Kitchens that
cook before
they are built.
Kitchen Design Lab plans commercial kitchens for restaurants, cafés, bars, cloud kitchens and central kitchens, drawn, modelled and coordinated before a single unit is ordered.
A design studio for people who work in kitchens.
A good kitchen is a choreography: where the cook turns, where the plate waits, where the dishes return. We design that movement first, then the equipment, services and finishes around it.
What we draw, model and plan
Commercial kitchen layouts
Zoned flow from receiving to service, equipment schedules and clearances that suit your menu and your team.
Kitchen flow for high operations
Layouts for busy kitchens: clean and dirty paths kept apart, stations placed so cooks do not cross, and a pass that keeps up at peak hours.
Hood flow rate calculations
Exhaust airflow worked out for the hood and the equipment beneath it, so ventilation is planned with the layout, not after it.
MEP drawings in AutoCAD
Plumbing, drainage, gas, electrical and exhaust drawings coordinated with the layout, ready for contractors.
3D in SketchUp
Walk-through models so you can see sightlines, heights and finishes before work begins on site.
Menu design
Menus planned alongside the kitchen, so the dishes you sell match the stations you build.
Built for how you serve
Each format runs differently. We start from your menu, volume and service style.
How a project runs
- Brief and site visitWe learn your concept and menu, then visit the site for measurements and details when needed.
- Layout and flowStations, equipment and circulation planned to scale.
- Hood, MEP and 3DHood flow calculated, services drawn in AutoCAD, the space modelled in SketchUp.
- Handover drawingsA clear package for your contractors and suppliers.
Kitchens we have worked on
From hotel back-of-house to private homes, each kitchen is planned around the people who cook in it.
Questions we hear often
What is a hood flow rate calculation?
It is the airflow your kitchen exhaust hood must move to capture heat, smoke and grease from the cooking line. It depends on the hood type, the equipment beneath it, the hood size and the standards your project follows. We calculate it together with the layout so exhaust and makeup air are planned in the same set of drawings.
How do you plan a kitchen for high-volume service?
We follow the food: receiving, storage, prep, cooking, pass, then dish return. Clean and dirty paths stay separate, and stations are grouped so cooks work in short loops without crossing. The layout is tested against your peak-hour orders, not the average day.
What do you need from me to start?
A floor plan or site dimensions (a rough sketch is fine), your menu or cuisine, how many covers or orders you expect in a day, and any equipment you already want. If you have nothing yet, tell us the idea and we will ask the right questions.
Do you visit the site?
Yes. We can visit your site to take complete measurements and details, or work from your drawings if you already have them. Add your location and pincode in the form and we will confirm the visit by email or call.
Do you work with cloud kitchens and small spaces?
Yes. Compact cloud kitchens, cafés and bars need tighter planning, and we design them with the same care as larger restaurants, hotels and central kitchens.
Which drawings and models will I receive?
Layouts and MEP drawings are prepared in AutoCAD, and 3D models in SketchUp. Tell us which of these you need in the enquiry form, and we will confirm the scope by email.
Can you help with the menu as well?
Yes. We design menus alongside the kitchen so the dishes you plan to sell match the stations, equipment and staffing you build.
How much does a project cost?
It depends on the kitchen, the scope and whether a site visit is needed. Send your details through the form below and we will explain the charges by email or call.
Planning a kitchen?
Tell us a little about your project. We will reply by email with how we would approach it.