List view
1 | Our Approach
1 | Our Approach
2 | Our Existing Offerings
2 | Our Existing Offerings
3 | Case Study: Tebay South Stations
3 | Case Study: Tebay South Stations
4 | Stations Overview
4 | Stations Overview
5 | Food to Go Overview
5 | Food to Go Overview
6 | BOH Catering Space
6 | BOH Catering Space
7 | Space Planning
7 | Space Planning
Stations Overview
Deli Station
Pizza, salads & juice
Craft Process:
Key Features:
Baking off items on the station, Salad & Pizza prep.
Pizza Oven
What makes it us?
Allows us to highlight seasonality. Presentation can be fresh and contemporary. Bursting with Colour. Highlights growing and our connection to the land.
Customer journey:
- Customer Reads menu boards
Customer Orders & pays at till
Order assembled in view of customer
Food Collection at Handover Table with coffee.
Craft:
- Ingredients on display
Highlight seasonal vegetables
Atmosphere:
?
Operational Needs:
- The correct equipment for each workspace based on the food & drink offer eg: ice machines, milk churns, coffee grinders, post mix – taps & bibs, gas etc
- Shift use, fridge & freezer space – dependent on offer
- Storage for large amounts of: crockery: cups, saucers, plates, cutlery, trays, napkins
- Bins: Food & General waste.
- Space for hand wash facilities: sink, hand wash, blue roll
- Utensil/cloth sink
- Pest control considered – flies in particular
- Condiments for customer use ie: salt & pepper, sugar
- Tills – the number of tills per section supports the expected transactions