GDP provided a complete design and tender packages for 5 Restaurant F&B outlets of this impressive sea front 5 star luxury Hotel on the Pearl. The owning Company and the operators, required the designs to meet with current Fine Dining Standards: International (Sacred Garden), Pan-Asian (Illusion), Japanese (Nozomi), Toro Toro (Central American Fusion) and Antica Pesa (Italian) and implement the best heavy-duty equipment available in the market. The corporate requirements and specific needs of the local operational management had also been incorporated.

All Kitchens and Bars are located in the 3,500 sq mt Hotel Upper Floor and also nr 3 external buildings within the boundaries of the premises. All kitchens designed are independent from storage to preparation; from cooking to dispatching (in the event of catering functions). All 5 F&B outlets are composed by separated Restaurant floors and Lounge and Bar floors. One of the objectives was to coordinate the kitchen planning in a way to match the Interior Design of each specialty restaurant and provide all the information and support in terms of kitchen finishes.

The project included the complete Design and furbishing of the kitchen and bar facilities and associated storage, offices and ancillary areas. Our task was to provide a design solution that enabled the kitchen to support high operations within a certain budget. Furthermore, GDP provided project management and post contract support and final snagging prior to hand over.

The Foodservice facilities design and space allocations have been carried out with high efficiency organization of the spaces. All functions: Preparation, cooking, pickup, ware-washing, as well as, Bars, storages and Back of House had been enhanced from the original master plan the Hotel Company had developed in phase 1. All facilities perfectly fit the needs of operations.