Great stories have a personality. Consider telling a great story that provides personality. Writing a story with personality for potential clients will assist with making a relationship connection. This shows up in small quirks like word choices or phrases. Write from your point of view, not from someone else's experience.

Great stories are for everyone even when only written for just one person. If you try to write with a wide, general audience in mind, your story will sound fake and lack emotion. No one will be interested. Write for one person. If it’s genuine for the one, it’s genuine for the rest.

Design & Consultation

The Power of Efficient Commercial Kitchen Design

In any food business, the commercial kitchen is the heart of operations—where precision, speed, and hygiene must work hand in hand. An inefficient or poorly designed kitchen can lead to workflow bottlenecks, safety issues, increased Labor costs, and compromised food quality.

Whether you're launching a restaurant, scaling up a catering service, or upgrading an industrial kitchen, design is not just an aesthetic decision—it’s a strategic one.

At CRC - Horeca, we specialize in creating efficient, high-performance kitchen environments that meet your specific culinary and operational needs. From space optimization and compliance to equipment selection and utility planning, we guide you every step of the way.

Our expertise also extends into bakery and pastry production setups, where precision, temperature control, and clean zoning are equally critical. Together, we help you build spaces that support both your team and your vision.

Our Design Process: From Vision to Operation

We guide you through every phase of the journey, ensuring your space supports your goals, your brand, and the demands of daily production.

1. Discovery & Needs Assessment 2. Concept Development 3. Design Planning & Equipment Selection4. Technical Coordination5. Equipment Selection & Sales6. After-Sales Support7. Final Setup & Staff Orientation

1. Discovery & Needs Assessment

  • We start with an in-depth consultation to understand your business goals, menu, production volume, staff size, and future growth.
  • Site visits (if applicable) or floor plan evaluations are done at this stage.

2. Concept Development

  • We propose initial layout ideas that reflect your operational flow, zoning, and compliance needs.
  • You’ll receive visual drafts and mood boards to begin shaping your ideal space.

3. Design Planning & Equipment Selection

  • Detailed layout drawings are created, including equipment placement, utilities, and 3D views.
  • We help source equipment based on your budget, space, and culinary needs.

4. Technical Coordination

  • We coordinate with architects, contractors, and engineers to ensure proper implementation.
  • Utility plans (plumbing, electricity, gas) are finalized.

5. Equipment Selection & Sales

  • We help you choose the right equipment based on your menu, production needs, and budget.
  • You can purchase high-quality commercial kitchen and bakery equipment directly through us, ensuring compatibility with your layout and design.

6. After-Sales Support

  • Once everything is installed, we provide after-sales services including maintenance guidance, equipment usage training, and warranty coordination.
  • We're here for ongoing support, adjustments, and future expansions as your business grows.

7. Final Setup & Staff Orientation

  • We assist with final equipment placement, workflow testing, and layout validation.
  • Optional staff training and standard operating procedure (SOP) development are available to ensure your team hits the ground running.