Sprint Group’s team completed a number of projects for Burger King in August and September.
The schemes included the well-known chain’s sites in Chelmsford and Boston, Lincolnshire in order to help welcome back customers after the Covid-19 shutdown.
The Boston project was a new drive-thru restaurant on the outskirts of the town. This modular kitchen format incorporates customer internal and drive-thru collection points and is said to conform to the highest hygienic and operational standards required by Burger King.
The Chelmsford site is located in an ex-retail unit in a busy shopping centre with two entrances. As such it was a more complex site due to the size, shape and location of incoming services. Close collaboration between the Burger King project manager, Sprint designers, project managers, engineers and contractors reportedly ensured that the bespoke, fabricated equipment was designed to fit into the newly-configured building structure.
John Evans-Skinner, head of construction at Burger King said: “I have always found Sprint to be willing to talk through all aspects of the kitchen area, whether it be on the smallest detail or the overall design and bring their expertise and experience to the table for the benefit of all.
“They have never let me down when faced with any adversity either on site delivery or at the design stage and have delivered multiple kitchens across the country simultaneously for me. There is always a sense of ownership from the whole Sprint team which continually shows through with the end product when handed over.”