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
Pudding Station
Ice Creams & Sweet Treats
Craft Process:
Key Features:
Gelato Counter
What makes it us?
Customer journey:
Craft:
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