1The Challenge
AFC Bournemouth were building a new, state-of-the-art performance centre for the first team and academy, and the catering had to match. We have a close relationship with the club, so we were invited to tender for the kitchen package, and we were honoured to be awarded it.
The brief went well beyond a single kitchen. The building needed a main production kitchen, separate serveries for the first team and the academy, coffee stations and a dedicated dishwash area, all designed to work together. [Add: how many players and staff are fed each day, and any nutrition or service-style requirements from the club.]
- Strict deadlines throughout the build
- Several areas serving different users: the first team, the academy and staff
- Coordinating with other trades on a live new-build site
2Our Approach
We worked closely with the club's hospitality team from the start. We developed the original plans and designed the kitchen, which became the focal point of the whole building.
We specified every piece of equipment we installed, using some of the top manufacturers in catering. That meant the main kitchen, serveries and coffee stations were planned together rather than pieced together. [Add: key design decisions, e.g. placing the servery wall so it opens onto the restaurant, and how the layout was refined with the head chef.]
3The Solution
We handled the full commercial kitchen design, equipment supply and installation, and project managed the whole package so no stone was left unturned.
- Main kitchen designed as the focal point of the building
- Servery counters for the first team
- A separate servery for the academy
- Coffee stations
- Main kitchen dishwash area
- All equipment commissioned, with the manufacturers' warranties in place
- Training for the club's staff on the new equipment
Added during the project
As the build progressed, the club asked us to design and install several more areas:
4The Result
The club now has a kitchen, serveries and coffee stations designed around how the building is used, with every piece of equipment commissioned and the team trained to use it. [Add: how the kitchen performs now, e.g. meals served each day and feedback from the chefs or the club.]
The additional work the club asked for during the project reflects the trust built along the way. [Confirm: does Apeiron now maintain the equipment? If so, mention the planned maintenance and priority breakdown response.]
