Kitchen Planning & Design

A kitchen is a production line. If the line is laid out wrong, every ticket for the next ten years pays the tax — in seconds per dish, in steps per cook, in gas burnt idling and in food that goes out cold.

We design the kitchen around the menu and the covers, not around the leftover space.

The order we work in

First the menu, then the stations, then the equipment, then the room. A tandoor menu and a sauté-heavy European menu need different lines, different exhaust and different cold storage — deciding the room first and the menu later is how kitchens end up with a ₹4 lakh combi oven used as a shelf.

We map every dish to a station, count peak-hour covers, and size equipment to the busiest twenty minutes of the day rather than the daily average. Averages are where ticket times go to die.

Utilities are the part people forget

Exhaust volume, make-up air, gas line sizing, electrical load, water pressure, floor drainage and grease traps. These are decided at the shell stage with the architect and the MEP contractor. Adding them later means breaking floors, which means closed doors, which means lost revenue.

Existing kitchens

If you are already trading and service is slow, the problem is usually three or four fixable things: a badly placed pass, a cold section on the wrong side of the line, an undersized undercounter chiller, or a dish-wash that crosses the food path. We walk your service, time the tickets and give you the fix list ranked by cost against minutes saved.

Which stages this covers

Kitchen planning is part of Launch. It works best when Create and Understand have already settled the concept, the menu direction and a cover target.