Commercial kitchen layout design
Planned by a chef, built for your business
A well-designed kitchen is invisible: food moves in one direction, cooks don’t collide, and the dish reaches the pass hot. A badly designed one costs money every day, in lost minutes, wasted steps, repairs and staff turnover. The cheapest time to fix a kitchen is before it is built.
HRBC’s layout service turns your menu, volumes and premises into detailed CAD drawings with zoning, equipment placement, staff and food movement, and utility and ventilation planning. Because we are chef-led, the drawings reflect how a real kitchen works during a busy Saturday service, not just how it looks on a plan.
How we help
What we do for you
Zoning
Hot, cold, prep, wash and dry-store zones arranged so each area has one job and a clear route.
Workflow & movement
One-way food flow and separate clean and dirty paths, so service is fast and hygienic.
Equipment layout & specifications
Equipment selected for your menu and volumes and placed for reach, safety and cleaning.
Utilities & ventilation planning
Power, gas, water, drainage and extraction planned with your contractors before work begins.
Dining & service areas
Pass, counters, seating and circulation arranged to serve more guests comfortably.
Buildable CAD drawings
Clear 2D drawings your contractors and vendors can build from.
Planning checklist
What we need to start a kitchen layout
Use this as a starting point. We tailor it to your premises, format and budget.
- Your menu or concept, so the kitchen is designed around what you will cook
- A floor plan of the premises, or even a sketch and photographs
- Expected volumes, service hours and peak periods
- Your budget range and any equipment preferences
- The utilities available at the site: power, gas, water and drainage
- Your target opening date
Good to know
Frequently asked questions
What do I get in a kitchen layout design?
Detailed CAD drawings of your kitchen and service areas, with zoning, workflow, equipment placement, and utility and ventilation planning, ready for your contractors and vendors.
Do you design for bakeries and cafés too?
Yes. We design kitchens for restaurants, hotels, bakeries, cafés and catering operations.
Can you review my existing kitchen?
Yes. We review existing kitchens for flow, bottlenecks and hygiene and recommend practical changes.
Do you handle the construction?
We prepare the design and coordinate with your contractors and vendors so that what is built matches the drawings. Talk to us about the exact scope for your project.