Answers to what clients ask us most often. Something missing? Just write to us.
HPM Consult plans commercial kitchens and advises in foodservice. Our work spans three capabilities: commercial kitchen planning (technology to HOAI, tendering to GAEB and EU law, BIM, 3D renderings, construction supervision), foodservice consulting (concepts, profitability forecasts, location analyses, operator search) and an all-in-one solution where we act as general contractor together with partners.
As early as possible — full stop. The sooner specialist kitchen planning is part of the project, the cleaner the interfaces to ventilation, electrical, plumbing and structure come together. Bring us in late and you'll pay for it in costly rework.
It depends on scope, complexity and the phase involved. Our fees follow established principles of specialist planning. Tell us about your project and you'll get a tailored proposal — no guesswork.
It varies widely with size and phase. An initial concept can take a few weeks; supporting a full build runs the length of the project. Once we've scoped your needs, we'll give you a timeline you can rely on.
Yes. We plan the entire kitchen technology in accordance with HOAI, tender to GAEB and EU procurement law and work with the BIM method. On request we produce high-quality 3D animations, renderings and 360° walkthroughs.
We coordinate the building services closely with the responsible specialist engineers. Our job is to drive the kitchen-specific requirements and define the interfaces so the whole system actually works as one — not as a set of disconnected parts.
Yes — refits are core business for us. We assess what's already there, find the savings, and develop a solution that slots into your running operation with minimal disruption.
With the all-in-one solution we take on the role of general contractor together with experienced partners. You have one point of contact and we own the project from the first idea to turnkey handover — including schedule, cost and quality responsibility.
We plan for hospitality, industry and staff catering, hospitals and care facilities, universities and schools, public clients as well as caterers and restaurants. Our clients include Mandarin Oriental, Hilton, BMW, Mercedes-Benz, Telekom, Dallmayr and several universities and hospitals.
Energy efficiency, natural refrigerants and resource savings are built into our planning as standard. And we always weigh them against profitability — because in a well-designed kitchen, the two go hand in hand.
Yes — wherever it delivers measurable value. The key is designing in the technical groundwork (connections, floor space, interfaces) during the planning phase, so you're ready when you want it.
Our office is in Sauerlach near Munich. We work across Europe and have already delivered projects in most European countries — including Paris, London, Nice, Dubai and Odessa.
HPM Consult was founded in 1981 by Hans Peter Mühlethaler and has been in business for over 40 years. Today the family business is run by André and Linda Mühlethaler. In that time, more than 500 projects across Europe have taken shape.
Yes. Beyond planning and commissioning we offer coaching during live operation, optimise existing facilities and workflows and support training and development programmes.
Best with a short, no-obligation conversation. Describe your project via the contact form or by phone on +49 8104 660 642 — we get back to you with an honest first assessment.