Kirsty Whiting

A cold room for restaurant kitchens is no longer just a larger version of a fridge. For busy hospitality environments, it supports kitchen workflow, protects perishable goods and keeps daily service running properly. In this guide, we explain what restaurants should think about before cold room installation, from storage capacity and insulation materials to running […]

A butcher cold room is not just a bigger fridge tucked into the back of a prep area. In a busy butchery or commercial kitchen, it becomes part of the workflow, the hygiene plan and the day-to-day reliability of the whole operation. That is why we approach cold room projects as full commercial environments, not

Butcher shop fit outs and warehouse hygiene are not separate issues. In a butchery, the front counter, prep area, chill space and back-of-house handling zones all need to support clean working, safe food handling and efficient daily washdowns from the start. Quick Summary A good butchery fit out is built around hygiene first. Floors need