Opening a restaurant or other food service establishment takes a lot of work. When it comes to the kitchen, it may seem like a straightforward process, but it’s actually quite a challenge to arrange all your commercial kitchen equipment in a way that makes your business efficient and up to code. To make the process a breeze, simply use our professional food service consulting and kitchen design services at CKitchen. Our certified food service consultants can put together the perfect plan for your kitchen based on the space you have available, the menu you have in mind and the budget you need to stick to. With the help of our expert consultants, your kitchen will be well on its way to turning out delicious dishes that keep up with the demands of your growing business.
So, how do our restaurant and commercial kitchen design services work? Once you get in touch with CKitchen’s projects division, we’ll pair you up with a food service consultant. You’ll discuss your unique needs, including space, menu and budget. From there, the consultant will come up with a kitchen design that optimizes available floor space, operational work flows and energy efficiency. This plan will include cost-effective equipment that’s suited to your needs along with full electrical, plumbing and kitchen ventilation plans, enabling you to get accurate information and competitive quotes from contractors.
Our design team brainstorms to solve any challenges in an efficient, cost-effective and profit-boosting manner. Whether it’s coming up with alternatives to gutting out walls or finding ways to utilize existing electric, plumbing and drain lines, we’re dedicated to making sure your kitchen can be completed on your budget and within a shorter time frame. From restaurants and hotels to catering halls and institutional clients, we’ve worked with a wide range of kitchen and business needs, so we’re confidence we can handle any challenges your project may present.
Full commercial kitchen design package fees start as low as $6,000 and may also include a rebate amount towards equipment. The return on this modest investment can save you an estimated $70,000 in the first year of operation alone (see Food Service Consulting & Design Partial Benefits Analysis below). Contact us today to learn more about how our restaurant kitchen design options can improve your business’s efficiency and profitability.
- Consultation & menu review
- Preliminary design
- Value engineering
- AutoCAD - design plan
- Equipment plumbing plan
- Equipment electric plan
- Equipment ventilation plan
- Hood ventilation plan
- Equipment specification book
- Assistance with seating and table setting selection
- Rebate towards equipment
- Equipment low price guarantee
or Call 800.555.0666 Option 4
- Restaurants
- Healthcare
- Schools
- Hotels
- Catering
- Corrections
- Corporate
- Airports
Food Service Consulting & Design Partial Benefits Analysis (of a $6000 design fee)
Reduction in Initial Start up Costs
- Kitchen design plan required by most heath departments.
Estimated value: $2,000 - Kitchen equipment electrical, plumbing, and ventilation plans required for construction and building departments.
Estimated value: $2,000 - Implementation of sanitary and health codes required by Health Department and subsequent health inspectors.
This will also reduce the possibility of food poisoning.
Estimated value: $1,000 - Menu vs. equipment review with value engineering of equipment choices and requirements.
This review will remove equipment that is not absolutely required to produce desired results.
Brand selection is included in this review.
Average savings: $8,000 - Utilizing available space effectively can result in more room for customer seating and a comfortable work environment that leads to an efficient pace of operation.
Many operators will realize a more profitable operation. - Construction fit-out costs are substantially reduced by designing around existing field conditions and utilities.
Average savings: $5,000+
Yearly Operational Savings
- A selection of equipment based on the efficient use of electricity, gas and water.
Estimated savings: $20,000 - Labor savings as part of the design. Situating work areas for a faster and smoother work flow. Also includes review of potential savings through automation and considers employee comfort.
Estimated savings: $24,000 - A focus on rubbish reduction as part of the equipment selection and overall operation.
Estimated savings: $8,000
$52,000
Energy and Labor efficiencies can give your operation the edge
An effective design that reduces energy, labor and rubbish removal costs can save an average of over $50,000 yearly and will quickly cover the cost of the equipment.
Note! Energy efficient equipment is rebatable in many municipalities. We have partnered with a service that will help you obtain thousands of dollars in rebates.
or Call 800.555.0666 Option 4
CKitchen - Design Solution Center
Contact our Design Department and speak to an expert about your project needs.
Previous concerns that we addressed include:
"My restaurant throws away pounds and pounds of produce, meat and poultry every week. Is there a way that we can extend shelf life and even improve the quality of the raw food materials that we use?"
"We've got to get our energy dollars under control! What do you suggest?"
"Our dining guests are always complaining about drafts. My heat is always running in the winter and my AC never goes off during the warm months. What can we do to cut these costs? It's eating the money right out of our pockets!"
"The neighbors say that we are sending cooking odors into their living spaces. What can we do if our BBQ Restaurant is famous for our Baby Rack Ribs - Chicago style?....there is none better. ....But it does get awfully smokey up on the roof!"
"The cost of Sushi Fish products keep escalating so we can't afford to lose money on product losses. Do you have a solution to keep my expensive Sushi Fish and Kobe Beef and other fine meats at their optimum."
"I am very concerned about the impact that my kitchen has on the environment. How can I make my kitchen
'GREEN' and reduce its carbon footprint?"
"My kitchen staff are more than cooks, they're artisans. I want my kitchen to be visible to the dining room....can you design it?"
"This food operation is going into a LEEDS silver building. Can you design and specify the proper equipment?"
Please call us at 800-555-0666 option 4 for solutions to these and any other concerns you may have.
Our projects division offers full food service project management.
COMPLETED PROJECTS (partial list)
Eventi Hotel
