GDP provided Kitchens, Bars, BOH and laundries consultancy, design review and revision for a magnificent seafront 5 Star luxury Property in Al Ruwais. The foodservice designed had been carried out by our distinguished FCSI affiliated Humble Arnold Associates UK. GDP carried out the Foodservice Project Management from design revision phase to completion.
GDP has planned the Kitchen, F&B and Laundry consultancy, planning and design for a massive project to create, conceptualize and detail design eight Hotels; 5 Malls F&B Development and 1 Outlet Village throughout 6 Locations throughout Doha.
The overall project has a potential of over 2,000 keys. A mix of 28 All Day Dining and Specialty Restaurants, Lobby Café’ and Bars. Furthermore, there is a mix of 85 F&B outlets throughout the 5 small malls and the outlet village. To compete the Picture there are 5 Laundries and 3 Banquet and Conference Halls
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.
GDP provided a complete design and tender package for the refurbishment of the main kitchens for the 4 star Superior Astoria Hotel in Susegana, Italy. The owners, required the designs to meet with current Fine Dining Italian Standards and to include the best heavy-duty equipment on the market. The corporate requirements and specific needs of the local operational management were also incorporated.
The main kitchen is in the boundaries of the premises which is composed by 2 Buildings, to ensure that the kitchen was able to support all areas of the hotel including a large banqueting hall, 2 specialist restaurants, a Hotel Café’ as well as a full A la Cart menu and a buffet. The purpose was to coordinate the kitchen planning in a way to match the Interior Designs and provide all the information and support in terms of kitchen finishes.
