1st Sustainable Staff Canteen in Thailand –EL project

Via Design and Build program, we ensured adequate kitchen space and the proper kitchen equipment selection and configuration.  AMT collaborated closely with EL team to conduct an intensive design programming process that allowed us to fully understand the requirements for kitchen operations, such as capacity, employee and raw material traffic arrangement, dining schedule, and cuisine types. 

As a result, we managed to reduce material handling effort while strategically planning the work flow of employees and raw materials, as well as zoning and work stations. The equipment selection process and allocation were focused on achieving the highest levels of productivity and energy efficiency in order to achieve the best return of investment.

Cr: Essilor Luxottica