Development & Placemaking
Operators scaling beyond a handful of sites, hotel groups consolidating F&B production and large resort developments all reach a point where central production becomes a genuine strategic decision: what to centralise, what to keep on site, and what kitchen and logistics infrastructure the answer requires.
Think Hospitality advises on central production kitchen and commissary strategy, covering the business case for centralisation, the operational model required and the impact on quality, cost and site level flexibility. This is a specialist, high-value piece of work commissioned as an estate reaches the scale where site-by-site production is no longer the most efficient model.
Engagements are grounded in the realities of the specific estate rather than a generic commissary model.
A centralisation recommendation covering the business case, production model, kitchen specification, logistics requirements and a phased implementation plan tailored to the operator's estate.
