Not only have we saved on energy by changing over to Induction, but from a welfare perspective, the flow through this busy kitchen, has made both delivering service to a busy banqueting operation and preparing meals for 300 staff on a daily basis, a lot more user friendly!
READ MOREThe Stafford Hotel – Emmanuel Carabeau, Director of Engineering
I really like the look and feel of the Electrolux Thermaline range. The design of the range is also very sleek, you couldn’t tell that it was modular units. The chef’s well-being has improved since the refurbishment. The working temperature has reduced significantly. Before you could not stand in the…
READ MOREOXO Tower – Chief Maintenance Engineer
The new kitchen is stress-free, it’s a great piece of mind having the equipment monitoring, it allows me to see everything that’s going on remotely on my phone. The running and cleaning costs are drastically reduced due to the quality of the installation and design.
READ MOREOXO Tower – Head Maitre’d
It’s helped us so much front of house, as everyone is more relaxed in the kitchen due to the better environment, they can take unique orders more easily and are a lot calmer, which has directly helped us to improve our service quality.
READ MOREFrederick’s – Nick Segal, Owner
The kitchen I have works wonderfully well, the quality is amazing. The key to a good restaurant is to retain your staff. There is no question that this new kitchen will help towards this aim. My kitchen staff are a very happy bunch.
READ MOREBrother Marcus – Tas Gaitanos, Founder
The opening of the Spitalfields restaurant was a real leap of faith for Brother Marcus. It was exciting, ambitious and daunting taking on such a large space compared to our previous locations. We set TAG quite an interesting brief to create a one-of-a-kind dining experience, on a modest budget, re-using…
READ MOREThe Grove – Glasshouse – Robert Kenworthy, Group Facilities Director
The coordination between TAG and the main contractor was very good and the installation process was delivered with the flexibility that is always needed with a new build project. The end solution is a very effective and workable finishing kitchen and service area.
READ MOREBrown’s Hotel – Heros De Agostinis, Executive Chef (shorter)
We would like to thank you and the Team at TAG for your help and support in managing this complex project. There were lots of changes before and during, not to mention the problems with the building itself. TAG were flexible and professional throughout, helping find solutions to the various…
READ MOREThe Grove – Cedar Kitchen – Robert Kenworthy, Group Facilities Director
The coordination between TAG and the main contractor was very good and the installation process was delivered with the flexibility that is always needed with a new build project. The end solution is a very effective and workable finishing kitchen and service area.
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