Episode 01 - Kitchen Equipment: Is it Cost or Poor Planning?

Episode 04 - Large Central Food Production Facilities with Ahmed Subactogin

In this episode, we sit down with Ahmed Subactogin to explore his experience in large-scale central food production and the strategic thinking behind some of the region’s most complex facilities. As part of the CKP Hospitality Consultants team, Ahmed brings deep expertise in production-led projects, foodservice planning, and masterplanning—strengthening our multidisciplinary approach to hospitality design. The conversation takes the form of a high-level Q&A, focusing on Ahmed’s work on the Resorts World Genting central food production facilities—completed in 2018 and considered his magnum opus. Project highlights include: • Over 47 million meals produced annually • A 2,000+ m² central production facility • Delivered from design to handover in just 24 months Tune in to gain insights into large-scale food production, operational efficiency, and how facilities of this scale are planned and delivered—at speed. 🎧 Listen now.

Episode 03 - One Journey, Three Perspectives: The Stories behind the System

What builds a lasting legacy? — Many would say: a clear vision, a defined mission, and unwavering leadership.In this episode, we deep dive into the plexus of CKP through the eyes of three of its leaders, uncovering their origin stories, highlighting their unique approaches while maintaining a consistent philosophy, their challenges, and how their respective individualities have shaped our design story. ✨ One journey. Three perspectives. Inspirational wisdom.

Episode 02 - 40 Years of Trust: The CKP Story

From our humble beginnings as Creative Kitchen Planners to becoming one of the world’s leading hospitality design consultants, CKP has grown through four decades of wisdom, resilience, innovation, and above all — trust. In this special episode of Design in Service, host Melissa Yarman sits down with Alburn William, President of CKP Group Worldwide, to reflect on CKP’s 40-year journey and the impact we’ve made in shaping hospitalitydesign worldwide. Here’s to celebrating the past 40 years — and to the exciting chapters ahead

Episode 01 - Kitchen Equipment: Is it Cost or Poor Planning?

Design in Service – Kitchen Equipment: Is it Cost or Poor Planning?" hosted by Melissa Yarman In this episode, CKP unpacks one of the most overlooked challenges in construction and facilities design: why service design often fails in real-world execution. Is cost truly the issue—or is poor planning to blame? Whether you're a project manager, designer, or contractor, this conversation offers valuable perspectives that can reshape your approach. Hit play and let’s unpack this together. #PodcastDrop #CKPHospitality #DesigninService #OperationalExcellence#HospitalityInsights #DesignMatters #OperationalTalks #KitchenDesign#ProjectPlanning #ProjectManagement #CostVsPlanning #DesignThinking#ProjectInsights