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
Kitchen Station
Roasts, bakes & bowls
Craft Process:
Key Features:
Meat carved to order, functional oven, working Kitchen in the background
Kitchen = Rotisserie Chicken + Breakfast = Waffles & Egg Cooking
What makes it us?
Strong feeling of the family dinner table. A true expression of our heritage. Meats roasted and carved in front of customers, a strong link to butchery. Mark Hix simplicity in the plating. An offer only we could do on the Motorway.
Customer journey:
- Menu displayed for customer to read whilst in queue.
Full food offer on view
Customer orders food with first Colleague
Colleague asks customer to go to till point.
Till operator takes drinks orders and food payment.
By the time payment is made, food should be ready on Hot Food Pass and Drinks should be prepared.
Customer collects hot food & drinks.
Craft:
- Live kitchen with cooking
Meat carving
View into wider Kitchen
Atmosphere:
View through to Kitchen interrupted somewhat by shelving or a surround that feels practical and a part of the space
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