Kitchen Design

What We Do

Working with the top Corporates and Architects of the nation has enabled us to build a strong reputation for providing top-notch custom Commercial Kitchen Design and foodservice Consulting Services.

Our process begins with the objectives of the operation and the goals of the design team.

We consider issues as they relate to flow, aesthetics, and budget in order to develop a conceptual layout for the foodservice areas. Once all involved parties agree upon a conceptual layout, the plan is produced in CAD and delivered to the appropriate parties. A plan, properly scaled, will itemize each and every pieces of fabricated and imported kitchen equipment. Additional plans will indicate electrical, plumbing and ventilation etc. requirements for all of the kitchen equipment.

More detailed information regarding the phases within the design process can be accessed in the services section below:


A review of past, present, and desired future operations is carried out to assist with a comprehensive plan for the future. The present and future direction of the operation is analyzed, and the results are translated into a long-term plan of action.

Concepts such as phasing and future procurement are utilized to develop a thoughtful, cost effective, flexible plan for the future.

Space Planning

Where applicable, the available space is reviewed to determine square footage allocation for the required foodservice functions. Areas required to support the foodservice operation are identified and reviewed with the operator, owners, and design team members. Estimates of square footage required for each area within the foodservice spaces are developed and discussed. Discussion occurs regarding relationships between areas internal and external to the foodservice space. Adjustments are made, as required.

Conceptual Design

Once the space planning phase has been completed, drawings are developed to indicate general locations and relationships for all of the foodservice areas. These drawings are proportional to the architectural plans provided. Adjustments are made, as required.

Schematic Design

Once the Conceptual Design phase has been completed, each area within the foodservice space is designed to indicate general locations of the commercial kitchen equipment. The overall layout is established. Key equipment locations are identified. Adjustments are made, as required.

Design Development

Once the Schematic Design phase has been completed, the equipment layout is finalized. Plans are produced to scale, with all equipments tagged and identified by an equipment list and specifications data sheet. Adjustments are made, as required.

Utility Load Data Sheets

Once the equipment and general layout have been identified, a data sheet is provided outlining estimated utility requirements for the kitchen equipment. This sheet is produced to assist the project engineers with their initial planning efforts. As the layout often changes during the design process, these preliminary loads are designed to assist with early planning of the building systems.

Foodservice Utility Requirements

Once the Design Development phase has been completed, plans are developed indicating the electrical, plumbing, and ventilation requirements and building conditions requirements for the kitchen equipment. These plans indicate the size and height for each utility required to support the kitchen equipment. These utility requirements plans are used by the engineers as a guide for developing their building systems.

Detail Drawings and Technical Data Sheet

Elevations and/or isometric drawings are developed where necessary to provide clarification and information to the bidding parties, as well as the construction team. Where possible, shop drawings are prepared for custom fabricated equipment. Shop drawings during the design phase improves coordination and reduces the likelihood for conflicts during construction.

Additionally we shall draw up detailed Technical Specifications of each and every piece of Fabricated Kitchen, Refrigeration and other Kitchen equipment to be installed, including details of the gauge, finish, materials etc. to be used. A separate tender specifications shall be prepared for imported and bought out equipment’s, as well.

Making Site Visits

Our representatives shall make the required visits to your site during the project period to ensure the speedy progress of work, and to guide and check the work of the various contractors in the areas under our Design Control.