Our designers work collaboratively with each other, building users, the contractor, and the supply chain to provide innovative solutions for our clients.
For example, in Devon our designers worked with King Edward VI Community College in Totnes to find a better solution for their dining needs. At the college’s Redworth site, the small size and slow throughput of the kitchen and dining room were causing an unacceptably long queue. We needed to develop a design solution that would not only extend the building, but would also dramatically increase the speed at which the queue moves.
Working with principal contractors ROK and a supply chain of catering equipment specialists, we designed a new layout in which the queue would divide into four streams, according to the type of meal desired. The four queues move at different speeds:
Stream 1 – healthy pre-prepared sandwiches, fruit, and chilled desserts
Stream 2 – hot main meals, soups, and hot desserts
Stream 3 – salad bar with many options including sliced meats and quiches
Stream 4 – hot light meals such as jacket potatoes and pizza, plus cold desserts
Some of the hot food is cooked quickly to order while the students watch. This ‘kitchen theatre’ approach required specialist ventilation above the counters for wok cookers. The scheme has been very successful, with a transformation in the speed at which the college is able to provide healthy eating for over 1,000 students every day.