Royal Moat House International (Nottingham)

The Problem:

The existing production kitchen was situated in the basement and it was difficult to manage effectively when all the business was based on the first floor. It was necessary to modernise and improve the hygienic maintenance of foodservice operations in conjunction with the logistics of serving six restaurants, room service for 200 rooms and banqueting for 650 covers.

The Solution:

The extension of the existing Cook-Chill System was confirmed and Robert Croft was appointed Specialist Foodservice Consultant with the brief to move the entire production facility from the ground floor to the first floor area and extend the kitchen into what had been a sauna and office space. The project was completed on time and within the allocated budget at a total cost of £½ million.

Client:

Queens Moat House International Nottingham

Project Manager:

GAP Contracts

Project Value:

£500,000

Completion:

1996

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