kitchen planning and design for a commercial kitchen can be a tricky and elaborate process involving multiple iterations in design. It is also a potential pitfall for new and experienced hoteliers and restaurant owners. The most common individuals to plan a  kitchens are architects and equipment manufactures. Neither can be considered qualified to understand the operational kitchen needs nor the needs of the kitchen staff. Our entire team consists of ex-hoteliers who have worked first hand in kitchens and hotels, having also managed different properties and outlets of all sizes.

At NeSo Hospitality we are uniquely qualified because of our first hand knowledge and understanding of not only the commercial operations of a kitchen but also the technical aspects ensuring proper work flow and highly efficient design. Our team works in synergy with all stake holders (the architect, the brand, the chef hired, etc.) to visualize, design and create kitchen plans which are suited to the property and also the budget of the owner take into account the kind of menu to be served at the outlets.