Corporate Chefs has worked with our design partner, United Restaurant Equipment for over 25 years. Collectively, we have designed cafes from New England to Virginia for our existing and new clients. Our focus on kitchen design starts with receiving and ends with waste management. The following items are taken into consideration when deciding equipment location:

• Food cost
• Menu Design
• Staffing Needs
• Receiving
• Storage (Cold & Dry)
• Prep & Production
• Service
• Dishes & Cleaning
• Trash/Waste/Recycle

Our careful planning in the design of your kitchen will save time and money during the construction phase and increase profitability over the life of the kitchen. We coordinate with your architect and local Board of Health Department.