NO TWO PROJECTS ARE THE SAME
OUR APPROACH IS TO CREATE A BESPOKE PACKAGE OF FF&E AND OS&E SERVICES TAILORED TO INDIVIDUAL NEEDS
We believe that a firm understanding of the creative vision forms the foundation for any FF&E project. Our technical specification knowledge, married with a robust procurement methodology, and an understanding of the global marketplace translates into minimum risk, and maximum value for money.
These projects demand careful budgeting, and quantification, to ensure the correct numbers of products at the right standards are ordered. This complexity is further compounded by the popularity of open kitchens, and the intricate coordination between food, and beverage outlets and design.
Egg’s skills and services encompass the entire procurement journey, for both FF&E and OS&E projects; approached in a style that matches each client’s requirements. We employ a combination of transparent procurement management and cost management to work seamlessly together, ensuring that each project
is delivered to the expected standard.
We offer our clients an innovative, and tailor made service, that is solely pertinent to each individual client, rather than the usual uniform approach. This methodology is particularly suited to a high-end boutique hotels and residential projects.
THE MAINE OYSTER BAR & GRILL
CUT BY WOLGANG PUCK
The company is headed up by Wayne Latham, who has been in the procurement industry for over 20 years. His vast experience underpins our professional offering
Our creative flair derives from Wayne’s background of working with some of the world’s finest hotels and creative minds.