A commercial kitchen is a workflow before it is a room. The layout decides how many covers the line can push, how far a chef walks per plate, where the heat goes, and what the kitchen costs to run for the next ten years. Most of that is fixed on paper, long before anything is installed.
We design kitchens across the UAE as the front end of the kitchen contract — and the same team then builds from those drawings.
WhatsApp Us About Kitchen DesignWorth separating, because the two are not the same thing and people search for both using the same words.
Designs and specifies without selling you the equipment. Vendor-neutral by definition, charges a professional fee. On large or multi-party projects — a hotel, a stadium, a central production facility with several contractors — that independence is worth paying for.
Designs the kitchen and then builds it. No tender gap, no second set of drawings, one party carrying the outcome. That suits most restaurant and casual-dining projects, where the value of independence is smaller than the cost of coordinating three companies.
We are the second. We are not an independent consultant and will not present ourselves as one — we supply and install the equipment we specify. If your project genuinely needs a neutral specifier, engage one. We work to other consultants’ drawings regularly, and we will tell you when that is the better route.
The order matters. Most bad kitchens are bad because someone started in the middle.
Every piece of equipment traces back to a dish. We need the menu before anything else — it sets what has to be cooked, held, chilled and plated.
Not covers per day. What matters is what the line has to push in the busiest ninety minutes, because that sizes the cooking equipment and the pass.
Written from the first two — model by model, with loads, dimensions and clearances. This is the document everything else gets coordinated against.
Raw, prep, cook, plate, wash, waste. They have to flow one way, and the regulations on separation are not negotiable.
Where people stand, how far they reach, who crosses whom. The difference between a kitchen that runs and one that needs an extra body per shift.
Power loads, gas, water in, waste out, extraction and make-up air — coordinated with the MEP consultant and the main contractor.
Equipment layout, electrical and load schedule, plumbing and drainage. The set the kitchen is actually built from.
We wrote a longer piece on the first two steps — how a menu becomes a floor plan, with three different concepts designed into the same space.
Equipment placement, zone separation, workflow paths and clearance dimensions.
Make, model, capacity and utility requirement, line by line.
Socket positions, load capacities, isolators and junction boxes.
Supply points, drainage falls, grease line and gas connections.
Drawings from your own consultant are honoured, and reviewed for buildability. We also issue the drawings and documentation needed for approvals and permits — though obtaining the approval itself sits with you or your licensing consultant, not with us.
From brief to an issued drawing set for a typical restaurant kitchen. Larger projects — central production kitchens, multi-outlet programmes, complex shells — run up to two months.
Design runs as the front end of the contract rather than as a separate commission, so the drawings are made by the people who will build from them.
Production lead times run from design sign-off, not from contract signature. The schedule is decided here, not on site.
There is a deposit against the design stage. It is credited into the kitchen contract when you build with us, and it is not refunded if you take the drawings to another contractor.
Kitchen design, answered.
No. We are a commercial kitchen contractor that designs the kitchens it builds. An independent consultant specifies without selling the equipment; we supply and install what we specify. For projects that genuinely need a neutral specifier — large hotels, multi-contractor developments — engage one, and we will work to their drawings.
Two to three weeks from brief to an issued drawing set for a typical restaurant kitchen. Larger projects — central production kitchens, multi-outlet programmes, complex shells — run up to two months.
Obtaining approvals is not in our scope. We prepare the kitchen layout drawings and documentation to the relevant authority's requirements and issue everything needed for approvals and permits, but the submission and approval itself sits with the operator or their licensing consultant.
Design runs as the front end of the kitchen contract rather than as a separate commission. There is a deposit against the design stage, credited into the contract when you build with us.
The menu and the floor plan. Those two are enough to produce a first layout and an equipment schedule. Covers at peak and a budget range make the first draft much closer to final.
Yes, regularly. A meaningful share of our equipment supply, fabrication and maintenance work comes through consultants and designers who do not carry their own delivery teams. We honour their drawings and review them for buildability.
Those two things are enough to begin. We come back with a layout and an equipment schedule — and if the project is better served by an independent consultant, we will say so.
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