Commercial Kitchen Design
Layouts, workflow and equipment planning that let your kitchen produce your menu at full volume.
Design around the menu
A kitchen should be built for the food it has to produce.
We start with your menu and service volume, then work backwards into stations, equipment and flow. Our team has designed and worked in production kitchens across 15 countries, so we plan for real service conditions — not just floor plans that look tidy on paper.
What we help with
Whether you are building out a new space or fixing bottlenecks in an existing one, these are the areas we cover.
Station & workflow planning
Station-by-station layouts that shorten steps, separate raw and ready-to-eat work, and keep tickets moving during peak service.
Equipment specification
Right-sized equipment lists with capacity, utility and budget trade-offs explained in plain terms before you buy.
Buildout & vendor support
Guidance during buildout so contractors, vendors and inspectors are working from the same plan.
Existing kitchen tune-ups
On-site review of an operating kitchen to find the bottlenecks costing you speed, labor or food quality.
Planning a new kitchen or fixing an old one?
Send us your menu and floor plan. We will tell you what we would change and what it takes — no obligation.
Let’s Work Together
Tell us about your project and we will follow up personally. You can also reach us at (407) 579-0817.