Commercial Kitchen Design
Commercial kitchen design for safer, faster, more profitable food operations.
Design the back-of-house around menu, capacity, hygiene, and speed.
THS plans hotel kitchens, restaurant kitchens, cloud kitchens, banquet kitchens, and institutional kitchens with practical workflow, equipment logic, compliance, utilities, exhaust, and handover support.
Need clarity before you commit budget, drawings, or procurement? Start with a project review.
Turn design uncertainty into decisions your project team can act on.
This page is built for owners, developers, operators, architects, and project teams who need specialist hospitality planning before execution pressure takes over.
Common problems
- The kitchen has too many cross-flows between raw, cooked, stewarding, and dispatch.
- Equipment choices are being made before menu, capacity, and utility loads are clear.
- Ventilation, drainage, fire safety, or cold-chain requirements are discovered too late.
- The layout works on paper but slows chefs down during peak service.
What you receive
- Menu and capacity-based kitchen planning
- Equipment layout, BOQ, and specification support
- FSSAI, fire-safety, exhaust, drainage, and hygiene coordination
- Cold rooms, stores, preparation, production, and dispatch zoning
- Site supervision and final handover assistance
Not sure where to start?
Send your site plan, menu, room count, concept note, or current bottleneck. THS will help identify the right first step.
Commercial Kitchen Design
THS plans hotel kitchens, restaurant kitchens, cloud kitchens, banquet kitchens, and institutional kitchens with practical workflow, equipment logic, compliance, utilities, exhaust, and handover support.
Typical Engagement Flow
Questions project teams ask before speaking with THS.
Fast answers help serious project teams qualify the fit before they reach out.
What information is needed to start kitchen design?
A menu direction, expected covers, service model, site plan, utility information, and storage requirements are enough to begin the first planning discussion.
Can THS help with equipment selection?
Yes. We prepare equipment planning and BOQ inputs based on capacity, menu, budget, hygiene, energy use, and service flow.
Do you design kitchens for hotels and standalone restaurants?
Yes. THS works on hotel kitchens, restaurants, cafes, bars, banquets, cloud kitchens, institutions, and catering operations.
Send a short project brief.
Share the essentials and THS will respond with the right next step for your project stage.
Need a kitchen that works during peak service?
Send your menu, site plan, or operational brief and THS will help define the right kitchen planning route.
Book a Project Review →