When the Kitchen Doesn’t Work, Everything Suffers
Designed for Performance. Built to Endure.
A commercial kitchen should support your business — not slow it down, inflate costs, or reveal problems after opening.
With over 36 years of industry experience, I help restaurant, hotel, and central kitchen owners avoid costly mistakes through thoughtful design, independent advice, and disciplined project leadership.
THE UNCOMFORTABLE TRUTH
Most kitchen problems are not caused by staff or equipment failure.
They are caused by decisions made too early — without the right experience at the table.
Owners quietly worry about:
• Spending heavily, yet struggling operationally
• Buying the wrong equipment and living with it
• Losing control of timelines, budgets, and accountability
• Being left alone once the project is “completed”
• Discovering the kitchen limits future growth
These concerns are real — and preventable.
THE DIFFERENCE
I represent your operational interests.
My role is to:
• Design kitchens that work under real service conditions
• Advise on equipment based on suitability, not sales incentives
• Coordinate stakeholders with clarity and accountability
• Anticipate risks before they become expensive problems
This is quiet expertise applied early — where it matters most.
WHAT I HELP YOU ACHIEVE
✔ A kitchen that performs from the first service
✔ Clear workflow that supports staff efficiency
✔ Equipment decisions you won’t regret later
✔ Controlled execution with fewer surprises
✔ A foundation that supports long-term growth
WHO THIS IS FOR
This service is suited for:
Restaurant owners planning a new opening or renovation
Hotels and hospitality operators
Central kitchens and production facilities
Investors who value risk mitigation and long-term performance
If the kitchen must work flawlessly — this level of guidance matters.
EXPERIENCE SNAPSHOT
• 36+ years in the foodservice equipment industry
• Former business owner, general manager, and regional leader
• Independent consultant across restaurants, hotels, and large-scale kitchens
Experience that protects your investment — quietly and effectively.
Begin with a Private Conversation
If you are planning a kitchen and want clarity before committing to decisions, I invite you to request a confidential consultation.
There is no obligation — only informed discussion.
Request a Private Consultation
📞 +65 8448 7399
Frequently Asked Questions
What services do you provide?
I provide end-to-end commercial kitchen consultancy, including kitchen layout planning, equipment specification, workflow optimisation, and full project coordination. My role is to ensure your kitchen is efficient, compliant, and built to perform reliably from day one.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
What types of projects do you work on?
I work with restaurants, cafés, hotels, central kitchens, cloud kitchens, and hospitality developments. Projects range from new builds and renovations to operational upgrades and capacity expansions.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
At what stage should I engage you?
The earlier, the better. Engaging at the concept or planning stage allows me to prevent costly layout errors, optimise space usage, and guide equipment decisions before they become expensive to change.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
At what stage should I engage you?
The earlier, the better. Engaging at the concept or planning stage allows me to prevent costly layout errors, optimise space usage, and guide equipment decisions before they become expensive to change.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
How do you charge for your services?
Fees are structured based on project scope and complexity. This may include a fixed consultancy fee, phased engagement, or project-based arrangement. All fees are discussed transparently before work begins.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
Can you work with my architect, interior designer, or contractor?
Yes. I regularly collaborate with architects, designers, engineers, and contractors to ensure smooth coordination and alignment throughout the project.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
How long does a typical project take?
Project timelines vary depending on scope and complexity. A typical design phase may take several weeks, while full project involvement spans several months. A clear timeline is established early in the engagement.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
Do you handle regulatory and compliance requirements?
Yes. I factor in local health, safety, and operational regulations during the planning process to ensure designs meet compliance standards.
Can you help improve an existing kitchen rather than build a new one?
Absolutely. Many clients engage me to assess existing kitchens, identify inefficiencies, and recommend improvements that enhance workflow and performance without a full rebuild.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
What information do you need to get started?
Typically:
Basic project brief or concept
Site layout or floor plan (if available)
Type of cuisine and service style
Target opening timeline
From there, I guide you through the next steps.
Lorem ipsum dolor sit amet, consectetur adipisicing elit. Autem dolore, alias, numquam enim ab voluptate id quam harum ducimus cupiditate similique quisquam et deserunt, recusandae.
Get In Touch
Email: [email protected]
Address
18 Boon Lay Way, #04-147, Tradehub 21, Singapore 609966
Assistance Hours
Mon – Sat 9:00am – 8:00pm
Sunday – CLOSED
Phone Number:
65-8448 7399
Office: 18 Boon Lay Way, #04-147, Tradehub 21, Singapore 609966
Call 65 8448 7399
Email: [email protected]
Site: www.anthoniang.com
