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Our team was entrusted with bringing this brand-new QSR concept to life, ensuring the space aligned with the client’s strong sustainability ethos. The restaurant’s mission was to offer a fully organic menu that uses ingredients sourced via a local regenerative supply chain. The aim was also to minimise food waste, by partnering with local foodbank charities and eliminate single-use packaging through a subscription model.
To support this vision, we designed and installed a high-performance kitchen and an operationally efficient servery, incorporating reclaimed materials for a cohesive, eco-conscious aesthetic.
Kitchen Design & Installation:
- Equipped with state-of-the-art, high-performance equipment to support efficient operations while maintaining sustainability goals.
- Ensured a workflow that adhered to the client’s zero-processing approach, enabling fresh locally sourced ingredients to go directly from source to plate.
Servery & Front-of-House Design:
- Developed a retail servery that balanced operational efficiency with a welcoming retail aesthetic.
- Incorporated reclaimed timbers sourced from farmhouse crates into its design, reinforcing the brand’s commitment to sustainability.
- Installed a fully functional counter featuring:
- Frost top for cold item display
- Heated servery area for hot food offerings
- Integrated till points for seamless customer transactions
With just two months from concept to installation meeting the deadline was critical. The client aimed to open in time for the Christmas season, making efficient project management essential.
Through exceptional communication and collaboration, we worked closely with the client to ensure the project’s smooth execution and on-time delivery.
The project was completed successfully within the set timeframe, allowing the client to launch their first location as planned. The result was a fully operational, aesthetically cohesive QSR space that aligned with their sustainability-driven mission, setting a strong foundation for future expansion.
