[vc_row equal_height=”yes” content_placement=”middle”][vc_column][vc_media_grid grid_id=”vc_gid:1663412591204-16aa9e27-514b-0″ include=”4283,4284,4285,4286,4287,4288″][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Commercial kitchens work differently from home kitchens. The scope and capacity of both differ vastly and this difference can be visible in the equipment used too. Any tool in the kitchen that requires power to operate in the kitchen can be called kitchen equipment. Apart from the basic kitchen equipment, you

[vc_row][vc_column][vc_single_image image=”4081″ img_size=”full” alignment=”center”][vc_column_text]When it comes to a commercial kitchen, one has to consider many different things before actually planning or designing the layout of the kitchen. Now, a restaurant owner may not always be very skilled when it comes to the pre-planning stage, and there are many confusing yet essential decisions to make. As

[vc_row][vc_column][vc_column_text]So your restaurant design has hit a wall and you see no way ahead? You have landed in just the right place as we take through the minutest details of getting your kitchen layout at par with the most strategic ones present today in the industry. Efficient designs spark ease, do away with kitchen backlogs,

[vc_row][vc_column][vc_column_text]If you ended up here while deciding the nuances of your new kitchen to be, then you are in for a treat. Your chef needs to have their kitchen equipment right where they need them, and your hosts need to know how to keep the kitchen workflow intact. All this starts from making an ergonomic

[vc_row content_placement=”top” fullwidth=”yes”][vc_column][vc_column_text] Big projects almost never happen just the way you plan. If you’re planning a commercial kitchen renovation in Doha Qatar, you know the renovation is likely not to happen as smoothly as you would like. You need to scenario plan for the “what if’s” and plan ahead to avoid greater hassles and