Haile Hotels & Resorts Kitchen Planning in Ethiopia

A complete kitchen package from GRACE’s factory

Planning for a hotel-and-resort portfolio calls for a common equipment method that still responds to individual buildings. For Haile Hotels & Resorts in Ethiopia, GRACE can structure the brief around restaurant production, breakfast replenishment and function support, with separate service inputs for each property.

GRACE manufactures the kitchen equipment and custom stainless steel work that support these service relationships. Our factory supply connects selected cooking, refrigeration and holding products with made-to-measure benches, sinks and counters, backed by production drawings, pre-shipment quality checks and after-sales support for the property team.

Restaurant production, replenishment and function support

Resort planning begins by distinguishing the production kitchen from the places where food is served. Some items can be prepared centrally, while others need finishing close to the guest. The distance between these positions affects trolley handling, holding and the return of used containers. Storage and preparation should support the agreed delivery cycle and service pattern.

Separate a portfolio equipment standard from each property’s service brief

For Haile Hotels & Resorts in Ethiopia, consistency can support purchasing, manuals and maintenance. It should not make every hotel or resort use the same kitchen footprint. Compare restaurant production, breakfast replenishment and function support for each site, then identify the equipment duties that can sensibly share a common specification.

Turn the agreed inputs into a station schedule: the task, container or tray format, working stock, appliance duty and staff position. Review the busiest overlap with the operator, then record the assumptions behind the final quantities and fitted dimensions.

Factory manufacturing & complete kitchen supply

GRACE is a commercial kitchen equipment manufacturer in Foshan, China. We bring equipment production, custom stainless steel fabrication and kitchen engineering together, supplying complete equipment packages from our factory.

Read the workstations in the two 3D views

The GRACE references below show different working relationships for the design discussion. Read each view alongside the operating duties, then use the measured room and selected models to develop the equipment and fabrication layout.

Preparation and baking within a larger kitchen

The wider reference shows ovens, racks, central worktables and a long cooking run. It helps separate preparation and tray-handling duties from the final hot-production positions. For a portfolio brief, review which of those functions recur and which need different space or capacity when the property’s menu and service schedule change.

Tools and working stock at the island

The close view shows preparation equipment, refrigerated support, sink positions and overhead utensil storage around an island. Those are details that turn an equipment list into a workstation. Check staff reach, cleaning access and the destination of prepared containers before adapting the arrangement to an individual hotel room.

GRACE equipment for the production and service stations

These GRACE models illustrate the equipment duties in the kitchen package. Our factory team develops the selected equipment build and made-to-measure stainless steel work around the agreed menu, capacities and room dimensions, with the specifications and site connections carried into the production documents.

Six-tray combi oven

GR-061B

6 × GN 1/1 positions · 9 kW · 935 × 795 × 830 mm

Use common tray and operating references where useful, but schedule oven cycles and appliance quantities from each property’s actual food offer. A six-tray combi-oven option for steaming, baking and finishing. Coordinate water, waste, support and loading access with the selected recipe cycles and appliance version.

Explore cooking equipment →

Three-door refrigerated work counter

GR-GN3100TN

400 L · Catalogue range 2–8°C · 1795 × 700 × 850 mm

Match the longer counter’s working stock and bench duty to the room, with refrigeration access retained in the fitted arrangement. A longer refrigerated counter with working storage below the bench. Review the preparation duty along its length, usable door access and the ventilation required by the selected unit.

Explore refrigeration →

Food warmer cart

GR-EWC-11

22 × GN 1/1 positions · 2.7 kW · 730 × 940 × 1765 mm

Review the cart format against each property’s replenishment route, parking position and function release method before standardising quantities. A mobile holding option with GN tray positions. Review loading order, food-holding procedures, power provision and the measured route used by the loaded cart.

Explore cooking equipment →

Hood-type dishwasher

GR-60H-A

Catalogue rate 45–60 racks/hour · 11 kW · 650 × 800 × 1645 mm

Keep a common model reference separate from the inlet, outlet and rack-handling arrangement required by the individual washing room. A hood-type washing option within a complete rack-handling station. The catalogue rate needs review against real serviceware, staff handling, water provisions and clean-side space.

Discuss equipment coordination →

From production drawings to checked equipment and shipment

Coordinate exhaust, equipment access, refrigeration ventilation and drainage with the building team. Allow access for maintenance without dismantling neighbouring counters. Where service areas are separated, include the journey from kitchen to guest area in the operating brief and confirm how empty containers return.

The portfolio package can separate a core model register from property-specific fabrication and connection sheets. Record any substituted appliance against its drawing tag so manuals and parts remain traceable. Local dimensions, door access and the operating team’s handover checks should follow the actual site, even where the equipment family and cleaning information are shared.

Photographs from the reference collection