Restaurant Kitchen Design

The layout entirely depends on the site configuration and your restaurant menu. The hood exhaust system is the most expensive part of a commercial kitchen. The building department requires a full facility floorplan with mechanical drawings and kitchen schedule.
The site survey with a restauranteur interview establishes the type, size, and brand of kitchen equipment. Followed by architectural drawings and filing.

Hire and manage the team of highly skilled fabricators, plumbers, electricians, floor, wall, ceiling subcontractors, carpenters, and equipment installers. Licensed architectural, engineering, and general contractor are bonded and insured.
Quality of assurance is performed at each step of construction. Restaurant kitchen contractors build and install in compliance with a local building code. Full-service restaurant ideally takes 40% of total restaurant including service area and storage with a minimum of 35%. The take-out commercial kitchen is 80% of total square footage.

Select the right equipment and save today. Designing a layout establishes equipment’s brand, size, and type.