CASESMORE THAN 5,000 PROJECTS
OVER THE LAST 44 YEARS
Bourbon Atibaia Convention & Spa Resort
Functional Project – Equipment Physical Implementation
Bourbon spans 400,000 m², featuring 550 apartments, 3 restaurants, convention rooms with capacity for 1,200 people, exhibition halls for 5,000 people and banquet facilities for 1,700 guests.
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Electrolux
Distribution and Restaurant – Functional and Complementary Project
Kitchen designed to produce 1,200 meals at lunch peak and 3,000 meals per day, serving factory workers, administrative staff and management.
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Clube Med Resort Mogi das Cruzes
Central Production and Satellite Restaurants – Functional Project
Gastronomic complex designed to serve up to 7,500 meals per day. The project was developed using advance preparation techniques.
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Restaurante Funchal
Goals Plan – Ongoing Advisory – Operational Implementation
A refined and diverse gastronomy restaurant, located in Riviera de São Lourenço, SP – in an elegant and traditional setting, with 4,500 monthly visits.
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Pagrisa Pará Pastoril e Agrícola S/A
Projeto Funcional- Projetos complementares e Implantação Física do Refeitório de Funcionários.
A PAGRISA é o único empreendimento da agroindústria paraense no setor sucroalcooleiro, ou seja, na produção de açúcar cristal e de etanol (álcool anidro, utilizado na mistura com a gasolina e álcool hidratado, usado diretamente nos veículos flex).
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Panelinhas do Brasil
Projeto Funcional e Implantação Física da Central de Produção
Elaboramos o Projeto Executivo Funcional e Implantação Física de Equipamentos da cozinha central da Panelinhas do Brasil, localizada em Brasília/DF.
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