about

FOOD SERVICE DESIGN INDIA (FSDI)

Food Service Design India (earlier known as Hotelconsult Orient) commenced its business in 1994 as facilities planning consultant for Radisson Hotel, Delhi. Mr. Sunil Khanna, Founder & Principal Consultant of FSDI (DCE 1979, Bouygues S.A., France, Ex FCSI member) partnered with several illustrious hotel professionals as working partners / associates including Mr. Rishi Dayal (I.H.M. Kolkata, OCLD 1979, EIH), celebrity chefs Rajeev Chowdhry (Executive Chef Oberoi Towers – Mumbai and Oberoi Soaltee – Kathmandu, Chef H.S. Malik (Executive Chef at The Oberoi, New Delhi / ILO FSDI), India’s best known trainer for the hospitality industry, Mr. Arun Aggarwal (Head of Oberoi Centre for Learning & Development, head of Welcome group Management Institute) followed by Chef Garima Prakash (Indian Master Chef) and others.Thanks to these high quality professionals, FSDI bagged a number of prestigious assignments and developed tremendous expertise in the field of food service design and facilities planning for hotels, restaurants, base kitchens, bakeries, corporate cafeterias and hospital kitchens.

Food Service Design India has a good understanding of designer show kitchens, theater kitchens, buffet counters and bars with ample strengths in detailed engineering for central kitchen ventilation, LP Gas Systems and Fire Suppression Systems. We are well versed with fire safety related features such as fire egress norms, compartmentalization with fire doors, fire rated ducting, etc. We also have good capabilities to plan kitchens with ideal work flow without back tracking, zig-zag movements and re-handling yet ensuring unitization of load and ergonomy. We also possess in depth knowledge of latest designs of food service equipment, MEP services, time schedules for delivery of supplies / site execution and costs.

DESIGN TEAM AT FOOD SERVICE DESIGN INDIA
FSDI design team is a blend of hospitality and engineering professionals. The design team consists of experienced chefs with expertise in different cuisines, F&B professionals with expertise in hotels, QSR’s and institutional catering operations; engineers with expertise in design and fabrication of custom food service equipment, design and construction of kitchens and services, vendor management and project management; and very competent CAD operators.