Conceptual editorial image of the Food Service world

EPLACE DESIGN · Food Service

Every great experience starts somewhere.

Behind it are dozens of details that need to work, every day. That is where we help.

Experiência e operação

Behind every good experience is an operation that works.

A dessert may last a few minutes.

A memorable experience can last much longer.

For that to happen, equipment, components, spaces and processes need to work together — every day.

Conceptual editorial image of the Food Service world
  1. 01

    Choose

    The experience starts before the order.

  2. 02

    Prepare

    The team turns product and process into care.

  3. 03

    Serve

    The right detail helps service flow.

  4. 04

    Share

    What happens at the counter reaches people.

  5. 05

    Operate

    Behind the scenes, everything needs to work together.

For those in front of the counter, everything looks simple.

For those behind it, we know it is not.

EPLACE DESIGN

We work in the space between the experience and the operation.

We develop components, accessories and physical solutions that help Food Service companies improve what already exists, solve what is not working yet and create what is not available off the shelf.

Need → Product

DESIGNENGINEERING

Necessidades reais

Anyone working in Food Service knows these challenges.

Often, the problem is not the main equipment. It is the detail that needs to work better every day.

  • A part that is not available off the shelf.
  • Equipment that needs to be adapted.
  • A solution that works but could work better.
  • A need repeated across several locations.
  • A component that needs to be reproduced.
  • An idea that has not become a product yet.
Conceptual editorial image of the Food Service world

Pequenos componentes

Sometimes, the difference is in the details.

A part that fits better.

A support that is easier to clean.

A component that lasts longer.

A solution that makes daily work easier.

A good component does not draw attention. It simply works. That is exactly why we enjoy developing it.

Da necessidade ao produto

What can we develop with you?

When the standard solution does not work, we start from the real need and build something that makes sense for the operation.

01

Special components

Parts developed for a specific operational need.

02

Adaptations

When equipment or a structure needs to work differently.

03

Stainless steel and aluminium solutions

Components and assemblies designed for professional environments.

04

Part reproduction and improvement

We study an existing part to reproduce, adapt or improve it.

05

Prototypes

We build the first model to test before producing a quantity.

06

Small and medium runs

Consistent production of an approved solution.

Conceptual editorial image of the Food Service world

Food Service

Especially for frozen dessert operations.

Ice cream shops, gelaterias, açaí shops and other dessert operations combine product, equipment, display and service in a very particular way.

When a need has no ready-made solution, we can help develop what is missing.

Ice creamGelatoAçaíDessertsCoffee shopsPatisseriesFranchises

Operação

We also see the operation through its details.

Conceptual editorial image of the Food Service world
componentsupportpanstructurefinishmodule

Como trabalhamos

Development also means talking, observing and testing.

Engineering appears at the right moment: as the means to turn an operational need into something that can be tested, adjusted and produced.

Conceptual editorial image of the Food Service world
  1. 01

    Understand

    First, we listen and observe.

  2. 02

    Think

    We explore possibilities.

  3. 03

    Develop

    We turn the idea into something tangible.

  4. 04

    Test

    We see what works and what needs to change.

  5. 05

    Adjust

    We improve the details.

  6. 06

    Produce

    When it is ready, we manufacture it.

Crescimento

A solution that starts in one location can grow with the operation.

We develop the first unit without losing sight of repetition, consistency and future uses.

1 location
several locations
network

Como começar

You do not need to arrive with a finished project.

It can be an idea, a photograph, an existing part, a drawing, a video showing the problem, or simply an explanation of what needs to work better.

IdeaPhotoPartDrawingProblem

Food Service

Who can we help?

Networks and franchises

To adapt, improve and standardize solutions between locations.

Dessert operations

Ice cream shops, gelaterias, açaí shops, coffee shops and patisseries.

Growing companies

When a solution needs to support new formats and locations.

Equipment manufacturers

When a specific component or assembly needs development.

Studios and partners

Architecture, design and rollout teams that need a special-component partner.

Real projects

A real problem. A solution developed for the operation.

This space will feature real sector projects only when photographs, information and publication permission are available. We do not use conceptual images to represent completed work.

Comece por aqui

Let’s talk about what you need.

You do not need to know exactly how to solve it. Tell us what is happening and, if you can, show us a photo. We will begin by understanding it together.

FAQ

Frequently asked questions

Do you develop parts that do not exist yet?

Yes. We can start from a need, idea, drawing, existing part or other available material to assess development.

Do I need a finished project?

No. The first step is to understand the need and assess the best path.

Do you work with stainless steel?

Yes. EPLACE DESIGN develops and manufactures solutions using stainless steel and other materials suited to the application.

Can you reproduce an existing part?

We can assess the existing part and study its reproduction, adaptation or improvement.

Do you support companies with several locations?

Yes. This can be especially relevant when a solution needs to be repeated, standardized or adapted across locations.

Do you manufacture small quantities?

Depending on the solution and processes involved, we can assess prototypes and small or medium runs.

Conceptual editorial image of the Food Service world

In the end, everything needs to work for someone.

For the person preparing.

For the person serving.

For the person managing.

And especially for the person on the other side of the counter.

From need to product.

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