Knowledge
Planning figures, answers and terms.
Reference material for owners, architects, engineers, PMCs and operators planning kitchens, laundries and back-of-house. Figures are indicative. Every VCD programme is built from the project's own covers, cuisines and service styles.
Design guides
Kitchen, laundry, back-of-house and services planning figures, with the basis for each.
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Questions by role
Answers for owners and developers, architects, MEP and structural engineers, PMCs and procurement, and hotel operators.
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Glossary
30 back-of-house and food service terms, defined plainly.
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Published VCD benchmarks
Staff to keys ratio
Set by luxury tier and scale. The smaller the key count and the higher the positioning, the richer the manning ratio.
Linen per occupied room, daily
10 kg for a five-star hotel rising to 15 kg at ultra-luxury: the number that sizes the laundry, or the outsourcing contract.
Back of house to hotel area
The planning allowance for heart-of-house across receiving, stores, kitchens, laundry, employee and engineering areas.
Circulation and walls loading
What net programme areas really occupy: 35% over guest and F&B areas, 20% over public and back-of-house zones.
Built area per key, luxury
All-in per-room footprint: rooms, F&B, conference, wellness and back of house, before car parking.
Hot-food run, banqueting
The finishing-kitchen-to-ballroom time we design corridors around, so the ten-thousandth plate arrives like the first.