Reduce movement
Place activities and working points in the sequence staff actually use them, reducing backtracking and avoidable handling.
Design & operational flow planning
Workflow before equipment.
HES helps hotel owners, groups, operators, developers and project teams translate an operating brief into practical commercial kitchen and laundry concepts. We consider people, product, food, linen, hygiene, utilities, service access, maintenance and procurement before equipment positions are locked.
Responsibly Sourced✦Project Ready✦Guest Focused✦Operationally Proven✦Office✦Back of House✦Guest Rooms✦Restaurants✦Housekeeping✦Front Office✦Collateral✦Uniforms✦Kitchen Design✦Laundry Design✦Import & Export✦OS&E✦FF&E✦Kitchen Smalls✦Glassware✦Linen & Terry✦Filled Products✦Promotional Items✦#HospitalityConsidered✦
Design principles
The flow protects capital and operations.
Equipment is only one component of a working BOH environment. Poor adjacency, crossed traffic, insufficient utility capacity or inadequate maintenance access can create recurring operating cost long after the project has opened.
Separate risk
Manage dirty/clean and raw/cooked interfaces through layout, controlled routes and practical hygiene points.
Coordinate services
Resolve power, water, drainage, gas, steam, heat load and extraction requirements before installation becomes expensive to change.
Protect lifecycle
Allow for maintenance, replacement, resilience, operator access and realistic total cost of ownership.
Commercial kitchen flow
Receiving to service. Returns back to wash-up.
The preferred flow follows the food journey while keeping dirty returns and wash-up from cutting back through clean production wherever the building and operation allow.
01Receiving & storage
02Preparation
03Production
04Finish & pass
05Service
06Returns & wash-up
Design around the operation, not the catalogue.
- 01Receiving & stores: delivery access, inspection, dry/cold/frozen storage and stock routes.
- 02Preparation: wash points, ingredient separation, refrigeration and practical bench adjacency.
- 03Cooking: heat-producing equipment, extraction, fire interfaces and safe working clearances.
- 04Pass & service: plating, holding, waiter collection and the shortest sensible route to outlets.
- 05Dirty returns: crockery return, pre-rinse, warewashing and potwash kept out of clean production routes.
- 06Procurement: equipment schedule, utilities matrix, service requirements and comparable supplier scope.
Loading the local HES kitchen drawing…![HES illustrative commercial kitchen design and workflow drawing]()
Indicative design material only. Final layouts require project-specific dimensions, operational data, manufacturer information and professional/statutory coordination.
Hotel laundry flow
Dirty in. Clean out. One controlled journey.
Laundry planning starts with real daily kilogram loads and turnaround requirements. The aim is clear soil-to-clean progression with enough capacity, storage, trolley movement and service access for the operating model.
01Dirty receiving
02Sort & weigh
03Wash
04Dry / iron
05Fold & store
06Clean dispatch
Size the plant from the linen demand.
- 01Load basis: guestrooms, F&B, banqueting, pool/spa and uniforms converted into realistic daily/peak kilograms.
- 02Soiled side: receiving, weighing, sorting and holding remain controlled before washing.
- 03Wash: machine capacity, cycle times, chemical dosing, hot water and drainage are coordinated together.
- 04Finish: dryers, flatwork ironing, finishing and folding sized around the required throughput.
- 05Clean side: folding, storage, trolley staging and dispatch do not re-enter the soiled route.
- 06Plant environment: heat, ventilation, maintenance access, chemical storage and redundancy are considered from the outset.
Loading the local HES laundry drawing…
Capacity and machinery shown are illustrative. Actual loads, utilities, redundancy, ventilation and machine selections must be calculated for the property.
Design-to-procurement
A better brief creates a better tender.
HES uses the operating basis to help structure equipment schedules and commercial comparison so bidders respond to the same underlying requirement rather than each supplier defining a different solution.
Kitchen scope can include
- Concept workflow and area adjacency review
- Receiving, stores, preparation, production, pass and wash-up logic
- Equipment schedule and indicative utility matrix
- Extraction and ventilation interface identification
- Operational clearance and maintenance-access review
- RFQ/quotation comparison and sourcing coordination
Laundry scope can include
- Indicative linen-load calculation and throughput basis
- Dirty/clean flow and room adjacency review
- Washer, dryer and finishing capacity logic
- Chemical, drainage, water, steam/electrical and ventilation interfaces
- Clean-linen storage, trolley and dispatch planning
- RFQ/quotation comparison and sourcing coordination
What to send HES
Start with what you already have.
The first design discussion does not require a perfect brief. Existing plans and operating assumptions are enough to identify the main questions and define the next information needed.
Plans
Floor plans, dimensions, columns, doors, service routes, ceiling heights and known plant constraints.
Volumes
Room count, occupancy, outlet covers, banqueting capacity, operating hours and projected peak demand.
Operating model
Menus, service style, production strategy, linen par, outsourcing assumptions and staffing.
Utilities
Electrical capacity, gas, steam, water, drainage, ventilation and extraction information where known.
Brand / project criteria
Standards, sustainability objectives, authority requirements, budget and opening programme.
Procurement constraints
Approved brands, local content, import route, lead time, warranty and after-sales requirements.
Important design control
Concept first. Verification before build.
The drawings and layouts displayed are illustrative concept material only. They explain workflow and procurement-planning principles and are not architectural, structural, construction, MEP, fire, health, food-safety or statutory drawings. Final dimensions, capacities, services, clearances, extraction, drainage, fire protection, equipment certification and regulatory compliance must be confirmed against the actual site, client brief, manufacturer requirements and the relevant appointed project professionals and authorities before procurement or construction.
Planning a kitchen, laundry or BOH area?
Send the floor plan and operating assumptions you have. We can start by defining the flow, the information gaps and the procurement basis.