Illustrative editorial image; it does not represent a specific model or confirm stock.
Coordinate production, banquet service, room service and washing without assuming every hotel needs the same layout.
List the services the kitchen supports
Separate restaurant service, breakfast, banquets, room service and staff dining where they apply. Their menus and service peaks may overlap, so record when each kitchen function is active.
Draw flows before placing equipment
Mark receiving, storage, preparation, cooking, plating, dish return and clean storage. Plan routes for food, staff, carts and used ware, then check door swings and pass locations.
Coordinate departments and utilities
Confirm which equipment is shared and which needs a dedicated station. Review power, gas, extraction, drainage, water treatment and service access with the design and site teams.