Hotels & leisure

Breakfast for two hundred, a wedding at seven, and the linen still has to be back by morning.

Hotels can place very different demands on the same back-of-house operation. From breakfast and restaurant service to functions, bars and laundry, we design, supply, install and maintain commercial kitchen, refrigeration and laundry equipment around the way your property actually operates.

Talk to us about your hotel 01200 411 914

PropertyBoutique B&Bs to large leisure properties

ServiceRestaurant, bar, laundry

ScopeAd-hoc repairs to full fit out

Chefs plating cooked breakfasts on a stainless steel cookline in a hotel kitchen

What we size forBusiest service, not the average dayEquipment capacity planned around your peak demand

What is different here

One property, several demands

Breakfast, restaurant service, functions, bars, housekeeping and leisure facilities can all place different demands on equipment. We look at how the whole operation works before specifying what goes into it.

The breakfast peak

Breakfast can create one of the busiest periods of the day. Cooking, holding, refrigeration and warewashing are specified around the covers and style of service your property needs to deliver.

Peak-hour sizing

Restaurant & function catering

From everyday restaurant service to weddings, conferences and events, we consider how the kitchen needs to perform across different service styles and volumes.

Flexible kitchen specification

Hotel laundry

Where laundry is processed on site, we size washing, drying and finishing equipment around linen volumes, available space and the turnaround the operation requires.

Linen demand

Bar and cellar

Glasswashing, ice, bottle cooling and cellar cooling are refrigeration jobs, and they fail on a Saturday night if nobody services them.

Included in scope

Working around guests

Access, noise and disruption all matter in an occupied hotel. Installation is planned around the property wherever practical to minimise interruption to guests and service.

Occupied-site working

Energy and running costs

Equipment is specified with capacity, efficiency and expected usage in mind, helping balance initial investment with long-term running costs.

Whole-life value considered

Refurbishing a kitchen or opening a new property?Send the covers, the bedroom count and a floor plan. We will come back with a layout and an equipment schedule.

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Scope

Front of house, back of house, and the bit nobody sees

From the main kitchen and bar to refrigeration and on-premise laundry, we can bring the equipment requirements together under one supplier, whether you’re replacing a single machine or delivering a complete refurbishment.

Kitchen

Built around how your kitchen works

From breakfast and restaurant service to functions and room service, equipment is specified around the way your kitchen needs to work.

Combi ovens, ranges and cooking equipment
Extraction and ventilation
Griddles, grills and holding equipment
Warewashing sized around service demand
Prep, counter and upright refrigeration

Laundry

On-premise linen, properly planned

Where linen is processed on site, we specify equipment around the volume, available space and turnaround required.

Commercial washer-extractors
Commercial tumble dryers
Rotary ironers and finishing equipment
Automatic chemical dosing
Ventilation, extraction and associated services

Refrigeration

Cellar, bar and kitchen

Refrigeration across the property, from the kitchen and bar through to cold storage and ice.

Upright, counter and undercounter refrigeration
Cold rooms and freezer rooms where required
Bar and back-bar refrigeration
Display and service refrigeration
Ice machines and specialist refrigeration

Hotel linen laundry with commercial washer extractors, a rotary ironer and stacks of clean white linen

Linen back when you need itEquipment sized around volume and turnaround

On-premise laundry

Commercial laundry built around your linen demand

Laundry capacity matched to demand considering bedrooms, restaurant linen, towels and other items processed on site.
Washer-extractors and dryers correctly sized helping the laundry process its workload efficiently within available operating hours.
Finishing equipment specified where required including rotary ironers for properties processing flatwork and bed linen in-house.
Water, drainage, power and ventilation considered so equipment is specified around the services available on site.
Automatic chemical dosing available helping provide consistent results while simplifying day-to-day operation.
Spa and leisure laundry considered separately where required particularly where towel volumes create additional demand.

Functions

Function catering puts kitchen capacity to the test

Weddings, conferences and events can create very different demands from everyday restaurant service. We consider cooking, regeneration, holding, plating and warewashing so the kitchen can support both day-to-day service and larger functions.

Hotel banqueting kitchen with heated holding cabinets and plating trolleys ready for a function

Cooking and regeneration capacity planned around the style and scale of function catering.
Holding and plating space considered as part of the kitchen workflow for larger services.
Warewashing capacity matched to the volumes returning from restaurant and function service.
Heated holding and mobile equipment available where food needs to move between preparation and service areas.
Storage for crockery and service equipment considered within the overall layout.
Additional service requirements such as temporary or external catering areas can be incorporated where required.

Groups and estates

One specification across every property

For hotel groups and multi-site operators, we can help create consistency across equipment specification, servicing and reporting while still allowing for the requirements of each individual property.

Standardised equipment specifications where appropriate across properties and refurbishments.
Asset records covering kitchen, refrigeration and laundry equipment across multiple sites.
Planned replacement programmes to help identify ageing equipment and future capital requirements.
Consistent service reporting across individual properties or the wider estate.
Refurbishments and installations planned around occupancy helping minimise disruption to trading.
UK-wide support for individual properties and multi-site groups.

Talk about a group rollout

Hotel bar back of house with an undercounter glasswasher, bottle cooler and ice machine

How it runs

From survey to a property ready for service

Survey

We discuss covers, service styles, function requirements, laundry demand, existing equipment, available services and site access.

Design & specification

Layouts and equipment schedules developed around the operation, available space, services and budget.

Programme

Delivery and installation planned around the property, with phased works or temporary arrangements considered where required.

Install & commission

Equipment installed, tested and commissioned, with relevant documentation and handover provided.

Ongoing support

Reactive repairs, planned maintenance and service contract options available across kitchen, refrigeration and laundry equipment.

Questions

What operators usually ask first

Can you work around our occupancy and function bookings?

Yes. Where possible, we plan installation and refurbishment work around your operation, taking into account occupancy, service times, functions and access. Depending on the project, work can be phased and temporary arrangements can also be considered to help minimise disruption.

Should we bring our laundry in-house?

It depends on your linen volumes, available space, turnaround requirements and how you currently manage laundry. We can help specify an on-premise laundry around your operation, whether you’re replacing a single machine or planning a complete laundry facility.

Can you look after our bar and refrigeration equipment?

Yes. We can supply, install, repair and maintain commercial refrigeration across the property, including kitchen refrigeration, bottle coolers, back-bar refrigeration, ice machines and cold storage. This can also be incorporated into a wider service and maintenance agreement.

How quickly can you attend a breakdown?

Response times depend on location, engineer availability and the nature of the fault. When you contact us, we’ll assess the issue and arrange attendance as quickly as practically possible, keeping you informed throughout.

Can you work with our existing equipment and brand standards?

Yes. We work across a wide range of commercial catering, refrigeration and laundry manufacturers, whether the equipment was originally supplied by CKLS or not. Where a hotel group has preferred brands or equipment standards, we can work with these when specifying replacements, refurbishments and new projects.

Can you help with finance or phased investment?

Yes. Whether you need a one-off equipment replacement or are planning a larger refurbishment, we can offer outright purchase as well as leasing options, subject to approval. We can discuss the options available and help you choose an approach that works with your budget and project requirements.

Talk to us about your hotel

Send the covers, the bedrooms and the linen weight.

We will survey the site, model the options where the answer is not obvious, and quote a specification you can take to a board.

Speak to the team · Mon–Fri 9–501200 411 914