When a leading global hospitality company engaged us to deliver a full upgrade of the commercial catering facilities at their EMEA Headquarters, in Hertfordshire, the ambition was clear from the outset. This was not a simple request for a like-for-like kitchen replacement; there was a desire to transform the facilities by improving operational efficiency and sustainability credentials, within a fixed spatial footprint and a tightly controlled programme.
Regional HQ, Global Hotel Brand
Foodservice Solutions
Project Information
- Client:
- Global Hotel & Resort Brand
- Sector:
- Commercial/Hotel
- Services:
- Full upgrade of commercial catering facilities
Importantly, the project also extended its impact beyond the building itself. Decommissioned equipment suitable for reuse was donated to a female prison to support culinary training programmes, helping develop employable skills. End-of-life items were also repurposed for fire suppression training, ensuring minimal waste and meaningful social value.
Understanding the Client's Requirements
Having previously delivered catering projects across the client’s portfolio, including works at their 5-star hotel in Mayfair, we understood the level of quality, and coordination expected by this iconic global hospitality brand.
The project demanded a fully electric commercial kitchen design, incorporating the latest energy-efficient catering technology while maximising every square metre of available space. There was no opportunity to expand the footprint, so intelligent layout planning and space utilisation were critical.
In addition to the design, supply and installation of commercial catering equipment, we were also responsible for managing all associated builders’ works. This included floors, hygienic wall systems, ceilings and the creation of a fully compliant kitchen shell before installation began. Close coordination with BAM FM, who were overseeing the strip-out and M&E upgrades, ensured seamless integration between building works and the catering infrastructure.
Future-Proof Facilities
The new commercial catering facilities were designed to enhance workflow, hygiene, lighting and output capacity while maintaining a clean, contemporary aesthetic appropriate for a regional headquarters environment.
Prime cooking was delivered using green steel technology from MKN, supporting the client’s sustainability objectives while increasing production flexibility. The upgraded cooking suite includes both vertical and horizontal cooking solutions, alongside expanded oven capacity to support larger events. A smoking box feature introduces additional culinary versatility without additional footprint.
Refrigeration and blast chilling were provided by Foster Refrigerator, while warewashing systems from Meiko incorporate heat recovery technology and intelligent hood operation to reduce energy consumption. Fabrication was delivered to hotel-grade standards by CED Fabrications, ensuring durability, modularity and ease of cleaning throughout.
The design introduced a continuous worktop system to eliminate debris traps and simplify cleaning regimes. Reflective wall finishes and full LED lighting significantly improved brightness, while carefully positioned bench-mounted shelving allowed the unusual window feature to remain a source of natural light rather than lost wall space. The result is a commercial catering environment that feels open, efficient and highly considered despite its modest size.
Programme Management and Delivery
The project timeline was strategically aligned with the client’s Christmas closedown to minimise disruption. From budget discussions and zonal planning through to equipment scheduling and power requirement coordination, early scoping enabled confident procurement and programme certainty.
Although final approvals compressed the installation window, strong communication across contractors and supply chain partners ensured the programme remained on track. Temporary catering facilities were established to maintain service continuity, with the old kitchen carefully stripped out and decanted before the new shell was constructed.
From strip-out to handover, the entire commercial catering installation was completed in just five weeks. Equipment was positioned, installed and commissioned within programme, followed by structured training sessions and return visits to ensure the catering team felt confident with new systems.
Sustainability & Social Value Considerations
Sustainability underpinned every stage of the project. The move to an all-electric commercial kitchen reduces operational emissions, while TM65 carbon data informed manufacturer selection and specification decisions. Energy-efficient warewashing, LED lighting and green steel components further reinforced environmental performance.
Importantly, the project also extended its impact beyond the building itself. Decommissioned equipment suitable for reuse was donated to a female prison to support culinary training programmes, helping develop employable skills. End-of-life items were also repurposed for fire suppression training, ensuring minimal waste and meaningful social value.
The End Result
Our client’s Hertfordshire headquarters now benefits from a fully electric, future-proof commercial catering facility that delivers improved production capacity, enhanced hygiene standards and measurable sustainability benefits, all within the original footprint.
The project was completed on brief, on time and on budget through proactive collaboration, early technical engagement and strong supply chain coordination. The process was characterised by the client as calm, confident and having a partnership approach that removed uncertainty from a complex commercial kitchen installation.
This transformation demonstrates how strategic planning, sustainable specification and intelligent design can elevate corporate commercial catering facilities.
