KenyaRESORT & CONFERENCE CATERING · NAIVASHA, KENYA
Lake Naivasha Resort Kitchen Project in Kenya
A kitchen planned around restaurant service, conference breaks and lakeside celebrations.
At a resort with several dining occasions in one day, kitchen planning starts with the service schedule: what leaves the kitchen, when it is needed and which route it takes.
Location · Moi South Lake Road, NaivashaProperty type · Lakeside resort and conference venueConference facilities · Up to 3,000 guests
01 / THE RESORT
A lakeside destination for stays, dining and events
Lake Naivasha Resort sits on the shores of Lake Naivasha in Kenya. Its official website presents accommodation, restaurants, a bar and coffee lounge alongside conference facilities for up to 3,000 guests. Dining includes local and international cuisine, while weddings and private celebrations add another dimension to the resort’s hospitality offer.
For this mix of services, the useful design question is how breakfast, meeting breaks, restaurant orders and event catering can share preparation space without competing for the same dispatch point.
02 / SERVICE & WORKFLOW
Plan for the moments when service overlaps
GRACE’s approach connects production, holding and dish return around each service window. Equipment quantities follow the menu, simultaneous bookings and actual peak meal counts.
Tea breaks without blocking lunch
Give coffee, pastries and light bites a separate finishing and collection point. Keep cups, trays and smallwares close to this station so a meeting break does not interrupt the main hot-food pass.
Batch cooking with controlled dispatch
Use GN-compatible cooking and holding equipment to organise batches by function and serving time. Plan a staging area for loaded carts, with clear routes to restaurant and event service points.
A clear route back to clean dishes
Return used tableware through a dedicated sorting and pre-rinse zone. Position the dishwasher between dirty receiving and clean collection, with space for racks to accumulate after a function.
03 / KITCHEN PLANNING
Arrange the flow before choosing the machines
Through commercial kitchen planning, GRACE can develop receiving, cold storage, preparation, cooking, holding and wash-up zones around the operating plan. Custom stainless steel fabrication allows worktops, sinks and landing tables to fit the room, trolley clearances and service access.
04 / EQUIPMENT OPTIONS
Four equipment options for resort catering
These options connect batch production, hot-food staging, chilled preparation and dishwashing. Final quantities and capacities should be sized together as one kitchen system.
10-tray combi steam oven
GR-10-AC
10 × GN 1/1 capacity for organising roasting and steaming batches. Automatic cleaning supports the end-of-service routine.
Explore combi oven options →
Banquet food warmer cart
GR-EWC-11
Space for 22 × GN 1/1 pans to stage successive hot-food batches. Check loaded-cart routes, doors and holding requirements during layout planning.
Discuss banquet holding →
Four-door refrigerated counter
GR-GN4100TN
A 540 L counter with a 304 stainless steel body brings chilled ingredients and preparation together. Allow ventilation and separate raw from ready-to-eat ingredients.
Explore refrigeration equipment →
Rack conveyor dishwasher
GR-A09H
A rack-based wash-up option for grouped dish returns. Pair it with sorting, pre-rinse and clean landing tables; size the line around the busiest return period.
Explore commercial dishwashers →05 / DESIGNED FOR NAIVASHA
Equipment choices for inland, high-altitude Naivasha
This setting calls for a different specification discussion from a coastal resort: cooking performance, incoming water and coordinated utilities take priority.
Allow for altitude in the cooking schedule
At higher elevations, water boils at a lower temperature. Trial rice, pulses and simmered dishes on site, allow suitable batch times and check food doneness with a thermometer. Oven capacity alone does not determine the service schedule.
Match water treatment to the equipment
Test incoming water before choosing filtration or softening for steam equipment and dishwashing. Include accessible shut-off points, drainage and space to service filters in the equipment layout.
Coordinate the electrical load
Kenya’s nominal grid frequency is 50 Hz. Confirm site voltage, phase and available capacity for the oven, dishwasher and refrigeration together, then coordinate circuits and connection details before dispatch.
High-altitude cooking referenceKenya electricity supply reference
06 / RESORT GALLERY
Around Lake Naivasha Resort
Resort entrances, landscaped grounds, accommodation and leisure spaces. Select an image to view it in full.
From the function schedule to a coordinated kitchen
Share the floor plan, menu, restaurant covers, event schedule and available utilities. GRACE can turn them into a zoning layout, equipment schedule and custom stainless steel details, then coordinate connection requirements, shipment packing and installation guidance.
Explore more hospitality projects: Ridge Cabin Resort in Kenya and Crown Hotel in Papua New Guinea.