ignite 21
The university stressed their commitment to exceptional service, providing us with detailed menus and seating plans to fully grasp their needs. The brief highlighted the necessity of designing the kitchen operation to execute the food concept while allowing flexibility for front-of- house servery counters, till points, etc. The requirements included provisions for hot and cold food, an express counter, salad bar, grab-and-go options, a till bar, and a theatre cooking area. While the kitchen was tasked with serving the refectory, it also needed to function as a production kitchen to support and deliver food to other campus locations. Aesthetic considerations were paramount, with clients requirement of the kitchen being visible to diners ensuring transparency and incorporating a theatrical element to offer multicultural food options daily. Environmental concerns were requested, with the client requesting all-electric equipment and a focus on providing healthy, nutritious food. The successful upgrade of the kitchen has played a key role in establishing a sustainable catering service for the university.
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