With original foundations in some of Sydney's more notable establishments, John has a career now spanning nearly 35 years as Designer, Management Consultant, Director, General Manager, Operations Manager and Executive Chef in the food services, hospitality and catering industries. John possesses a thorough understanding of kitchen, bar & food service operations.
He has a hands on understanding of how to make these areas work efficiently - from a design, operational and management perspective. John's specialty is developing operationally efficient solutions to complex food and beverage spaces. After qualifying internationally as an architect, Deepesh completed a Masters in Project Management & Construction (UNSW).
He has a hands on understanding of how to make these areas work efficiently - from a design, operational and management perspective. John's specialty is developing operationally efficient solutions to complex food and beverage spaces. After qualifying internationally as an architect, Deepesh completed a Masters in Project Management & Construction (UNSW).
Services
By combining our approach to technology and skills set, we are quite often required to provide unique and/or innovative solutions to meet specific client requirements and priorities. We focus on energy savings, minimising environmental impact footprint, minimising maintenance and essentially, reducing on going operational costs for the end user.
SDG was formed over 30 years ago providing specialised design services in commercial kitchens, bars, and laundry spaces. Over the years, SDG has expanded into many key markets in all states of Australia, New Zealand and the Pacific, Asia, the Middle East and Africa. SDG understands the importance of working efficiently.
There has been a dramatic improvement in the provision of food and beverage services within the aged care sector. Food is no longer seen as simply feeding the residents, but has now developed into being an integral experience and key facility offer. The variety, choice and quality of foods being offered have changed - not only to match the changing tastes of the residents, but also encompassing the latest culinary trends.
There has been a significant increase of 'Casual' and Chain type restaurants, however a popular and cost-effective way to dine, there will always be space in the market for high end 'haute cuisine' that offers customers a luxurious and unique dining experience. Fine dining operators understand that to be successful there has to be a 'point of difference' between their operation and that of their competitors.
As access to travel has become more accessible over recent years, the demand for suitably appointed and designed hotel properties has increased accordingly. It is no longer sufficient to provide well-appointed rooms. The dining facilities in many properties have developed into standalone attractions.
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