We are very proud to announce that TAG Catering Equipment is a 3-time finalist at this years ceda Grand Prix Awards for the Design Projects and Project Management categories. This includes projects for RATIONAL UK, The Sloane Club and Pavyllon London.
The ceda Grand Prix Awards are the highlight of the catering equipment industry calendar, part of the annual ceda Conference. The awards aim to recognise excellence in hospitality and foodservice projects across the entire industry.
The ‘Design Project’ category recognises original and sustainable designs, aswell as professional installations which overcome challenges, resulting in a high level of client satisfaction.
The ‘Project Management Excellence’ category recognises all aspects of project management from effective communication and documentation practices, managing change and cost control, project execution and a high-level of client satisfaction.
Design Projects
£100k – £250k category – RATIONAL UK: Customer Experience Centre
Acting as the principal designer and project manager, TAG was able to support RATIONAL UK with a full turnkey refurbishment. Designing a multi-zone open plan space with a coffee & bar counter, breakout area, and a cooking & demonstration zone.
Our scope included everything from initial conceptual interior design sketches to strip-out and full on-site build, including installation of the RATIONAL equipment itself.
It was our application of ideas and new concepts which has provided RATIONAL with a unique space, to stand out from the competition and help create an immersive experience.
We were able to achieve and surpass everything RATIONAL UK set out in the brief and more, without any compromises!
Overall, our meticulous planning, design expertise, and project management skills transformed RATIONAL UK’s demo kitchen into a state-of-the-art space that effectively showcases their brand and capabilities.
£1m+ category – The Sloane Club
The Sloane Club entrusted TAG with a comprehensive kitchen refurbishment, transforming their existing ground-floor kitchen from a dated gas operation to a state-of-the-art, fully-electric culinary haven. The project encompassed the full realization of the basement production kitchen, further enhancing The Sloane Club’s culinary capabilities.
Two bespoke DeManincor cook suites, featuring the first-ever touchscreen controls to be used in the UK were incorporated, elevating the user experience, and offering unparalleled precision. This was paired with a revolutionary, bespoke refrigeration system that was designed around a centralized pack.
This pioneering approach significantly reduces energy consumption, minimizes ambient heat within the kitchen, whilst optimising fridge capacity, fostering a more sustainable and comfortable working environment.
We estimated significant operational energy and carbon savings at the beginning of the project:
- An estimated £845k total financial savings over 10 years based on induction, energy management and remote refrigeration systems.
- An estimated 1,213 kWh saved per day which is the equivalent to the average consumption of 152 homes using 8 kWh of electricity per day!
- An estimated 97 tonnes of operational CO2 are saved per year. Equivalent to 7.6cars driving 23,000 miles each (that’s once around the world each!)
After reviewing the actual kWh usage on every asset in the kitchen 9 months after completion, the results are impressive, exceeding initial projections by 28%.
- £118k total financial savings per year
- 578,108.29 kWh saved per year
- 11,574.90 kg of CO2e saved per year
Project Management Excellence
Pavyllon London at Four Seasons Hotel London Park Lane
Whilst enjoying a pre-existing relationship with the Hotel providing service and maintenance support, we were brought on board 18 months from the start and some 6 months into the build! We were selected for our experience of delivering projects of this complexity and calibre; taking on the project this late in the project process was a huge challenge.
Before starting the project, it became apparent that there was no coherent implementation schedule in place and no coordinated management of trades, suppliers, and contractors. We quickly understood the complexity of design and build (features including bespoke plinths, cantilevered cupboards, specially sourced granite tops etc.) coordinate with tradesman, electrical contractors, and main builders to produce defined programs of work and co-ordinate services – all far beyond the initial scope.
The project scope continued to expand significantly, encompassing not only the main kitchen but also various ancillary areas, including show kitchen, pantry, bakery, wine caves, multiple bars, and the main pot wash. Through clear communication, we efficiently integrated this change; providing prices and designs then sourcing equipment.
The ultimate testament to the project’s success is Pavyllon securing a coveted Michelin star within a year of opening and that despite all the challenges and hurdles encountered TAG managed to deliver the project on time and to budget.
