It’s business as usual with Container Kitchen Systems temporary modules
Hotel refurbishment raises the question of whether to keep the premises open during the alterations or to close down and suffer the loss of revenue and risk losing customer loyalty. Most places prefer to stay open and try to keep the disruption to a minimum. One area that can cause severe headaches during refurbishment is the kitchen – the engine room behind any hospitality operation.
Container Kitchen Systems supply modular temporary kitchens that can be installed quickly and easily to bridge the gap when it’s necessary to put catering facilities out of commission. Hoteliers can specify exactly how they want the temporary kitchen modules equipped so staff can carry on producing menus as before. There’s no need for any break in the services.
“We aim to make the whole process as painless as possible,” says Mark Kingston of CKS. “Just because the kitchen is only a stop-gap measure we say there’s no need to skimp on the quality or variety of equipment. In fact some people find they enjoy using the temporary kitchen so much that they don’t want to move out!”
The CKS modules are delivered fully equipped and ready-to-use, they are easy to install and quick to commission. Their modular design means they can be linked together or even stacked one on top of the other, depending on space limitations. All are designed to meet the latest Food and Hygiene Regulations. The CKS modules are equally suitable for just a couple of days stand-by or for longer term usage of six months or more.
Once the temporary kitchen is in operation CKS offers full customer support including staff training if necessary. And, if as all too often happens, the refurbishment takes longer than planned, then the CKS module can stay on site enabling the customer to take advance bookings with confidence. Sizes range from the small 3.8m x 2.8m kitchen with a serving hatch and enough space for two chefs to work alongside each other to the large 8.6m x 2.8m module where up to six chefs can work together to produce 400 meals per session.