Haberfield Hotel
The Haberfield Hotel required a modern, resilient commercial kitchen capable of supporting high-volume bistro service, bar food production, and a growing events offering. The existing back-of-house struggled with congestion, ageing equipment, and inconsistent production flow. Our redesign re-establishes the kitchen as the operational engine of the venue: streamlined, compliant, and optimised for contemporary hospitality demands.
CONCEPT
The concept phase focused on defining the hotel’s full foodservice profile: everyday restaurant service, room service requirements, high-turnover bistro periods, and special-event catering. From this, we shaped a clear operational identity—one kitchen delivering multiple service outcomes without compromising speed or consistency. Early zoning strategies separated hot line, cold prep, storage, and dishwashing to reduce cross-overs and support a controlled, one-way workflow.
SCHEMATIC
Schematic planning established the backbone of the layout: precise adjacencies between storage, prep, cookline, and plating to support fast ticket times and clean communication across stations. CAD floor plans refined circulation paths for chefs, porters, and service runners, ensuring the space performs during peak demand. 3D modelling illustrated cookline ergonomics, pass visibility, and strategic placement of refrigeration to keep frequently accessed ingredients within natural reach.
IMPLEMENTATION
During implementation, we coordinated equipment specifications, hydraulic and mechanical services, and detailed construction requirements. High-performance appliances were selected to match the hotel’s menu throughput, including specialised fryers, combination ovens, and refrigeration compliant with HACCP guidelines. Ventilation systems were designed to manage sustained heat loads typical of pub service, while flooring, drainage, and hygiene systems were refined for durability, safety, and ease of maintenance.
FINALISATION
Finalisation involved close collaboration with builders and trades to ensure the design intent was accurately delivered. We reviewed shop drawings, confirmed critical service set-outs, and addressed site queries to avoid last-minute compromises. Operational readiness checks validated pass height, workflow sequencing, equipment access, and safety clearances. Once commissioned, the new kitchen provided a cohesive, high-efficiency environment ready for both daily service and large-format hotel events.
Project Details
The Haberfield Hotel kitchen redevelopment addresses several long-standing operational challenges: slow movement between stations, inefficient storage access, and outdated pass circulation, which caused service delays. By re-zoning the back-of-house into intuitive, purpose-built areas (cold prep, hot line, plating, wash-up, dry storage, and refrigerated stores), staff can now work in a predictable rhythm grounded in clean workflow logic. The design incorporates high-visibility prep benches, stainless-steel workstations, and a centrally anchored cookline calibrated for peak service efficiency. Refrigeration is distributed between under-bench units and upright cool rooms to reduce unnecessary travel. Ventilation and extraction systems were integrated early to support continuous heat output from fryers, grills, and ovens. The new space balances compliance, ergonomics, and speed, allowing chefs, cooks, and porters to work comfortably even during intense, high-volume periods. The kitchen is now positioned as a resilient asset that supports the venue’s future growth, enabling the hotel to scale its offering across bistro service, private functions, seasonal menu expansions, and weekend trade surges.
CLIENT
LOCATION
DATE
CATEGORY
Ready to Upgrade Your Hotel Kitchen to a High-Performance, Future-Ready Operation?
We design commercial kitchens that elevate efficiency, safety, and service quality, tailored for hotels, pubs, and full-service hospitality venues.