we provide comprehensive facility planning solutions for hotels and restaurants, ensuring that every aspect of your establishment is meticulously designed for optimal functionality and guest satisfaction. Our expert team collaborates closely with interior architects to conceptualize and execute detailed facility plans that cover all critical areas, from kitchen layouts to staff facilities and back-of-house operations. We aim to create efficient, aesthetically pleasing, highly functional spaces that meet your operational needs and enhance the overall guest experience.
At TallOak Hospitality, our facility planning solutions are designed to create seamless and efficient environments that enhance both operational effectiveness and guest satisfaction. Let us help you plan and execute the perfect facility for your hotel or restaurant. TallOak Hospitality is your trusted partner and hotel consultant in India.
- Concept Planning of the hotel/restaurant in coordination with the Interiors Architect.
- Kitchen planning related to outlet.
- Staff Facility area Planning. (Changing rooms, Cafeteria, Lockers)
- Back of the House area facility planning. (Including the staff entry, material receiving, stores, garbage sorting / storage and the office subject to the space available.)
- Layout Plan For Kitchen Equipment’s.
- B.O.Q. of Kitchen equipment’s required
- Final drawings for the kitchen, stores. Layout including civil works.
- Detailed electrical / plumbing / gas pipeline plan for concerned areas.
- Requirement for Exhaust & fresh Air Systems.
- Tender of Kitchen equipment’s with detailed specifications. Assistance in identifying vendors & sourcing of Equipment’s.
- Conceptualizing and detailing of service ware , crockery, cutlery , glassware, cook-ware and other accessories and assistance in identifying appropriate vendors / suppliers.
- Assistance in sourcing of afore mentioned items.
Concept Planning
Hotel/Restaurant Concept Planning: Collaborating with interior architects to develop cohesive and innovative concepts for your hotel or restaurant.
Kitchen Planning
Outlet-Specific Kitchen Planning: Designing kitchen layouts tailored to the specific needs of each outlet.
Layout Plan for Kitchen Equipment: Creating detailed layout plans for kitchen equipment to ensure efficient workflow and space utilization.
Bill of Quantities (B.O.Q.): Provide a comprehensive list of kitchen equipment required for your facility.
Staff Facilities
Staff Facility Area Planning: Designing and planning essential staff areas, including changing rooms, cafeterias, and lockers, to ensure employee comfort and efficiency.
Back-of-the-House Facility Planning: Organizing back-of-house areas such as staff entry, material receiving, storage, garbage sorting/storage, and office spaces, according to the available space.
Detailed Layouts and Plans
Final Drawings: Preparing final drawings for kitchens and stores, including detailed layouts and civil works specifications.
Electrical/Plumbing/Gas Pipeline Plans: Develop detailed plans for electrical, plumbing, and gas pipeline installations in relevant areas.
Exhaust & Fresh Air Systems: Specifying requirements for exhaust and fresh air systems to ensure proper ventilation and air quality.
Vendor Assistance and Sourcing
Tender for Kitchen Equipment: Preparing detailed tenders for kitchen equipment, including precise specifications to ensure quality and functionality.
Vendor Identification and Sourcing: Assisting in identifying and sourcing appropriate vendors for kitchen equipment, service ware, crockery, cutlery, glassware, cookware, and other accessories.
Service Ware and Accessories
Conceptualizing Service Ware: Designing and detailing service ware, crockery, cutlery, glassware, cookware, and other accessories to complement your establishment’s concept and operational needs.
Sourcing Assistance: Providing guidance and assistance in sourcing the aforementioned items from reputable vendors and suppliers.