Commercial Kitchen, Bar, Hospitality, Foodservice Design and consulting
Our Approach
Our Philosophy on what we do.
Above all, we ADD VALUE to the project before, during and after the build.
Starting with a comprehensive briefing to ensure we understand your business requirements and plans.
We take the time to extract as much detail out of our clients, then combine that with our knowledge and skills to provide compatible outcomes.
During the design phase we engage key stake holders for feedback at each milestone, to ensure the final design is what was expected, no 'that's not what i was thinking' moments at the end!
Our goal is to add substantial value to your operation long term. We are not interested in churning out designs that lack passion, or care, lack intent or genuine interest in the facilities long term success.
We are abreast of modern dining, menu and market and labour trends and know how we can increase productivity, efficiency and Sales. Improving your operations financial position.
Our commercial kitchen designs always focus on food safety systems and planning to meet and or exceed Australian food safety standards.
Design Matters! A good design will save you money and make you money, before, during and long after the build, importantly it will give the operation it's best chance of success.
We provide clear, comprehensive documentation as required for local authority applications, and for your builder or architect to incorporate into their building plans.
We work only with a small select group of clients at any one time.
It all starts with food, we love it and we love creating environments that have great facilities which allow operators to produce great customer experiences.
We love working on designs that we can make WOW! Open kitchens, funky grills, live cooking and eye catching buffet presentations are favorites, and they don't have to blow a budget.
Delivering always a modern practical design, that is not only fit for purpose but industry leading. The result is maximum efficiency, practicality , value and aesthetic design solutions to the highest level, which it turn results in commercial success for the operation
Iv'e worked in some pretty bad kitchens over the years but also in some of the best, I'm lucky to have worked in and spent a lot of time in and out of many different styles of kitchens, over the years, but its the classic European influenced designs that often the most effective, efficient and productive, commercially and also from a food safety perspective, these successful blue prints are firmly etched in my mind.
A good food service design applied early in a project can save huge costs and time frames, and can add massive commercial value to the operation over time, not only should it look great but it needs to work, 'function over form for commercial applications.'
If you would like a preview of whats in our design mind, have a look at our PINTEREST site, it's full of inspiration, with over 30,000 views per month it's known to be a great resource.
Below, on the bottom of the page there is a link to a bio with some listed example projects on some of our more interesting project achievements.
There are some industry sector design examples on this page also .
Please contact us directly for a copy of our capability statement and more specific information about some of these past design projects.
The Personal Story
30 years on...
I have always been involved with food for as long as i can recall, from picking wild mushrooms as a kid in country Victoria, to an early entry to professional cooking whilst still at school.
Formal old school training under European trained Chef's in excellent restaurants and hotels, in Melbourne and the Gold Coast, eventually running my own kitchens from an early age.
I have worked in micro kitchens and massive hotel kitchens from award wining fine dining to catering in remote mine sites , large and small, before working in the training sector for Federal and Queensland Government as a work place trainer assessor.
My ability to consult well and understand customers needs and design briefs along with the intricate details of food service equipment and operations lead to a career in the food service equipment industry sector. Supplying, for the retail and wholesale sectors. Working with local and international equipment manufactures, I have literally sold millions of dollars of food service equipment over the years, have been been involved millions of dollars of construction and manufacturing projects from the largest mining camp to the smallest mobile catering units.
Thirty years of wide ranging experiences that you simply couldn't buy...but you can hire that experience for any size project or operation you have in mind. from small scale small time/hour commitments to long term projects on site or offsite.
Experience with designing projects of all sorts of shapes and sizes, we can work in with Architects, Interior Designers and designer builders to assist on their projects also.
Our experience and knowledge can help them successfully design 'functional ' food service operations operations that actually are fit for purpose, not just attractive!
With an eye for detail, functional practicality and in depth equipment knowledge we add massive long term value to our customers . Our designs are among the best in Australia.
It's often the 'little things that can make a big difference to an operation'
Our designs simply work, look good, and are of the highest quality, ensuring years of practical commercial value to our clients , and that is something I'm proud of.
Michael Jones
CFSP, Chef, Commercial Kitchen Designer and Food Service Consultant