Business & Industry

Guardian relocated 1400 staff to a purpose built new headquarters in Kings Cross, London. Tricon were appointed to prepare a suitable foodservice strategy for the building and develop and detail the food and beverage designs. Our spectrum of services included tendering the catering operation and key soft service contracts.

Tricon developed a food service strategy and full design for the refurbishment of the catering facilities. With a site population of 3100, the design encompassed a servery for the partners and a cutting edge staff restaurant. The project also included a large hospitality pantry with butler service to a full floor of variously sized meeting rooms and a client dining room kitchen.

Strategy and design for new campus by Energy City. We were supporting the architectural team, SOM, which is based in London and New York. The project is now in detailed design stage. Our brief covers all foodservice on the main campus and also the nearby Beach & Boating Club. Design for new staff catering facility administration offices in Ras Laffan.

Tricon was employed to develop a foodservice strategy for the building which addressed the developers, Swiss Re, specific requirements as well as providing a strategy for the buildings tenants. Levels 39 & 40 now house an 85-seater fine dining restaurant and stunning viewing lounge supported from a central production kitchen on level 37.

Tricon developed the foodservice strategy and designs for the merge of 3,200 staff to their European headquarters. A unique foodservice strategy based on a cross-mixed subsidy model was developed which at the time was the first in the UK. The range of outlets included a 520 seat staff restaurant, a 120 seat sandwich deli and a 100 seat coffee bar designed to run the length of the building's intern

Tricon developed a complete catering brief - from advising on the appropriate level of catering to designing kitchen layouts capable of delivering menu, operational concepts and meeting projected demand. The high cultural mix of workers from the large ex-pat community to local workers presented challenges of providing a wide range of services over long and varied working hours.