Corporate Chefs has worked with several design partners in our 25 years of kitchen and café design experience. 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.