They specialize in the planning and interior design of catering establishments and commercial kitchens. They attach great importance to simple, optimal work and logistics processes, optimal use of energy, cost-effectiveness and an attractive room atmosphere. An important element is the planning and logistics of the backward areas. These include kitchens, storage rooms for the food and non-food sector, disposal of waste and empties and the staff rooms with cloakrooms, toilets, etc. The size of the individual rooms depends on the number of seats and the supply of food and drinks. The ecological energy use brings cost savings, eg heat recovery with the commercial cooling or the use of the waste heat of the dishwashing machine.
