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The Silicon Review Asia

CKP Hospitality Consultants: Firing up the oven since ‘85

The Silicon Review
December, 2019

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The food industry in developing countries is as diverse as its peoples. Depending on the country and the cuisine in that country, the food industry covers a wide range of sectors from seafood, fresh produce and traditional foods, fruits and vegetables, meats (processed and unprocessed), dairy products, beverages, confectionary, and grains and cereals among others. The characteristics of the food and the nature of the industry in each category of food vary by country and by region. It depends on the history, climate and microclimate, cultural and agricultural practices, the existence of a significant formal hospitality industry, the existence and level of development of a formal food service sector [including domestically grown or transnational quick serve restaurants (QSRs)], and the range and nature of the exports markets with which trading relationships have been established. 

CKP Hospitality Consultants – formerly Creative Kitchen Planners – is a global hospitality design and concept firm that assists clients to plan, develop and implement successful F&B venues. They’ve been at it for over 30 years and today, with over 1800 completed projects worldwide, they have set the benchmark and redefined global standards in the hospitality design industry. The company is headquartered in Kuala Lumpur with branch offices in Shanghai, Dubai, Bangalore, and Perth have become market leaders in each region. They are known for their work in world-class restaurants, high-end hotels, casinos, theme parks, resorts, industrial canteens, and convention centers with projects in Asia, Australia, Europe, the Middle East and the Americas.

In 2012, they redefined themselves as “hospitality consultants” to reflect their expansion into the entire F&B process, from planning back-of-house facilities to the design of fresh new dining concepts from scratch. They have revolutionized and brought new perspectives to F&B, breaking the barrier between chefs and diners. And it shows in the results.

Its projects have won multiple awards including a combined 13 Michelin Stars and were rated among the top 5 foodservice design firms globally by the acclaimed Food Arts Magazine for work at the Bellagio Las Vegas. Its diverse team of engineers, former hoteliers, chefs and mixologists ensure that each project is looked at through multiple viewpoints which translate into designs that create workplaces which are functional, ergonomic, intuitive and efficient.

Their offerings

F&B design arm

LEVELS Studio is a F&B design arm that specialises in the F&B strategy, concept development, interior design, graphic design and concept implementation of experiential spaces in the culinary industry.

At LEVELS, they do things differently and that means rethinking traditional practices. The team is dynamic and highly imaginative from varied backgrounds, each brings to the table with their own skillset and focused contribution which are tailored from a project to project basis.

KITCHEN & BAR DESIGN

Good design and planning are essential to consistency in the quality of food and beverages. You require suitable equipment, but equally important, design which suits back- and front-end staff.A poorly-designed kitchen compromises quality and the bottom-line. An over-designed one will require more capital investment and staff than is necessary.Poor planning increases a project’s capex due to over-specified equipment, or low-quality equipment which do not last and drive energy costs up.

LAUNDRY FACILITIES DESIGN

A well-designed laundry is the unsung hero of any hotel. Shortage of clean linen, towels, uniforms, and slow delivery of guest laundry are the result of poor planning and affect a hotel’s reputation. A properly designed laundry facility ensures guests’ garments are cleaned and returned on time, and staff are always dressed their best.

BOH FACILITIES PLANNING

The backbone of any successful establishment is hidden behind-the-scenes but should never be overlooked in design. As the hospitality industry demands long working hours, the need for a comfortable working environment is vital to attract and retain good talent. At CKP, provide creative and ergonomically-designed work, office and dining spaces that are key to staff morale and retention, keeping operations smooth and costs, low.

Meet the CEO Alburn S. William

Alburn has a Bachelor of Engineering (Mechanical) from the National University of Singapore, specializing in thermal engineering, air conditioning and building services. He completed his professional education in F&B at Cornell University, with culinary experience at a standalone Italian restaurant. His professional experience includes a position as designer/site manager for a marine air conditioning and refrigeration company in Singapore.He has over 30 years of international experience in food and beverage concept work, restaurant planning, foodservice and laundry facilities design, solid waste consultancy for high-end projects such as Wynn Palace Cotai, Wynn Resort Macau, Sensi Bellagio, Sandy Lane Barbados, JW Marquis Dubai, City of Dreams Macau, Solaire Manila, Crown Towers Perth , Four Seasons Maldives, among others. He has conducted seminars and presented papers on HACCP, Conceptual space planning, open kitchen conceptualization, construction of quality food service facilities, and a variety of topics on foodservice consultancy and modular fabrication standardization. He has also lectured at hotel schools for the Chef’s Diploma program and conducted national hygiene programs for press release and television shows.

“Our portfolio includes over 1800 completed projects, which translates to roughly 5000 restaurants across all varieties of size, cuisine and price point.”

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