A huge congratulations to our client Youth Development Foundation (YDF) on the opening of their new YDF Street Cafe. We are proud to have been apart of their new business in supplying a design/consultancy service and their catering equipment requirements.
Every commercial kitchen benefits from having a commercial dishwasher that can wash and sanitize large numbers of dishes efficiently. A commercial dishwasher is considered a good investment because, if properly cared for and maintained, can provide service for up to
The key to any successful business venture is careful planning and knowing your target market. So, before you start designing and setting up your commercial bar, it’s imperative you have clearly identified and understand the following elements of your business:
Whether you are a coffee shop owner, restauranteur or you operate a mass corporate catering facility, the correct design of your commercial catering premises is critical to your business success. To avoid costly mistakes, we highly recommended you enlist the
Designing a commercial kitchen with efficient flow requires a good floor plan, the right commercial catering equipment and logical work-flow systems for food production and staff. This equates to order in the kitchen and business profitability. However, failing to nail
Energy efficient cooking equipment can be the difference between profitability and operating in the red! Hence the ‘sustainability factor’ comes into play. Outfitting your commercial kitchen with quality, energy and water efficient catering equipment will literally save your business thousands
As restaurateurs and caterers, we all know that to wash dishes and glasses commercially, you need durable and reliable equipment that won’t let you down. Norris has been doing exactly that; manufacturing an exceptional range of commercial dishwashers since 1954
Once you have your menu set and your cooking equipment selected, then it’s time to consider the Refrigeration / Freezer needs for your commercial kitchen. Particular consideration should be given to the existing and projected turnover of menu lines requiring