A kitchen is a place where a lot of work is done.
A place with the exact placement of the cold and hot kitchen, the required appliances, storage space, dishwashing area, and… the space to work.
Kitchen design is therefore not a matter of interior design, but rather of industrial design.
What are the possibilities within the existing space?
What will offer optimal opportunities for the kitchen staff and the work flow?
What are financially feasible suggestions to get maximal use out of the existing space?
Kitchens made my life colourful.
As a waiter at a table, room manager, star chef, caterer, exclusive traiteur,… I learned for myself on the work floor what are pros and cons.
And strange but true: the way in which you build a kitchen can make the difference.
more information on: www.fflow.be