STEIN ARQUITECTURA GASTRONOMICA

Consultancies, Professional and Technical Advice, Economic Feasibility Studies and Project Development are carried out by the professional team of STEIN ARQUITECTURA GASTRONOMICA, specialized in Foodservice & Commercial Kitchens for the Gastronomic Industry, with the experience of more than 20 years in the field.

OUR GOAL

Provide efficient, effective, optimal, functional, aesthetic, and innovative solutions in the design of Gastronomic Spaces & Commercial Kitchens, for which we apply the “Technical Know-How” of our professional consulting team to the client and his project, developing the planning and economic evaluation, architecture and design, and the coordination and supervision of construction works on site, synthesized under the concept of “GASTRONOMIC ARCHITECTURE”.

Our main clients are: Corporative Enterprises, Mining Companies, Industries and Banks, Restaurants, Cafeterias, Hotels and Convention Centers, Education and Health Institutions, Penitentiary Establishments and Remote Operations, Government Institutions and Armed Forces, and Architecture Firms, which they are planning studies, concepts and projects, in which our specialty is extremely necessary within the integral development of the global architectural project for the effective implementation and start-up of the food areas.

In our professional work we are constantly advising, developing and supervising projects of new works, renovations and extensions, in architecture, design and construction, of staff canteens, central kitchens and satellite canteens, food production plants, commercial kitchens of hotels, convention centers, restaurants, bars and cafes, specialized furniture and customer service lines, using different production and distribution systems, analyzing the incorporation of innovative concepts and cutting-edge technologies that aim at higher quality, efficiency and productivity of operations, as well as the management of energy and environmental criteria, and consequently, significant savings in investment towards our clients.

In a Food Service facility, the design of the Architecture Plant Layout plays a vital role in the fulfillment of its objective, it requires a deep study and analysis, since it depends on its correct solution that the operation of the service works properly. It must contemplate a unidirectional flow of production, avoid the intersection of processes, and prevent their backward movement, separate clean areas from those with greater contamination and cold areas from hot ones.

On the other hand, the architectural distribution of its areas must consider the necessary and adequate interior surfaces for the different tasks to be carried out, facilitate the operation of commercial kitchen equipment, and prevent overcrowding, since areas that are too small cause congestion, slowness, crossovers, and setback of processes with the consequent risks of contamination and accident rates.

Knowing how to properly size each of the interior spaces and functional areas that make up a “Commercial Kitchen” requires us to have extensive, up-to-date, and in-depth knowledge of equipment, technology, operation and current manufacturing regulations, technical characteristics, typologies, uses, dimensions, qualities, thickness of material and finishes, origin of manufacture, brands, and models. The foregoing, to accommodate the proposed equipment projected under regulatory standards and facilitate their operation.

The responsibility of respecting and applying the regulations in force in the country, required by the MINISTRY OF HEALTH, through the Health Authority of each Regional Ministerial Health Service, the “Food Sanitary Regulations”, and the “Regulation on Basic Sanitary and Environmental Conditions in Workplaces”, is reflected in each study and project developed by our professional team.

IN SUMMARY 

When approaching each new project and developing its Kitchen Areas, the conception of an Integral Architecture Project solution is presented, ensuring its optimal operating process and regulatory compliance together with all the variables that are related to it, both the functional and aesthetic aspects of interior design, as well as the technical aspects:

• Incorporation of the optimal commercial kitchen equipment and furniture required.
• Application of the regulations.
• Technical requirements for the installation and consumption of the equipment.
• Design of furniture, self-service system and islands for liquids and food.
• General technical specifications for the materials and work to be carried out.

Projected equipment and furniture are delivered with their respective investment budgets, studying, and analyzing the different options with the supplier companies in the local market. Quotes that are technically and economically evaluated to generate the best Purchase Option for the client.

COMMITMENT

The areas destined for Foodservice are designed, projected and equipped to prepare, produce and meet the daily demand of the services required according to their production volumes, respecting the flow and hygiene standards in force in the country required by the Health Authority, and necessary for its proper functioning, generating as a result an optimal interior spatial solution in terms of architecture, design, functionality, materiality and aesthetics, achieving efficiency and productivity in operations and significant cost savings to the client, and as a result, the total satisfaction of the end users.

TRANSPARENCY

STEIN ARQUITECTURA GASTRONOMICA is an independent professional consulting company and as such does not have commercial ties with any manufacturer, representative or distributor of commercial kitchen equipment and furniture, nor is it involved in the sale of the equipment nor does it receive commissions of any kind.

Our commitment is with the client and the protection of their investments focused on the needs that each project requires, technically specifying each equipment and furniture that must be considered according to the type of Foodservice to be projected, this product of years of study, experience, and technical knowledge.

It is important to note that, as specialized and recognized consultants in Foodservice, we have access to preferential discounts on list prices by national and international supplier companies, transferring the discounts in full to our clients and generating significant savings in terms of investment costs. We guarantee and ensure absolute neutrality and transparency in the equipment purchase recommendation, avoiding being influenced by supplier commissions, a factor that would nullify the objectivity of our work, the trust of the client placed in us and significantly increase investment amounts.

Professional Ethics seriously defines us in consulting and design for the Gastronomic Industry. FCSI (FOODSERVICE CONSULTANTS SOCIETY INTERNATIONAL), the institution that endorses and regulates Foodservice Consultants worldwide, and of which we are an active member, supports us in a good procedure as professionals within the industry.

Gabriel Stein Boroschek
Director & Architect
FOODSERVICE PROFESSIONAL CONSULTANT
FCSI Professional Consultant Member