145 BANDRA – Bandra(W) is a unique Entertainment – dining and drinking hub located in the heart of Bollywood, in Mumbai. Packed on weekends and weekdays, this Mumbai favorite has a Large Island bar and kitchen that produces some of the best fusion dishes in the country. Our design had to accommodate a kitchen, bar and staff area of 1500 sq.ft. keeping in mind the low weight bearing structure of the space. With a tight budget and high expectations, our designs ensured that the space was utilized with optimum efficiency.

ROYAL CHINA – is arguably one of the best fine dining Chinese restaurant chains in the world, originally from the UK, BHS was responsible for their decade long success in Mumbai. This 100 seater upscale dim sum & Cantonese Food restaurant is home to some of the best Chinese cuisine in Mumbai, whose kitchen, bars and back of house areas were designed by BHS Design World. Our team came together to design a world class kitchen to support the Menu for the Palladium Groups joint venture with for Chef Ricky Au from UK & Hong Kong in 2006 in South Mumbai. This kitchen was unique as high end build quality was needed to make the kitchen fit in with the heavy duty kitchen exhaust work appropriately. Today the restaurants in Mumbai and Delhi are a weekly staple for many and is buzzing throughout the week.

THEOBROMA CAFE CHAIN – Home-grown chain of Quick Service Chain of Patisserie, sandwich and light dining was developed purely by BHS DW from a small Mom and Dad kind of single outlet to large chain covering most of Mumbai with Mumbai favorite Boulangerie / Patisserie & Chocolaterie BHS DW has designed approx 10 outlets – at Bandra-Linking Road, Napean Sea road, Lokhandwala (Andheri), Powai, Bandra BKC, Breach Candy and having designed the basic layouts of Lower Parel – at Lodha Supremus this chain developed from the Base Kitchen at Bandra Reclamation. The old Jalal Bakery was given a complete makeover and converted to a State of the Art kitchen with best of ovens from Sveba Dahlen and Mixers from San Cassiano to produce a huge variety of Bread and Bakery products and of course the Famous Theobroma Brownies in Industrial quantities. This kitchen presently handles 18 outlets of Theobroma as well as feeds 14 Bread and Pastry counters within GODREJ NATURES BASKET. Success of their outlets has now encouraged ICICI INTERNATIONAL To become venture capitalist partners to Value the Company at US$100 million and have taken a 20% stake – to pay the Promoters US$ 20 million as their share – Rs.130.00 crores changed hands.

INDIGO DELI – One of Mumbai’s Best and Only authentic Delicatessen chains as set up originally with Chef de Cuisine – Rahul Akerkar, BHS DW worked closely with the development of the concept to installation of a live open kitchen, Dispense Bar and Deli counter in the restaurant with Wine and accessories display, Dessert counter as well as the Back of House kitchen. This 1600sq.ft. project was well built to give international look and feel of a Deli operating anywhere in Europe with maximized food displays which can be consumed in house or for takeaway.

FOOD COURTS – Food court Kitchens are special small kitchens meant to churn out good quantity of quality food based upon Support from Base kitchens off premises. These kitchens are all in the range of 250 to 350sq.ft. and hence needed to be perfectly and accurately built and there fore have a simple and attractive frontage done colorfully to attract business coming from Heavy foot falls in areas such as Airports, stations and Malls, where such kind of Operations are expected.
Mumbai International Airport T2 Departure *T2 – Domestic and International – recognised world wide as one of the Worlds’ Leading Airports in the world, has various food courts. Kiosks and stand alone restaurants, of the Lite Bite Travel Foods Group from Delhi operating in Mumbais International departure and kiosks in the Arrival and Departure zones too. Simultaneously BHS had designed and installed various outlets in KIOSK format – large kiosks of 250 to 450sq.ft. of Baker Street Bistro, Street foods by Punjab Grill, Baker Street – 2 outlets. Zambar Express, Naashto. These were all highly challenging projets all subject to the High standards of safety and hygiene as expected in any International location. First time in India Gas supply was made available hence many equipment like Tandoors which would never have been installed at airports now had Tandoors available for Lite Bite outlets to use.

Cafeteria for Trent House, Westside Group – Most of corporates want a good cafeteria for their staff to partake their meals and have healthy meals when at work and hence making a good cafeteria has become of paramount importance for retaining quality staff so recruited and moneys spent for training and retaining them.

Trent House – the owners of Westside outlets and of Star Bazaar – head office in the heart of Mumbai’s commercial district needed a quality cafeteria installed for their 800 to 1000 staff working within the building and hence contacted BHS DW to design the same within limited budgets for the same. Corporate cafeterias are high on the civil build quality with emphasis on hygiene and ventilation Other cafeterias as designed by BHS DW include the Staff cafeteria of The Grand Hyatt – Bambolim in Goa. Staff cafeteria for Kalapatarus Synergy building now catering to over 2000 employees, Staff cafeteria for Kookie Jar – 48 seater to cater to over 300 employees over two shifts, Hindustan lever cafeteria at Churchgate for over 1000 employees, Cafeteria for Transworks -600 employees – a major BPO in Mumbai, staff cafeteria for UBS Bank – upto 2000 employees, Mumbais best commercial buildings cafeterias at CEEJAY HOUSE had also be designed and set up by us and many other smaller cafeterias have been designed over the years

CENTRAL KITCHEN FOR BARISTA COFFEE – 14,000 sq.ft. kitchen and 10,000 corporate stores for this home grown Coffee Shop chain was designed to handle 188 outlets in North India. The flows were like that to Flight kitchens which BHS had operated over 30 years so that smooth operations were possible from day one of operations. A central kitchens strength gets derived from the design which can handle loads of multiple outlets and hence the Owners gain from the economies of scale and hence procurement and purchases costs are lowered considerably as well as maintain standardised food products quality throughout the chains outlets. A typical central kitchen can be of 5000 to 28,000sq.ft. as in Flight kitchens though we have done small ones for smaller chains of 2000sq.ft. even. The equipment that the kitchen would operate would be large ovens, large bulk cooking equipment, huge processing equipment as well as large processing tables and trolleys for wash up. Thus such kitchens are drastically different in flows and space provided from restaurant kitchens which are as compact and efficiently designed to take up minimal of expensive real estate space. Thus central kitchens are a MUST for chain operators and hence the location should be amidst majority of the outlets to be catered to and access and 365 operation capability a MUST for the outlets to be fed daily Central kitchens for THEOBROMA, Mumbai and for KOOKIE JAR in Kolkata have been carefully designed, implemented and handed over with great success for both chains and this all has happened from the vast experiences in the Flight Catering business, which over past 75 years BHS Family has been exposed to. Master planning of highest quality is needed for activities right from receiving, to appropriate temperature of storage, to segregating and smaller batches of materials to be given to the different sections of the central kitchen for further processing. Hence the flow right through processing to completion to packing to dispatch ON TIME becomes a method of life on a daily basis in Large central kitchens – which must breathe flows to simplify the business of food processing and food factory.

GRAND HYATT, GOA – Designing kitchens for five star properties are a different challenge due to the specific requirement of the franchised names as taken on to run the property. Thus each of the international chains of hotels have higher standards not only in selection of equipment but extremely high standards for selecting hygiene and safety standards in all kitchen areas. Grand Hyatt was a major challenge as the Owner didn’t want to spend the budgets as had been specified BUT Yet wanted a class property built, matching the needs of the Hyatt group to operate this scale of property with 360 guest rooms – 4 large restaurants, quality Delis and Tea coffee lounges and other kitchens for high end customers. Five star hotel specifications are much higher due to safety and hygiene standards of international stature and fit and finish of all works in these kitchens being of highest and maintenance free nature as insisted from day one as these properties fitouts MUST last at least 20 years or more

BURGER KING – T-2 Mumbai Airports Domestic wing – was a challenging project where neither the Owner nor the franchisor wanted to see any compromise and MIAL wanted to give as little leeway as possible in giving adequate MEP facility at the airport – with power and Kitchen ventilation at its premium most Utilities. Burger Kings stringent water and power requirements meant a lot of compromises had to be done to provide all water needs and large power requirements meant that the all electrical units needed proper back up. As it was an international chain with specific branded equipment to be used to produce identical quality dishes all over the country, there could be no compromises or changes to their specifications under any circumstances.
Very tightly fitted out kitchens in Fast foods as compared to the spaced out kitchens in five star meant that there is a totally different challenge in designing the two concepts – hence a different approach must be maintained and needs different approach to designs

SRM ASHRAM KITCHEN, DHARAMPUR, DIST VALSAD – GUJARAT Was a huge challenge as the whole dining building was designed around the flows of this mammoth kitchen of 28,000sq.ft. to be executed in phases – second phase being 5000 sq.ft. only. This kitchen launched its activities in Nov of 2017 saw its concept evolving from Dec 2015 and then around the kitchen flows the whole building of 160,000 sq.ft. was designed by the Architects….Designed to cater to different volumes of devotees this kitchen was designed to cater to as low as 1000 people on an all meals basis to over 15,000 within 5 years to come for all people staying in the Ashrams housing colonies and residential facilities. Having to cater to tastes of huge range of palates the systems for producing the five dishes per meal and huge number of specially thin chapatis (approx 45,000 per meal) meant that specialised equipment and combination of man-power was essential in making the operations a successful one. Devotees participation was equally important as al would like and help for meals production and service to make the Ashram a home away from home.Thus the kitchens were designed for at least 45,000 meals a day from breakfast to lunch to evening snacks to Dinner and finally even hotmilk at night and production time available between 4am to 6pm only as last meal is served upto 7pm maximum as per Jain principals. A building in the middle of nowhere had to be created to ensure that all Utilities are available to make all equipment operate correctly and safely – with clean power, water and protected environment which would make any five star hotel look on with amazement now that the project is operational. SPace allocation and logistical movement of raw materials from ground floor to upper floor meant that dependencies on lifts and no compromise on support systems had to be perfectly designed and given. Thus ventilation was also a major challenge as only some fans were needed in the early hours of the morning and only some areas would work after 7pm in the evening and all need to be separately controlled – was a major technica challenge which was done in a very satisfactory manner.

KHYBER DUBAI – became a reality in the month of August of 2017 despite huge turnaround in the planning happening after the execution had been on for one month by Owners who had a change of heart as to the Kitchen Zones as compared to the Guest zones for the restaurant. This 182 seater restaurant on the 15th floor of a brand new 5star property in the heart of Palms Jumeirah was a challenge from day one due to:- Low height as available for the entire floor- meant very difficult drainage and kitchen ventilation systems planning – which was a huge challenge to achieve. Longish restaurant facing two different zones of Dubai – meant perfect planning had to be done for the Kitchen to support operations when the location had to on one side of the building as designed by the architects who didnt plan the building as a hotel from day one……Huge range of rules and regulations as had to be adhered to as per Dubai Food code as well as per Dubai Civil Defence rules and regulations – had their own share of technical challenges. Almost everything was a challenge – from designing in a new country with stringent rules and regulations under the scanner – from floor tiling color to wall tiling, from kitchen ventilation systems to fire alarm and fighting systems, to specialised flows for fresh food to go out from the kitchen to separate route for return of soiled dishes – everything was a surprise rule to get the necessary permission and clearance to get the work started off for execution of the project. Only two visits and none during construction meant huge amount of liaising with the Site teams on a daily process became compulsory.

RESIDENCE OF ROHAN TIMBLO – PALI HILL – MUMBAI – a challenging kitchen to be made as a residential kitchen with industrial look and feel. Hence combi ovens, specialised refrigeration, heat lamps for hot food pass through, as well as specialised dishwashing machines to handle glasses and dishes in separate wash programs were all integrated into the overall design for the project. Specialised hoods for the island cooking ranges were arranged for from Belgium and hence a classy transparent look came into the kitchen which also integrated pans to be hung within.