OUR EXPERTS
Dovetail brings together experienced foodservice professionals with expertise spanning design, consultancy, operations and project delivery. We each bring something different to the table, but share the same goal, creating foodservice spaces that work brilliantly for the people who use them.
Steve Brophy
Design Lead
Chris Stanley
Operator
Penny Scott
Sales & Purchasing Manager
Gayle Appleby-Merry
Sustainability Lead
Vitalina Korniienkova
Coordinator
OUR NETWORK
Through our wider network, we can draw on specialist knowledge and experience from across foodservice, operations, sustainability and project delivery.
Design & Planning
WHY SHOULD I USE A FOODSERVICE DESIGN CONSULTANT?
A foodservice consultant brings specialist design, technical and operational expertise to a project while providing an independent perspective.
They can help develop layouts, coordinate technical requirements, assess equipment options and identify potential problems early, while keeping the needs of the operation at the centre of the design.
WHEN SHOULD A FOODSERVICE CONSULTANT BECOME INVOLVED IN A PROJECT?
Ideally, as early as possible. Decisions around kitchen layout, ventilation, drainage, electrical capacity, refrigeration and workflow can all affect the wider building design.
Early involvement allows these requirements to be identified before layouts and building services become difficult or expensive to change.
WHAT ARE THE MOST COMMON PROBLEMS WITH COMMERCIAL KITCHEN PROJECTS?
Common issues include insufficient space for ventilation, underestimated electrical requirements, late coordination of refrigeration plant, drainage problems, clashes between counters and other building systems, undersized wash-up areas and layouts that haven't been properly tested against real operational requirements.
Many of these problems can be reduced through earlier coordination.
WHAT SHOULD BE CONSIDERED WHEN PLANNING A COMMERCIAL KITCHEN LAYOUT?
A successful layout should consider much more than where individual appliances fit. Menu, staffing, throughput, storage, deliveries, customer flow, waste handling, cleaning, maintenance and service strategy all influence how the kitchen needs to work.
The layout should be stress-tested against the operation before being finalised.
Costs & Investment
HOW MUCH DOES A COMMERCIAL KITCHEN COST?
There is no single figure because costs vary significantly depending on the size, sector, specification and complexity of the project.
A small café may require an investment of tens of thousands of pounds, while large education, healthcare or production facilities can run into hundreds of thousands or more.
A realistic budget should consider design, equipment, installation, ventilation, refrigeration, fabrication and associated project costs rather than equipment prices alone.
IS THE CHEAPEST CATERING EQUIPMENT ACTUALLY THE BEST VALUE?
Not necessarily. Purchase price is only one part of the total cost of ownership.
Energy and water consumption, servicing, maintenance, reliability, parts availability, downtime and expected lifespan can make a more expensive piece of equipment considerably better value over its working life.
WHAT IS TOTAL COST OF OWNERSHIP?
Total cost of ownership considers the complete financial impact of an asset throughout its life.
This includes purchase and installation as well as energy consumption, water use, servicing, repairs, consumables, downtime and eventual replacement.
Considering these factors at the procurement stage can lead to better long-term investment decisions.
Equipment & Operations
WHEN SHOULD COMMERCIAL KITCHEN EQUIPMENT BE REPAIRED RATHER THAN REPLACED?
The decision should consider repair cost, age, reliability, energy efficiency, parts availability and the realistic remaining lifespan of the equipment.
As a useful starting point, if a major repair approaches 50% of the replacement cost, replacement deserves serious consideration.
Increasing repair frequency can also indicate that an asset is approaching the end of its economical life.
HOW CAN I PLAN FOR CATERING EQUIPMENT REPLACEMENT?
Maintaining an asset register containing purchase dates, service history, condition and expected lifespan makes replacement much easier to plan.
Reviewing this information regularly allows capital expenditure to be forecast in advance rather than equipment being replaced reactively after a failure.
IS COMMERCIAL KITCHEN ENERGY MONITORING WORTH IT?
It can be extremely valuable when the information is actively reviewed and acted upon.
Monitoring can identify inefficient operating habits, unusual equipment behaviour, maintenance issues and opportunities to reduce consumption.
The value isn't simply in collecting data, it comes from interpreting that information and turning it into practical operational improvements.
PROJECT DELIVERY
WHAT SHOULD I EXPECT FROM A CATERING EQUIPMENT CONTRACTOR?
A good catering equipment contractor will typically provide equipment procurement, design development, site surveys, project management, installation coordination, snagging, staff training and ongoing service support.
However, exact responsibilities vary considerably, so the scope and exclusions should be clearly agreed before appointment.
WHAT SHOULD I CHECK BEFORE APPOINTING A CATERING EQUIPMENT CONTRACTOR?
Look beyond the equipment price. Consider their project management experience, financial stability, installation arrangements, technical capability, service support and how clearly they define responsibilities.
It's particularly important to understand what is included for delivery, offloading, connections, building works, ventilation and other specialist elements.
WHAT HAPPENS AFTER A COMMERCIAL KITCHEN HAS BEEN INSTALLED?
A proper handover should include snagging and rectification, commissioning information, relevant documentation and staff training on the safe and effective use of equipment.
Ongoing maintenance and service arrangements should also be understood so the investment can be properly looked after once the kitchen is operational.