Case Study: College In Cheltenham
Dawsongroup kitchens were contacted by a local event catering company as they undertook a project for a Cheltenham-based client within the education sector. The client was due to undergo refurbishment works on their existing kitchens and required a temporary catering complex solution to allow for continuous operation while the project was underway.
Contact was made initially with a local supplier, however, the client found that their quotation was too cost-prohibitive so approached Dawsongroup for an alternative. Sales Manager, Tom Dawson, compiled a quote for the following units:
- 1 x 28ft Preparation Kitchen
- 1 x 25ft Preparation Kitchen
- 1 x 28ft Production Kitchen
- 1 x 25ft Production Kitchen
- 2 x 16ft Potwash Kitchens
- 2.4m x 12m Linking Structure
As a prestigious listed building, it was crucial that the kitchen units were to be connected and positioned in a way that wouldn't result in damage to the existing structure and to ensure that catering operations remained as smooth as possible to minimise disruption for students.
Three site surveys were conducted and a quotation submitted, where Tom was able to achieve a reduction in costs by removing the added expense of using cranes during installation. Through achieving an overall improvement in cost-effectiveness for the client, Dawsongroup were awarded the project and contracts were signed for a 15-week hire period.
From observations made during the site visits, the space available on site was somewhat restricted, so the team at Dawsongroup worked collaboratively with the client to re-design a layout and flow that suited their needs. Meanwhile, the installations team back in Pucklechurch prepared kitchens and made plans for the delivery and installation period, which was only a seven-day timeframe. They even pre-manufactured the linking structure so that it could be delivered to site and put directly in place, increasing the efficiency of the installation.
Once on site, installation began immediately to guarantee completion within the seven-day period where kitchens were set a metre in the air to align with the building floor level and the 2.4m x 12m linking structure was built for ease of access between each kitchen unit and the main building. The increased width of 2.4m also allowed for additional storage space. Non-slip ramps were installed at a 1:12 gradient to abide by the standard building regulations, ensuring safety for all staff using the facilities.
Our consultative approach to clients in the education sector combined with our extensive experience allows us at Dawsongroup to provide catering solutions that will create minimal disruption to students and staff during refurbishment works.
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