Let us design for you a safe and operationally-efficient and flexible professional kitchen facility,  considering kitchen design principles in other important areas critical to over-all restaurant operations: Flexibility & Modularity, Simplicity, Flow of Materials and Staff, Sanitation,  Ease of Supervision, Space, Efficiency and Functionality.

Here's what we can do for you:

• Provide Preliminary Kitchen layout design options in accordance with approximate area.
• Preparation of Final Design.
• Preparation of Bill of Materials(BOM) including equipment information such as dimensions, specification, technical requirements, budget costs and others.
• Preparation of related utilities lay-out, service connection and specification for plumbing, electrical, mechanical, gas and architectural requirement needed in the kitchen.