Planning a nursery kitchen
A nursery kitchen must suit the daily routine of your facility. We plan the equipment and workflow with you – for a new build, a renovation or the development of your existing kitchen.
What does your nursery kitchen need?
- How many children and staff members are being served, and at what times?
- Is food cooked on site, are chilled dishes prepared, or are hot meals delivered?
- What rooms, storage areas and equipment are available?
From catering concept to floor plan
Together, we review delivery, storage, preparation, serving and dish return. The kitchen planning also considers the staff's workflow and the handover of meals to the groups. To get started, your location and a brief description of the project are sufficient; we can clarify details in a discussion.
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.