Site Measurement & Requirement Mapping

We measure every inch of the kitchen zones — from main prep areas to bar counters and cold rooms — and gather detailed requirements from all departments.

Stakeholder Coordination

We align with your chef, architect, civil, electrical, gas, plumbing, and ventilation teams to ensure every element fits into one integrated design.

Zone-Wise Layout Design

We design kitchen layouts that support flow, hygiene, safety, and peak-hour capacity:
 

• Main Kitchen

• Bakery & Pastry Section

• Bar Area

• Pantry & Guest Buffet (Live Areas)

• Cold Store (Veg/Non-Veg)

• Wash & Prep Areas

• Dry Storage

• Staff Cafeteria, Lockers & Changing Rooms

Utility Planning

• Electrical Load & Connection Plan

• Gas Piping & Safety Device Integration

• Plumbing & Drainage Points

• Exhaust & Ventilation Layout

BOQ & Specification Sheet

We provide detailed BOQs with exact model numbers, sizes, capacities, and installation notes - ready for vendor quotes.

Installation Supervision

We conduct site visits during installation and verify the implementation. We solve execution hiccups on the go and certify the kitchen for final use.