Our design exercises resulted in reduction of “cook to consumption “ time by half and a superior hygiene factor across the kitchens for the staff to work with refined efficiencies.

Post our detailed study we designed several formats of the industrial kitchen along with innovative work flow processes and structures to be executed across the country

This is a process intense establishment ,so we decided to work with this project from a bottom up approach and spent quality time understanding people on the work floor and their processes

challenge: “ Our cook to consumption time is very long and our people battle shop floor challenges due to which we are unable to cover many crucial locations as ideally required ”.