Tricon provided the entire spectrum of foodservice consultancy from business strategy, financial modelling, design of catering facilities to selecting a suitable caterer. The building’s unique shape created some key challenges and innovative thinking where the entire design process had to translate into three dimensions and adhere to key sustainable targets. The focus was to produce an ergonomic workplace for the catering team across the central production kitchen and satellite kitchens. We also introduced induction cooking for minimum transference of heat and kept the building’s extraction. The now iconic venue became London’s first environmentally sustainable tall building.

Services Provided
Foodservice strategy, Design and Catering tender