We were approached by our long-standing client UPG to change their current French offering Ananas to a new, vibrant Tex Mex  Restaurant. 

 

Working with Martin Heierling, Group Culinary Director, we took the existing restaurant back to bare bones. Only being able to utilise the Coolroom, Combi Oven and fryers.

 

With no opportunity to increase the kitchen footprint for the comparatively huge Tex Mex offering, Martin's layout with dedicated stations ensured that the 7 Metre pass delivered quality product across its total length.

 

This project was like turning a Ballerina into a Rock Star with the end result speaking for itself.  An amazing transformation to what I'm sure will become another iconic outlet.