The designer answers your questions

The choices involved in installing an industrial kitchen depend first and foremost on the dimensions of the restaurant.

Furthermore, there are two other relevant factors that determine the choice and installation of an industrial kitchen; the chef and the menu. The culinary choices of the chef are important because, according to his or her preferences in cooking , specific equipment will be employed. As a consquence the type of menu that characterises the premises will also influence the installation of the industrial kitchen.

For example, a restaurant specialising in fish dishes, whose menu offers numerous first courses involving pasta and fish, will need a cooking area with numerous hot plates or gas rings to allow the chef to toss the pasta dishes in the pan. Viceversa, an eatery whose speciality is meat will have more need of equipment of a different nature, such as a three-way oven.

The planning of any place of business open to the public, be it a bar or a restaurant, a newagents or a clothing store , is made up of various phases.

First of all, to start off the planning and design phase, Cavigar organises a preliminary briefing with the client. In this meeting the clients’ taste and wishes concerning the aspects of planning and designing a place of business open to the public will be understood. It is important that the format of the premises be surely defined right from the start, because precise design choices will depend on this element. Accordingly Cavigar will be able to create a project able to satisfy the client’s needs while taking into account his or her specific activity.

In the second phase an on-the-spot survey of the premises will be carried out to analyse the external and the inside areas. Then comes the actual application of the planning and design phase, after which the client will be presented with various graphics of our proposals; the first as a layout and the following as coloured 2D and 3D prospects. If the project is approved, Cavigar offers the client the chance to see what the premises will look like in advance through the creation of a specific rendering. Finally Cavigar will proceed to the installation and the furnishing of the premises, as agreed to by the project.

A home-made icecream parour has to have a specific workshop or kitchen area in which to produce the icecream, starting from the individual ingredients (milk, eggs, fruit, etc ).

To make home-made icream two pieces of equipment are necessary : a pasteurizer and a creamer . Moreover the furnishing of the icecream parlour will need to be completed with one or more specific counters for icecream in the area open to the public , as well as other equipment for serving the icecream to the customers.

In general the terms “all inclusive” or “all found” mean handing over to the client something that is ready to use, functional, “keys in hand” as it were; the same applies to a business open to the public.

Creating an all inclusive premises, whether we are talking of a bar, a pizza place, an icecream parlour or a delicatessen rather than a business outside the food industry such as a newsagents or a clothing store, means starting from the simple shell of the premises, as if they were a new box, to install everything needed to be able to deliver a structure complete with the required equipment, functional in every way, into the hands of the client. In fact, besides the installation of the furnishings and the equipment, further work may be necessary that requires the services of building firms or that of electricians or plumbers and heating appliance installers in order to render the premises functional

In planning and designing premises that are all inclusive, Cavigar takes on all the burden of dealing with all the various tasks needed to make the premises functional, leaving the client free to deal only with a single contact, who has the task of overseeing the whole process.

The choice of furnishing premises open to the public inevitably depends on the format of the business itself ( bar, icecream parlour, restaurant , bakery, clothing store…..). However, in general, a first differentiation could be made by distinguishing beween premises that serve food and businesses that operate outside the food sector.

For a non-food business, for instance, a newagents, a sports shop or a jewellers, the choice of furnishing and equipment depends on the goods being sold and on the price range of the selfsame goods: a boutique that sells designer clothes in the city centre will need to have more up-grade furnishing than a provincial store. As far as food businesses are concerned, besides the format (bar, hosterlry, pizza place, restaurant….) the following elements must be taken into account: menu, customer target, location, opening hours etc.

Rendering differs from a coloured 3D plan which shows a geometrical view of the premises in that it presents an almost photographic image of the internal space that will host the business.