PROFESSIONAL DISCIPLINES

» PROFESSIONAL AND TECHNICAL CONSULTING IN PLANNING, DESIGN, ARCHITECTURE, AND CONSTRUCTION, SPECIALIZED IN FOODSERVICE AND COMMERCIAL KITCHENS FOR THE GASTRONOMIC INDUSTRY, COVERING THE SEGMENTS OF:

  • Hotels & Convention Centers.
  • Restaurants, Bars & Cafes.
  • Corporate Buildings.
  • Companies, Industries & Banks.
  • Food Production Plants.
  • Large Mining & Operations in Remote Sites.
  • Hospitals, Clinics & Nursing Homes.
  • Schools, Institutes & Universities.
  • Government Institutions & Armed Forces.
  • Penitentiary Establishments.
  • Design of Stations, Trolleys & Food Points of Sale.

» DESIGN OF ARCHITECTURE PROJECTS FOR THE RENOVATION, EXPANSION AND NEW FOODSERVICE FACILITIES UNDER THE NORMATIVE AND REGULATORY STANDARDS REQUIRED BY THE SANITARY AUTHORITY OF THE MINISTRY OF HEALTH.

» INTERIOR DESIGN AND CORPORATE IMAGE.

» DESIGN OF SPECIALIZED FURNITURE AND SELF-SERVICE SYSTEMS.

» DEVELOPMENT AND DESIGN OF INNOVATIVE GASTRONOMIC CONCEPTS AND APPLICATION OF CUTTING EDGE TECHNOLOGIES.

» TECHNICAL ADVICE AND ECONOMIC FEASIBILITY STUDY OF INVESTMENTS IN COMMERCIAL KITCHEN EQUIPMENT AND INFRASTRUCTURE IN FOODSERVICE PROJECTS.

» ADVICE IN THE PREPARATION AND DRAFTING OF TENDER BASES AND TECHNICAL SPECIFICATIONS OF COMMERCIAL KITCHEN EQUIPMENT AND FURNITURE FOR THEIR AWARDING AND OPTIMAL PURCHASE.

» INSPECTION, EVALUATION AND TECHNICAL-PROFESSIONAL REPORTS OF EXISTING FOODSERVICE FACILITIES:

  • Infrastructure.
  • Process Flows.
  • Safety & Hygiene.
  • Kitchen Equipment.
  • Compliance with the Local Health Standard and Current Regulations.

» FOOD SERVICES CONCESSIONAIRE MANAGEMENT AUDIT:

  • Service Offered.
  • Perceived Quality.
  • Hygiene and Handling.
  • Maintenance of Infrastructure, Facilities and Equipment.
  • Application and Control of Current Standards.
  • Security & Risk Control.