Planning a catering kitchen
In a catering kitchen, workflows extend beyond the production area. WOLF works with you on preparation, production, packaging, transport and return logistics.
Key planning considerations
- The number, type and size of the events or facilities being supplied.
- Production and provision at different times.
- Transport containers, trolleys, storage and cleaning.
Coordinating production and logistics
Which work steps take place in your central kitchen and which at the point of distribution is a key planning basis. Please describe your delivery and event workflows to us.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.
Related planning topics
Planning Cook & Chill
Plan a cook-&-chill kitchen: align production, blast chilling, refrigeration and regeneration as a continuous process. Discuss your project with WOLF.
Planning a regenerative kitchen
Plan a regenerative kitchen for delivered meals: coordinate intake, storage, preparation and service to suit your facility.
Planning a commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.