30 Fastest Growing Companies in Asia 2019 30 Fastest Growing Companies in Asia 2019 | Page 52

CKP Hospitality Consultants
Firing up the oven since ‘85
Alburn S. William, CEO
T
52
he food industry in developing
countries is as diverse as its
peoples. Depending on the
country and the cuisine in that
country, the food industry covers a
wide range of sectors from seafood,
fresh produce and traditional
foods, fruits and vegetables, meats
(processed and unprocessed), dairy
products, beverages, confectionary,
and grains and cereals among others.
The characteristics of the food and
the nature of the industry in each
category of food vary by country
and by region. It depends on the
history climate and microclimate,
cultural and agricultural practices,
the existence of a significant formal
hospitality industry, the existence
and level of development of a formal
food service sector [including
domestically grown or transnational
quick serve restaurants (QSRs)],
and the range and nature of the
DECEMBER 2019
exports markets with which trading
relationships have been established.
CKP Hospitality Consultants –
formerly Creative Kitchen Planners
– is a global hospitality design and
concept firm that assists clients
to plan, develop and implement
successful F&B venues. They’ve
been at it for over 30 years and
today, with over 1800 completed
projects worldwide, they have
set the benchmark and redefined
global standards in the hospitality
design industry. The company is
headquartered in Kuala Lumpur
with branch offices in Shanghai,
Dubai, Bangalore, and Perth have
become market leaders in each
region. They are known for their
work in world-class restaurants,
high-end hotels, casinos, theme
parks, resorts, industrial canteens,
and convention centers with projects
in Asia, Australia, Europe, the Middle
East and the Americas.
In 2012, they redefined themselves
as “hospitality consultants” to reflect
their expansion into the entire
F&B process, from planning back-
of-house facilities to the design of
fresh new dining concepts from
scratch. They have revolutionized
and brought new perspectives to
F&B, breaking the barrier between
chefs and diners. And it shows in the
results.
Its projects have won multiple
awards including a combined 13
Michelin Stars and were rated
among the top 5 foodservice design
firms globally by the acclaimed
Food Arts Magazine for work at
the Bellagio Las Vegas. Its diverse
team of engineers, former hoteliers,
chefs and mixologists ensure that
each project is looked at through
multiple viewpoints which translate
into designs that create workplaces
which are functional, ergonomic,
intuitive and efficient.
Their offerings
F&B design arm
LEVELS Studio is a F&B design arm
that specialises in the F&B strategy,
concept development, interior
design, graphic design and concept
implementation of experiential
spaces in the culinary industry.
At LEVELS, they do things differently
and that means rethinking
traditional practices. The team is
dynamic and highly imaginative
from varied backgrounds, each
brings to the table with their own
skillset and focused contribution
which are tailored from a project to
project basis.
KITCHEN & BAR DESIGN
Good design and planning are
essential to consistency in the
quality of food and beverages.
You require suitable equipment,
but equally important, design
which suits back- and front-end
staff. A poorly-designed kitchen
compromises quality and the
bottom-line. An over-designed one
will require more capital investment