Commercial Kitchen Design and Catering Engineering Case Studies
Manchester City Football Club and City of Manchester Stadium
Manchester City Football Club asked Caterware to design and install a new kitchen for the Boardroom Suite at the City of Manchester Stadium. Caterware chose Angelo Po modular prime cooking units and Angelo Po Combistar ovens to help them prepare world class dishes for up to 450 people at a time. Read more...
Greig City Academy
Greig City Academy is a comprehensive school serving high volumes of students in short lunch periods. They asked Caterware to design a banqueting kitchen to cope with the number and variety of meals prepared daily and a front of house servery area and tray collection to handle students waiting for food and returning trays for warewashing. Read more...
Greenways Restaurant at Highfield Garden Centre
Highfield is a busy garden centre in Gloustershire with an in-house restaurant called Greenways. They asked Caterware to help design both their kitchen and their front of house serving areas to help them cook and serve high quality, traditional British meals. Read more...
Carluccios Garrick Street, London
When Carluccios decided to open a new flagship restaurant in a listed building on Garrick Street, they asked Caterware to design their new kitchen with Angelo Po prime cooking equipment and a special area for chefs to create and test new recipes. Read more...
Vapiano
Vapiano are bringing their high-class self-service restaurants to Britain and they asked Caterware to provide refrigeration unites for all their chilled food display cabinets as well as cold rooms for their restaurant kitchen. Read more...
Vincent Hotel
The Vincent Hotel approached Caterware to design, and install a state-of-the art kitchen for their banqueting needs, display cabinets and countertops for the V-Deli and supply all their crockery, glassware and other bespoke servery items. Read more...
Ping Pong
Ping Pong approached Caterware for the design and installation of commercial kitchens for their restaurant chain. They asked us to base the designs around their two main cooking appliances – the dim sum steamer and the high speed fryer. As they could not find a commercial dim sum steamer to meet their needs, they also asked Caterware to design a professional restaurant steamer large enough to mass produce parcels of dim sum, but able to achieve high enough temperatures to steam succulent and perfectly prepared dim sum very rapidly. Read more...
Carluccios
We were approached by Alison Shaw (Development Manager) from Carluccios with what seemed like an extremely tall order. Read more...
Farington Lodge
Paul Cowland, General Manager, approached Caterware to understand how best to maximise the potential of their ever-growing. Read more...
Royal National Hotel
This three phase project in the heart of central London was a challenging time for all, working around existing equipment, the projects new wash up area, breakfast kitchen and breakfast servery offers the staff state of the art equipment to effortlessly serve high volumes of guest’s in a short space of time. Read more...
St Patricks School
M & G Construction contacted Caterware for a proposal to furnish St Patricks School at Walthamstow a kitchen to meet the needs of the Primary students and staff. Working closely with M&G and the school the kitchen soon developed. Read more...
Centrica Windsor
Centrica’, British Gas’s new Flagship Headquarters in Windsor, combined luxurious surroundings with state of the art technology to provide their staff with a superb dining environment, we designed and installed semi assisted servery counters which combined heated, refrigerated and wok cooked foods. Read more...
Runnymede Hotel
The Runnymede Hotel, famous for being in the location where the Magna Carta was signed by King John in 1215, has undergone a major refit of most of its public areas, restaurants and kitchens. Read more...
Salvation Army - Chelmsford
At the Salvation Army, a new kitchen was designed and installed by caterware, used by volunteers who might only occasionally operate the equipment we came to a solution of supplying practical equipment that has to be easy to operate as well as being efficient and cost-effective. Read more...
