Our clients are well supported and assisted broadly as below:

• Concept and due diligence studies.
• Sustainability
• Inclusivity
• Block planning of all food spaces.
• Detailed equipment layouts encompassing MEP requirements.
• Tendering process.
• We ensure adherence to all our requirements from kitchen vendors/MEP/ Interiors etc. We don’t supervise, but direct the team for compliance.
• Handover process monitored.

The above steps are possible simply due to the following expertise achieved over several decades.

• Past experience
• Clinical approach and methodology
• Ability to understand operations.
• Equally good understanding of MEP needs.
• Great team work done earlier with all major architects, ID/ MEP/ PMC and big food operator teams.