F&B

The problem

A leisure centre sells games. It also sells food and drink, and that second revenue weighs heavily on its balance.

It is badly prepared, for a simple reason: the project owner comes from leisure, not from catering. The bar is drawn as a piece of furniture, the kitchen is sized on a hunch, and the menu is written three weeks before opening.

The consequences show on the first Saturday night. A badly laid out bar has two people walking where one would do. An undersized kitchen makes a plate take forty minutes when it should take twelve. A menu that is too wide ties up stock, complicates production and cuts the margin.

What the stage covers

• The bar layout: counter length, service stations, draught, refrigeration, glass washing, circulation behind and in front, and how many people work it at peak.
• The kitchen layout: forward flow, cold and hot zones, wash-up, storage, the route plates take to the floor.
• Equipment sourcing and arbitration: what to buy new, what can be found second-hand, what is useless. We consult suppliers and compare the offers.
• The catering approach: the service format that suits the venue and its throughput, the menu, the food cost and the production time per dish.
• Consistency with the rest of the venue: a bar is positioned against the activities, the flows and the sightline from the entrance, not only against the plumbing.

Why us

Fifteen years in the restaurant trade before Pix Entertainment. It is a rare skill in a leisure design practice, and it is what makes it possible to settle a bar layout in the meeting rather than hand the question to the kitchen supplier.

We have done it on delivered venues. At Ankor the bar moved to the other side and the kitchen was rearranged around it: it is what you see on the way in, and it is what holds the service together on a busy night. In Le Havre and Angoulême, the bar and the catering were laid out on the same logic.

What it costs

Three packages, taken together or separately.

Travel is built into the quote, never billed on top afterwards.

Beyond these three packages, a leisure venue needs written processes, team training and opening support. Those are operating trades, not design ones. We point you to the specialists we know rather than billing for them.

What we do not do

We do not sell equipment and we take no commission from the suppliers we consult. Nor do we provide kitchen staff or food-safety training: those are separate trades, and we point you to them.