Total Hospitality

Transforming Cafeteria and Food Court Operations

We as food service consultants specialize in revolutionizing cafeteria and food court operations through sustainable back-of-the-house design. With a passion for environmental stewardship, we prioritize eco-conscious solutions that minimize waste, conserve resources, and reduce carbon footprint while optimizing operational efficiency. From energy-efficient kitchen equipment to innovative waste

management systems, we tailor our designs to meet the unique needs and goals of each client. Our comprehensive approach encompasses thorough environmental assessments & strategic procurement practices to ensure the seamless integration of sustainable practices into everyday operations. By partnering with us, cafeterias and food courts can not only lower their environmental impact but also enhance profitability, brand reputation, and customer satisfaction.

Why Choose Us

Optimized Workflow

Food service consultants with expertise in back-of-the-house design understand the intricacies of kitchen operations in cafeterias and food courts. They can create layouts that maximize workflow efficiency, minimize bottlenecks, and facilitate smooth operations, leading to faster service and improved customer satisfaction.

Space Utilization

Consultants specializing in back-of-the-house design have the knowledge and experience to optimize space utilization in cafeterias and food courts. They can design layouts that make the most of available space, ensuring that kitchens are equipped with the necessary equipment and storage solutions while maintaining a comfortable working environment for staff.

Compliance and Safety

Back-of-the-house areas in cafeterias and food courts must comply with health and safety regulations to ensure the well-being of both employees and customers. Food service consultants are well-versed in these regulations and can design kitchens that meet or exceed industry standards for cleanliness, sanitation, and food safety.


Investing in a food service consultant for back-of-the-house design can ultimately result in cost savings for cafeterias and food courts. By optimizing workflow, space utilization, and compliance with regulations, consultants can help reduce operating costs, minimize waste, and maximize profitability over the long term.


Our Services

We provide more than just services

    Assessment and Analysis

Consultants conduct assessments to analyze current waste management practices and identify areas for improvement. This involves evaluating waste generation, segregation, disposal methods, and recycling initiatives.

    Strategy Development

Consultants develop customized waste management strategies tailored to the specific needs and goals of the client’s food service operation. This includes implementing waste reduction techniques, improving recycling programs, and optimizing waste disposal practices.

    Training and Education

Consultants provide training programs and educational workshops to educate staff on proper waste management procedures. This includes teaching employees how to segregate waste, implement recycling initiatives, and minimize food waste through portion control and inventory management

    Implementation and Monitoring

Consultants oversee the implementation of waste management initiatives and monitor their effectiveness over time. This involves tracking waste generation rates, analyzing recycling rates, and identifying opportunities for further improvement.


What Our Client's Says


institutional canteens, food courts and cafetarias

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