Planning a restaurant kitchen
The food offering, service times and workstations determine the requirements for your restaurant kitchen. We plan new builds and renovations based on your kitchen concept.
Important for planning
- À-la-carte offering, menus and expected peak times.
- Preparation, production, plating and return flow.
- Existing rooms, technical infrastructure and workflow routes.
Connecting workstations logically
From goods receipt to the pass, we consider the functions of your kitchen as a whole. Describe to us which workflows currently work and which you would like to change.
Let’s discuss your kitchen project.
A short overview is enough. We can discuss any open questions together.
Related planning topics
Planning Cook & Chill
Plan a cook-&-chill kitchen: align production, blast chilling, refrigeration and regeneration as a continuous process. Discuss your project with WOLF.
Planning a regenerative kitchen
Plan a regenerative kitchen for delivered meals: coordinate intake, storage, preparation and service to suit your facility.
Planning a commercial dishwashing area
Plan or modernise a dishwashing kitchen: align dish return, pre-sorting, washing technology and clean output. Enquire with WOLF.