Commercial Kitchen & Bar Design
Hospitality Design
Hospitality Design SpecialistsOur design consultants interpret the brief with an in-depth technical expertise, supporting and informing the client and design team consultants, if required on the project.
Base Build Design Appraisal
How do we design your hospitality venue or commercial kitchen?
We carry out a preliminary assessment of building premises to ensure their suitability to accommodate a Client or operators food and beverage requirements. Early consultation can result in fit out savings and reduced capital expenditure.
We also take this opportunity to fully understand your project's desired outcomes.
Schematic Design Layout - Floor plan
We develop a layout design to meet your brief, from there we'll fully review & seek your approval before taking it to the next stage of design development.
We find that this level of documentation is perfect for Council Health Department Applications and confirming kitchen and bar envelope parameters. Along with the design layout we'll supply a commercial kitchen schedule of key equipment. This will be completed in 2D CAD and usually 1:50 @ A3
Design Development
We deliver projects using BIM modeling providing both traditional drawings in Plan & elevation as well as AR walk-through for spatial allocation and 3D kitchen & bar design movies.
We are at the forefront of sustainable kitchen design and take very seriously our responsibility to deliver environmentally efficient designs. A well designed and specified kitchen can deliver up to a 30% reduction in utility usage per annum, and our designers work with our clients and MEP engineers to consider lifecycle cost benefits to optimise capital expenditure.
We incorporate extraction canopy & services markups for consultant engineers to incorporate into their documents or contractors, depending on the project size.
A well designed commercial kitchen or bar can increase revenue earning potential through effective ergonomic design. We work closely with interior designers to ensure that bars not only look stunning but operate effectively to maximise profit.
Tender Documentation
We provide a fully comprehensive kitchen design service, from the base build design appraisal to the preliminary schematic concept layouts through to detailed design development. Liaising with the other design team consultants, we deliver a fully coordinated catering equipment tender package.
We document the scope of works to be carried out as a separate package to the building contract with demarcation between consultants, architects, procurement, clients, subcontractors and base builders works.
We include the specification of works & construction standards of custom made stainless steel & joinery as well as the equipment specification, providing a full description of equipment detailed with make, model & service requirements.
The quality of an installation is largely down to the quality of the technical design and production information at tender stage. Industry Kitchens documentation has a reputation amongst contractors for being accurate and detailed removing the requirement for commercial risk pricing. Our attention to detail ensures that the client gets what they want.
Commercial Kitchen Project Management
Construction to Completion
The construction fit out of a project can be a time consuming & costly process. Ensuring a design is correctly interpreted and installed is a key part of achieving a quality end product.
We work with main contractors attending site coordination meetings and oversee the procurement & installation of FF&E to ensure a smooth installation. This includes contractor review meetings, site inspections and attendance, approval of manufacturing drawings, off site manufacturing visits and equipment commissioning through defects inspections on completion and finally handover.
Commercial Kitchen Designers Australia Wide
Sydney, Melbourne, Brisbane, Hobart, Adelaide, Perth
What are the Council application requirements for a commercial Kitchen?
Depending on your local Council, forming part of the requirements may include a plan no less than 1:100 scale highlighting the general equipment layout, storage, staff amenities, chemical storage, cleaners sinks & extraction location as well as itemised equipment schedule.
A schematic drawing is normally sufficient for this application.
In addition you'll need a nominated Food Handler & a water authority agreement with your local provider to size your grease trap,
What are Commercial Kitchen and Bar Schematic Designs useful for?
- Great for early stage planning
- Perfect for Department of Health Applications
- Simple commercial kitchen designs for small business
- Compliance to Australian Standards
What are the Commercial Kitchen and Bar Design Development Drawings useful for?
- Great for later stage planning
- Excellent for Department of Health Applications
- Complex commercial kitchen designs
- Compliance to Australian Standards
- Internal project management of trades
What are the benefits of Commercial Kitchen and Bar Tender Documents?
- Design execution
- Excellent for Department of Health Applications
- Complex commercial kitchen designs
- Compliance to Australian Standards
- External project management of trades
- Attracting quotes that are like for like
- Reducing unexpected variations
- Keeping to a fixed price budget
Where do you design Commercial Kitchens & Bars?
Industry Kitchens are Commercial Kitchen Designers in Melbourne
- Industry Kitchens works nationally to Australian Standards.
- All of our work is produced in-house so speed, accuracy and quality is assured.
- Every commercial kitchen layout is bespoke and developed through a reverse brief and client consultation.
- We're happy to travel nationally or can work just as well electronically and over the telephone depending on the project size and complexity.
What size should by commercial kitchen be?
The ratio of a commercial kitchen to dining area can vary depending on the type of establishment and the number of customers it serves. However, in general, a good ratio for a restaurant is 1:3 to 1:4. This means that for every square meter of kitchen space, there should be 3-4 square meters of dining space. This allows for enough space for food preparation, storage, and equipment, while still providing a comfortable dining experience for customers.
It is important to note that this ratio may vary depending on the type of cuisine, menu and service style. For example, a fine-dining restaurant would require a smaller kitchen to dining area ratio as compared to a quick service restaurant.
It is also important to note that the kitchen area should be designed with a workflow that is efficient and organised, which will help to ensure that food is prepared and served quickly and efficiently, and that the kitchen staff can work safely and efficiently.
It is important to note that this ratio may vary depending on the type of cuisine, menu and service style. For example, a fine-dining restaurant would require a smaller kitchen to dining area ratio as compared to a quick service restaurant.
It is also important to note that the kitchen area should be designed with a workflow that is efficient and organised, which will help to ensure that food is prepared and served quickly and efficiently, and that the kitchen staff can work safely and efficiently.
In restaurant dining room how many seats per square metre is a good ratio?
The ratio of seats per square meter in a restaurant dining room can vary depending on the type of establishment and the level of service provided. In general, a good ratio for a restaurant is around 1 seat per 2-3 square meters. This allows for enough space for customers to comfortably sit, move around, and enjoy their meal without feeling cramped or crowded.
This ratio can change depending on the type of seating. For example, if the restaurant has tables with booth seating, the ratio may be higher as booth seating takes less space than individual chairs. On the other hand, if the restaurant has mostly tables with chairs, the ratio may be lower.
It is also important to consider the flow of the dining room and the layout of the tables. The tables should be arranged in a way that allows for easy movement and access for waitstaff, and that maximises the number of seats in the space.
It's important to note that the ratio can vary depending on the type of service, regulations, and the size of the restaurant. It's always a good idea to check with local authorities and industry standards to make sure the ratio is compliant.
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