The brief to CDG for the first phase of the partnership was to find a solution that would create synergy between front and back of house and drive footfall 12 months of the year. The existing coffee bar area was tight, crowded and poorly located between the kitchen area and restaurant. The space around the pass was restricted, causing issues for the chefs and front of house teams, whilst the kitchen space was limited to plate up.
CDG answered the brief by conducting a feasibility report for the entire catering operation, defining an 18-month strategy with processes which would allow Raemoir to improve communication and flows between front and back of house while also giving the business space to evolve the catering operation at a pace they were comfortable with.
Over three weeks CDG completely re-designed the front of house operation, removing the existing servery counter to improve the synergy between front and back of house to make the two operationally efficient.
A new coffee bar area was created to allow greater space for customers and for the business to use as a display area, complemented by the latest coffee making equipment. Display and storage spaces were also improved, including a new "hot pass" where chefs can plate and serve food.