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London South Bank University

LSBU achieved a 22% increase in food sales within the first month of trading with a totally redesigned restaurant and kitchen

 

 “I’ve already seen a difference, our chefs used to take almost 2 hours to prep for lunch serve, now we’ve cut that in half!… I know for a fact the cooking quality now is the best in the market.”

Nicky Gashumba – Head Chef

 

Established in Southwark in 1892, London South Bank University is one of London’s largest universities attracting students from across the globe to study all types of business, engineering and IT courses, at a stone-throw away from the city centre.

With over 17000 students and 2000 staff, the restaurant areas at London South Bank University are consistently in-use, meaning their kitchen and restaurant areas need to be able to process large amounts of food.

 

The Redevelopment

With 8 outlets, offering oriental cuisine, pizzas, fresh main meals, a dedicated chicken servery and other fresh grab and go products, LSBU found that their existing equipment could not cater to their menu, the amount of products and the quality required.

As a result, LSBU partnered with our team after the initial IFSE redesign won the project tender. Our designers worked alongside the team at LSBU and Electrolux to provide an innovative and an efficient solution for LSBU.

 

The Work

IFSE’s redesign required a substantial level of building works, these included:

  • Removal of existing catering equipment
  • Replacing the flooring with a new durable long lasting material
  • Kitchen Walls finished with the hygienic and easy-to-clean Altro Whiterock
  • New ceiling and lighting
  • New and energy efficient ventilation installed
  • New drainage system
  • State-of-the-art waste separator
  • Totally new servery area in modern and high-spec design with focus on POS displays

 

The Result

The main production kitchen with state of the art Electrolux equipment was installed which improved the quality of the menu and the speed of service. “Fresh salmon could be prepared in the morning, cooked in the combi for 8 minutes and into the new blastchiller for 90 minutes meaning the flavour is retained and it stays fresh” – Nicky Gashumba 

As a result of the complete overhaul of the servery area, the new design allowed for a quicker grab and go area for students in a rush. A 22% increase in food sales as a result.

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  • SERVERY
  • SEATING
  • DESIGN AND BUILD
  • FURNITURE
  • KITCHEN
  • EQUIPMENT

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