We were tasked with making good a previous poor quality fitout by a contractor, for many reasons that should remain nameless.

 

We were given a pre-fitted shell that needed to be completely demolished to give us a blank canvas. 

 

The goal was to provide a kitchen that could cater for event catering and still be able to provide an outlet-type high volume operation.  The footprint was incredibly tight for this type of kitchen. We needed to have every station work as its own station without cross over. 

 

Working closely with Adam Petta, Director of Culinary for AHL, we believe we came up with a design that achieved just that, utilising specialised and custom made equipment, 

 

 

AIRSTREAM 1 | PROJECT PROFILE

LOCATION

WHERE EVER IT WANTS TO BE 

DESIGNER

TRIPLE X 

PROJECT TYPE

DESIGN & CONSTRUCT

PROJECT RANGE

100-200K

AREAS

MOBILE KITCHEN FOOD TRUCK

CONSTRUCTION TIME

4 WEEKS