Catering Design & Planning

When it comes to catering, get the design right, and everything else will flow smoothly.

Are you looking for a welcoming and social environment that is comfortable yet durable for your customers, while offering the right number of covers (if you’re a restaurant) or capacity to meet your needs (if you’re a canteen or dining hall)?

Or are you in need of improved ergonomics, better workflow, good lighting and ventilation, lower energy consumption, and pleasant working conditions for your staff?

Is your business equipped to grow? Can you integrate new technologies into your existing environment? Are you ahead of your competition? Does it give diners the impression that you’re part of the future, not the past?

All of these points are things you should be considering when planning your business’s catering environment and requirements.

Our team of in-house catering design and planning specialists will bring insight, industry expertise and technical know-how to your project.  Whether it’s a new-build or refurbishment of an existing facility, we work to the Riba Stage Plan of Work (2013) 0-7, while using the industry’s leading software Revit.

Having worked with hundreds of clients over the years, we’re experienced in preparing attractive drawings and presentations to help stakeholders share your vision. At the same time, our plans translate smoothly into building projects that are affordable to execute within your timescale.

We work hard to understand your objectives, whether you’re a restaurant looking for excellence while improving the bottom line, or a school aiming to improve the dining experience for staff and pupils. We’ll listen to what you need, and then we’ll add our practical magic to make your visions come to life.

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Photo of a bar next to the design

  • The team, led by Carla McKenzie, were meticulous in every detail. They modelled the cleaning requirements to deliver the optimum solution for the facilities across EMEA, and really took time to understand the culture of our business. I have no hesitation in recommending MYA and its team – they are dedicated and innovative, and always go the extra mile.

    Natalia Ros Vargas, Office Team Leader,
  • Carla and her team have broad experience in the industry. Apart from being very supportive in inventing (new) concepts, they also make use of their many years of experience when implementing these concepts. Their ultimate goal is to let people enjoy honest and good food.

    Marcel Bisselink, Owner, Daily Fresh Food, Galeen, Netherlands
  • Carla and her team worked tirelessly with us to ensure our very international and cross-cultural needs were met with great creativity and skill. They listened to us, responded to our needs and delivered above expectations.

    Angela Hencher, Director of Business Administration, Dulwich College, Shanghai Pudong
  • They are brave enough to challenge others in pursuit of the ultimate solution, whether it be behind the scenes with kitchen flow and catering management, or front-of-house service and design.

    Richard Russell, Catering Equipment Distributor Director, Western Blueprint
  • If all companies who serve the independent school sector had your breadth of vision and openness of mind, I have little doubt that the sector would be a richer and more exciting place to be.

    Phillip Godfrey, Bursar, Halliford School
  • During the negotiation process, Carla’s knowledge and expertise enabled our company to achieve a very strong commercial outcome, and some significant savings were yielded from the exercise.

    Penny Arnold, Commercial & Operations Director, Fusion Lifestyle