When installing or remodeling a (new) kitchen or catering environment it is like buying a new car.

The building or remodeling of a kitchen or restaurant should be indeed a simple task while it is regarded as a complex one for facility managers. Understandably, it is a project that they do not run every day.

They asked themselves many questions, among the following:

  • How do we get started with such project?
  • How big should the restaurant or kitchen be?
  • How many square meters are needed?
  • How do we make sure the project complies with the HACCP regulations?
  • What will be our catering offering?
  • How many people are needed to run the new / revamped catering operations?

Many find the answer to these questions, quite wrongly, with their caterer or preferred supplier of kitchen material.

Well, when buying a new car, would you let the car dealer choose the horsepower or would you choose it yourself? How about for its carbon emissions or any options? Do you really think that a car dealer will consider all the following parameters as much as you will? Like the future costs of maintenance, taxes, carbon emission level, sustainable environmental foot print etc.

Admittedly, a car dealer aims to sell you a car and its maintenance without being too interested in keeping the maintenance costs as low as possible.

The same rationale applies when it comes to catering.

As a facility manager, you definitely do not want to experience any negative surprises when running your catering operation. So it is essential that you gain a clear insight into and knowledge of setting up a catering organisation whose total costs (incl. operating and investment costs) are studied in a balanced way, based on your needs and use. Such investment pays for itself within a year. In short, when installing or remodeling a kitchen, it is recommended to seek advice from an impartial party.