Essen & Trinken has the expertise to carry out in depth reviews of consultant’s drawings of Kitchens, Bars, Show Kitchens, and Laundry and Valet. As the most expensive part of a hotel per square meter, it is convenient to have a third party provide advice on space planning, selection of equipment, and value engineering when the cost has overrun the budgets for these large areas. Frequently, zealous operators push Food Service Consultants to specify more equipment than required for the destination in question, such as locations that have daily supply of perishables, but the consultant specifies a large number of cold rooms, based on traditional practices.

Calculations on Laundry loads are also an item of speculation, resulting in the size of major equipment being impractical, where more of smaller equipment would serve a hotel with various requirements more efficiently, and with advantages for the utilities cost.

Advise on relative and associated departments being located in prime connectivity, both horizontal and vertical, is also a skill that Essen & Trinken can advise on, during the early stage of programming.