Service 02
A commercial kitchen is a production facility. We design it around the menu it has to deliver, the throughput it must sustain, the people who will work in it and the building it sits in — then carry the design through procurement, installation and handover.
We start with the operational brief — covers, menu style, service periods, staffing model — and a measured site survey covering structure, drainage, ventilation routes, power and gas capacity and access for equipment.
Layouts are built around the flow of goods in, storage, preparation, cooking, plating, service and wash-up. Clean and dirty routes are separated, cross-contamination risks removed and walking distances kept short.
Equipment is specified for duty cycle, energy and maintainability, not just capital cost. Extraction, ventilation, refrigeration, electrical and plumbing requirements are coordinated with the wider building services early so nothing is redesigned on site.
A fully costed schedule is produced before procurement. We then manage supply, installation, commissioning and staff handover so the kitchen is operational, compliant and understood by the team running it.
Related project
Sample01 — Kitchen Fit-Out
Sample case study: full design, equipment specification and installation of a staff-restaurant kitchen in a live office environment.
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