Great food service is all about ingredients. Of course you need good food but you also need great equipment. It is often the harmonious relationship between the kitchen and the servery counter that enables a Catering Operation to flourish. If either are set up incorrectly it can throw the whole operational flow out of sync with your operational aims.
Here at Pico we understand the Relationship between Front of House and Back of House. We have worked in this Industry for a combined total of 45 years building up massive Cross Market Experience.
We hold experience from other sectors that may assist you in yours. We can help you make the best use of the space available to you and also add benefits you never thought achievable.