAD drawings & documentation for tender and construction
        • Liaison with service consultants

            The Stanley Hotel
            Port Moresby PNG

            New Build / 455 Key / 190M AUD

            Scope of works:

            • Comprehensive F&B concept development per outlet
            • Functional kitchen & bar design - 3 bars, 2 restaurants, 2 cafés, executive lounge, 3 outlet kitchens & 1 high volume production kitchen with conference facilities catering to 1500 pax
            • Schematic layouts
            • CAD drawings & documentation for tender and construction
            • Tendering for catering equipment supply & installation
            • Appointment & management of supply and installation contractor
            • Written defects reporting
            • Publication of Operating Supplies & equipment (OS&E) list per outlet
            • Procurement OS&E in Australia & co-ordination of shipment to PNG

            Parkview Hotel
            Melbourne

            Kitchen Capital Works Review and Recommendations

            Scope of works:

            • Assessment of catering equipment & facilities to establish capital expenditure requisites
            • Detailed inspection to determine the age and physical condition of catering equipment & facilities – kitchen walls, ceiling, floors, refrigeration, storage, exhaust, catering & bar equipment
            • Value engineering
            • Summary report & recommendations

                Quincy Hotel
                Melbourne

                New Build / 256 Key / 90M AUD

                Scope of works:

                • F&B zone block analysis
                • Preliminary drawings & equipment lists
                • Cost estimation
                • Assistance with value engineering
                • CAD drawings & documentation for tender and construction
                • Liaison with services consultants

                  Holiday Inn Express ANZSP

                  Food & Beverage Concept Development

                  Scope of works:

                  • Preliminary kitchen and bar design for review & comment
                  • Catering concept and equipment research and development
                  • Cost estimation
                  • Development of operating standards
                  • Development of F&B implementation guidelines

                        AC by Marriott
                        Normanby Melbourne

                        New Build / 200 Key / 180M AUD

                        Scope of works:

                        • F&B zone block review
                        • Preliminary drawings & equipment lists
                        • Cost estimation
                        • Assistance with value engineering
                        • CAD drawings & documentation for tender & construction
                        • Liaison with service consultants to achieve desired outcomes

                            Ryde TAFE NSW

                            Refurbishment

                            FBS Scope:

                            • FBS Scope: F&B zone block review
                            • Preliminary drawings & equipment lists for review
                            • Cost estimation
                            • CAD drawings and documentation for tender and construction
                            • Liaison with service consultants

                                  Peter Rowland Group

                                  New Site - New Centralised Production Kitchen and Café

                                  • Design collaboration with Group Executive Chef & project management
                                  • Preliminary drawings & equipment lists for review
                                  • Cost estimations
                                  • Assistance with value engineering
                                  • CAD drawings & documentation for tender and construction
                                  • Liaison with service consultants

                                        Quest Apartment Hotels
                                        Australia

                                        New Concept Development

                                        Scope of works:

                                        • Review area allocations
                                        • F&B Service concept development
                                        • Preliminary drawings & equipment list
                                        • Cost estimations
                                        • CAD drawings & documentation
                                               

                                              Testimonials

                                               

                                              “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”.

                                              Lindsey Wright
                                              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.”

                                              Matthew Haigh
                                              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.”

                                              Shane Giles
                                              Director Food & Beverage,
                                              InterContinental Hotels Group
                                              Asia Australasia

                                              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.

                                              Geoff Haigh
                                              General Manager
                                              Stanley Hotel Port Moresby PNG

                                               

                                              Sustainability Statement

                                              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.