Commercial Kitchen Layout. The unsung hero of F&B design.

Today people are seeking new F&B experiences that offer much more than just eating and drinking. As consumers are more discerning than ever before, F&B providers are looking for ways to differentiate themselves in a saturated market full of different options. Owners are turning to flexible and diverse F&B concepts to increase commercial value and drive footfall.
Sophisticated and fluid all-day menus, open-kitchen spaces where the customers have full view of the ingredients and the food preparation, take-out options, and technology-based applications from mobile pre-order to AI experiences, are some of the ways F&B owners engage with their clients.
The F&B industry will not stop emerging offering new experiences according to customers’ expectations, but new concepts need careful planning and execution.

The heart of a successful F&B brand beats in the kitchen

A carefully laid out kitchen based on a concept’s functional requirements ensures food and service quality and drives footfall. Kitchens are as important as any other F&B space that contributes to the overall experience and here are some reasons why:

Cost Efficiency

A well-designed kitchen saves time and money. A kitchen should be carefully laid-out to work at full capacity. Adequate storage and workstations space, efficient temperature and deodorization systems, sufficient room for advanced equipment, are all part of a kitchen ready to offer an extraordinary dining experience.
A good kitchen layout should consider not only present but also future business needs to prevent future modifications and cut down costs in the long run.

Smooth order fulfillment process

Nobody wants to keep their clients waiting for prolonged periods. Restaurant kitchens are designed according to their workflow. Mapping all tasks and processes helps in creating a functional space where everything is within working range.
Design plays a crucial role in ensuring uninterrupted, seamless kitchen operations for dine-in and pick-up orders.

Hygiene & Safety

Food service establishments must comply with the strictest sanitary standards.
Proper cleaning, cooking, chilling, and cross-contamination preventing methods such as plug and play equipment and wheeled constructions, ensure clients’ and staff’s safety. However small a restaurant it may be, a well-designed kitchen should provide enough storage and chilling facilities, keep raw and ready-to-eat food workstations separated, incorporate state-of the-art ventilation and deodorization systems, and offer adequate space for cleaning surfaces and equipment.

Great place to work.

A clean and ergonomically designed kitchen is more likely to attract the best chefs in town. All great professionals demand a fully functioning modern space that will help them operate in the best possible way. High-quality restaurant menus are built in comfortable environments that provide easy mobility and maximum safety. A well-designed kitchen attracts new talent and keeps the kitchen staff happy, which are key factors for a restaurant’s good reputation.


Flexus has over 30 years of experience in architectural concept design and development trusted by a wide spectrum of clients from different industries. Our team is responsible of the design, development, and rollout of some of the most known F&B chains in Greece.

Would you like to know what is the recipe for a successful F&B business?
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