The food, services, and food services industries have witnessed a paradigm shift with changing technology and business landscape. But the fundamental design approach to equipment and facilities remains constant. Here we would like to explore if there are positives to this constancy or if there is a need to transform, if yes, how?

The past year has brought to focus a lot of questions including the existential ones such as will commercial foodservice get back to its previous self or if it will change to something completely different. At present, we approach Commercial Kitchen Design as axiomatic with principles set by nature herself and needing no further scrutiny.