Hotel Restaurant & Beverage Planning in Togo

A complete kitchen package from GRACE’s factory

Food and beverage service can operate at different rhythms within the same hotel. For this Togo brief, GRACE can coordinate restaurant production with drink preparation and function support, giving each counter its own working storage, collection position and cleaning arrangement.

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.

Coordinate food, beverages and function reset as separate working duties

Hotel dining and beverage service can share an operating day while needing different storage, preparation and cleaning positions. For this Togo brief, review how food and drinks are supplied, collected and cleared. A function or group service adds a timed reset duty that should be visible in the equipment and counter arrangement.

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.

A beverage counter with its own supplies

The bar reference shows coffee equipment, bottle storage, sinks and undercounter support behind the serving edge. Review replenishment and used-glass arrival from the staff side. The arrangement should give each appliance a usable counter opening and connection position without making the customer-facing surface the storage area for incoming supplies.

Food preparation and serviceware at the island

The kitchen reference places a refrigerated preparation island, clean plates and supporting equipment in front of the hot line. For this brief, identify whether the island serves ingredient preparation, final assembly or a changeover between the two. Record that duty alongside the kitchen-to-bar and food-collection routes.

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

Coordinate oven cycles with the food service schedule, identifying which work continues when the beverage or function area is being reset. 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

Allocate the longer chilled counter to agreed preparation and assembly duties, with container access and service clearance retained along its length. 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

Check the cart’s role in function release or replenishment, including the route back with emptied food containers. 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 →

Lavavajillas de capota

GR-60H-A

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

Keep restaurant crockery washing distinct from the bar’s glass-handling needs when agreeing the complete return and clean-storage arrangement. 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.

Issue separate station details for the beverage counter and production kitchen, linked by the service schedule. The bar needs its own water, waste, refrigeration ventilation and accessible equipment openings. The kitchen needs cooking and holding positions that remain usable during function clear-down. GRACE can coordinate those interfaces through the equipment schedule and fitted stainless steel drawings.

Photographs from the reference collection