The DKSH team invested a significant amount of time studying the hotel’s requirements before submitting a comprehensive solution. Ensuring that the proposal met the hotel management’s specification of each required cooking apparatus before proceeding on sourcing was essential to ensure an appropriate and future-proofed solution was delivered. Leveraging their extensive network in Japan, the DKSH team could source exactly the right equipment to meet these needs.
The hotel incorporated four catering systems to accommodate different styles of food service, including a central kitchen, room service, a buffet and a themed restaurant. The DKSH team developed a diverse and flexible kitchen to tackle each catering system’s workflows.
The required cooking equipment were then installed according to corresponding kitchen designs. The entire installation process was implemented within two months.