Commercial kitchen design
Kitchen layout, equipment specification and costing, designed by a chef who has run the line.
The problem
A kitchen that looks right on a plan can still fight the team every service. Layout, flow and equipment choice decide how fast, safe and economical the kitchen will be for years.
Brian McCune works with your architect, designer and project team, weighing health and safety, commercial efficiency and energy use, and delivers drawings, specifications and costs ready for the build.
What we do
- Main kitchen, prep kitchens and pantries
- Bars and events or banqueting kitchens
- Staff canteens and back-of-house delivery and storage
- Cold rooms and dry stores
- Equipment specification and cost information
- Health, safety and energy-saving review
- Full drawings in CAD format
Who it's for
New-build hotels and restaurants, refurbishments, and operators expanding into new formats.
The proof
- CADKitchen design for a new-build Cape Town hotelMain kitchen, prep kitchens, bars, events rooms, staff canteen, pool deck and braai area, cold rooms and stores, with full specifications and costs.
Straight answers
Do you work with our architect?
Yes. Brian works as part of the design and project team, alongside the architect and interior designer.
Do you design for refurbishments as well as new builds?
Yes, both.
What do we receive?
Layout drawings in CAD format, equipment specifications and cost information.