HPG Consulting
We are passionate Food Service Consultants!
We will help you achieve your goals through design and implementation of Foodservice facilities.
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DESIGNS
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COUNTRIES
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CUSTOMERS
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INDUSTRIES
We are trusted by Iconic Brands
We are privileged to work with some of the world’s leading brands in industries including hospitality, healthcare education, corporate and more. This is a representation of our valued clients, however not an exhaustive list of the brands we represent every day.
Case Studies
Explore some of the transformations we were instrumental in achieving.
COMPANY STORIES
The hpg blog
In the two decades of being professional consultants for commercial kitchen design, laundry design and solid waste management, we have created a library of questions & answers, insights, SOPs and more, that continue to guide us towards better designs, solutions and strategies for our clients.
Kitchen Incubators and everything about them
A licensed business space that is certified for food processing is referred to as a shared-use kitchen. Renters and members can use the kitchen for
What is a commissionary Kitchen?
“People want to know where their food comes from now more than ever.” Today’s food movement emphasizes organic, farm-to-table, and local food trends in which
Top 5 Ways To Successfully Run An Eco-Friendly Restaurant
We are in a highly concerning situation, as our planet faces numerous environmental threats. Because of the growing threat, every human being must save the
The 5 types of Ghost Kitchen
A ghost kitchen is a restaurant that only offers food for off-premises consumption. Most ghost kitchens are delivery-only, taking orders only through first-party and third-party
Essential equipment for Schools: Commercial Kitchen for Schools
A good school kitchen should contain food processors, ovens, and dishwashers. In addition, industrial scales and refrigerators are required for food measurement and preservation. For
Things to consider for your Restaurant Floor Planning
There are numerous variables to consider. There are no two restaurant kitchens alike, especially for different restaurant types such as full service and quick service,
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