THE ARBUTUS CLUB
THE ARBUTUS CLUB
Project Overview
The Arbutus Club stands as one of Canada’s most esteemed private clubs, renowned for its exceptional food & beverage services delivered to members and guests.
Since its establishment in 1965, the club has experienced numerous renovations and expansions, continually evolving to enhance its modern recreational complex.
Faced with the challenge of limited space to fulfill the Chef’s requirements, our project objectives were carefully defined to ensure efficiency without compromising other food service areas.
Project Goals
Space Optimization
Efficiently utilize limited space to meet the chef’s requirements without encroaching on other food service areas, leveraging existing plumbing setups.
Efficient Cleanliness
Design and install a kitchen that prioritizes hygiene with easy-to-clean surfaces and conceals service runs for a cleaner environment.
True Collaboration
Combine industry expertise with client needs through a collaborative design process, resulting in a highly functional kitchen with minimal impact on existing structures.
Project Outcomes
Optimized Layout
Improved efficiency and aesthetics with a streamlined kitchen design and enhanced equipment placement.
Space Efficiency
Utilized existing plumbing and concealed utilities for minimal structural impact.
Peak Collaboration
Achieved swift execution and high satisfaction through coordinated teamwork and planning.
Solution & Approach
Our approach began with a comprehensive site review, taking into account the Chef’s specifications and assessing the existing conditions and limitations.
This initial phase led to the development of a schematic layout, fostering a dialogue on the advantages and disadvantages based on the current setup before progressing to the detailed design phase.
Design & Installation
Foundry Commercial Kitchens combined expertise with client needs to enhance the Arbutus Club’s kitchen.
Key upgrades included detailed working drawings for collaboration, a more efficient and hygienic plating station, expanded refrigeration, improved lighting, and optimized work surfaces.
The team also streamlined cleaning, concealed utilities for easy maintenance, and adapted seamlessly to existing plumbing constraints.
Client Testimonial
Saidi, it was a pleasure to work with you and your team right from the start. From Nick’s knowledge, Stanley’s attention to detail to you and your team. All I heard was amazing feedback from my team & managers about how good your crew was to work with during the installing process. I know the timeline from approval was tight to get it all done but you guys all dug in and just killed it really in four days.
I appreciate your work and time into this project. I will only pass on great positive comments to my friends and colleagues. I like to call the new line, The Cadillac so if you ever want to show anyone, you’re welcome to bring them by.’
Michael Couzelis, Executive Chef CCC, The Arbutus Club.
OUR TEAM
A kitchen for every need
From bustling restaurants to state-of-the-art healthcare facilities, we proudly serve a diverse range of industries with tailored commercial kitchen solutions designed to meet their unique needs.
Our senior design team handles everything from strategic planning, workflow efficiency, spatial layout optimization, process integration, and more. Their goal is to minimize bottlenecks and ensure smooth communication between teams all while maintaining safety and quality standards.
Nick Arcadi
Senior Project Manager
Stanley Tsia
Design Manager
Dara Nel-McIntosh
Senior Designer
Gunay Balkis
Design Coordinator
Haifeng Wang
Foodservice Designer
Erica Ko
Foodservice Designer
OUR TEAM
Front-of-House / Back-of-House Flow Optimization
From bustling restaurants to state-of-the-art healthcare facilities, we proudly serve a diverse range of industries with tailored commercial kitchen solutions designed to meet their unique needs.
Our senior design team handles everything from strategic planning, workflow efficiency, spatial layout optimization, process integration, and more. Their goal is to minimize bottlenecks and ensure smooth communication between teams all while maintaining safety and quality standards.
✔ Reduce wait times
✔ Reduce food wastage
✔ Improve service accuracy
✔ Elevate overall dining experience
1. Schematic Design
2. Design Development
3. Consulting & Specification
We start with an initial exploration with our clients and their space. This allows our team to establish requirements and provide solutions and layouts within architectural parameters.
A preliminary schematic layout is then developed with a focus on kitchen flow and cooking intent.
Once the general schematic has been approved by the client, we further coordinate and consult on the project with our team, which includes mechanical, electrical, architectural, and structural.
We manage the project from start to finish and continue to overcome any issues discovered during the construction phase.
Our commitment to excellence doesn’t end once the project is complete. We believe in building lasting relationships with our clients by continuing to support them long after the initial design and installation phases.
Through our consulting services, we provide expert guidance to help clients fine-tune their operations, adapt to evolving needs, and maintain peak performance in their foodservice facilities.
OUR WORK
We design, build, and supply high-performance commercial kitchens
We have forged together three distinct companies into one. A foodservice design agency (Foundry Foodservice Design) a custom stainless fabrication shop (Foundry Stainless Fabrication) and a food equipment dealership (Foundry Foodservice Equipment).
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