After a KECdesign re-do, the food prep area was increased by 50%, the work flow made sense, all wall and storage space was efficiently utilized and the equipment was labeled and properly specified on the drawing.
KECdesign worked with an
avant–guarde interior designer on concepts for three
different dining and bar levels, to be served by a small
300 sq. ft. “bar” kitchen on the second level.
KECdesign took on the challenge and created an efficient and effective kitchen design that embraced the owners’ vision.
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