Menu direction
Use the intended offer to frame preparation requirements.
← Café, Restaurant & Food/Beverage Supply
Café, Restaurant & Food/Beverage Supply · Vivid Group
02A · Category track
Kitchen Equipment
Back-of-house systems
Category direction
02AShape the back-of-house equipment direction around the menu, preparation sequence, service capacity and project environment.
Kitchen planning begins with the operating concept so individual requirements can be coordinated into a coherent project scope.
Define the requirement
Four inputs shape the category brief.
Start with the operating context, then develop the appropriate direction through controlled review points.
Workflow
Map the relationship between preparation and service.
Capacity
Define expected operating volume and quantity.
Coordination
Align equipment requirements with the wider project brief.
One connected scope
Develop the category within the complete service concept.
Kitchen planning begins with the operating concept so individual requirements can be coordinated into a coherent project scope.
Once the brief is agreed, its requirements can be coordinated with the relevant beverage, service, equipment, presentation and guest-space tracks.
Start a category brief
Discuss the kitchen equipment requirement.
Share the operating environment, quantity, customization direction and destination so the category scope can be developed around the project.
Discuss your requirements ↗