The process of designing a foodservice facility with all the compounding food safety issues, regulations, government legislation and Occupational Health & Safety issues is a very complex and bewildering task for many people. It encompasses the many facets of prudent business planning through to the creation of work flow patterns, facility layouts, interior design and equipment selection. Managing to stay abreast of all those issues while addressing problems with electricity, drainage, ventilation, refrigeration, beer reticulation, air conditioning, builders and equipment fit-out contractors will cause many people to fail.
To achieve a foodservice facility without turmoil, stress and heavy cost overruns you need to talk to;
QUANTUM DESIGN INTERNATIONAL
Quantum Design International design philosophy has been based upon the industry's needs now and in the future for flexibility, functionality and creativity. All three elements can be found in our designs with unique blends of operational simplicity and state of the art HACCP based equipment and refrigeration plant.