Back of House Planning

Every detail of a commercial kitchen impacts workflow, compliance and the ability to consistently maintain high hygiene standards. That’s why we design BOH spaces with a strong focus on operational efficiency, practicality and regulatory compliance – ensuring your kitchen meets Australian Standards (AS4674-2004) & Food Safety Regulations, handles high-volume service and keeps your team organised from ingredient handling to service.

Our scope includes:

• Comprehensive kitchen & BOH layout – functional circulation and efficient use of space
• Equipment specification & selection – to maximise performance, capacity and return on investment 
• Staff safety and ergonomics – promotes a safe, comfortable and user-friendly workplace
• CAD/architectural documentation for council approvals, landlord & strata approvals and construction
• Coordination with all relevant engineers, architects, site team and consultants – including electrical, hydraulic and mechanical services to meet Building Code of Australia (BCA) requirements.

With operations-driven design experience guiding every decision, we turn complex regulations and challenges into commercial kitchens that simply work.

Every commercial kitchen we design is meticulously planned to deliver optimal performance within the available site footprint. Our layouts maximise functionality, safety and workflow efficiency, while ensuring your BOH spaces comply with AS4674-2004 and align with shopping centre requirements to support Retail Design Manager (RDM) approval.

Spatial constraints are common in commercial kitchens, particularly in bustling cities – which makes intelligent layout design critical.

For kiosk, smaller kitchens & tight footprints, we prioritise practical, slimline solutions such as:

• Carefully specified equipment tailored to your menu, not generic standards
• Safe multifunctional stations that reduce duplication of work zones
• Overhead utilisation to free up valuable floor space
• Workflow mapping that minimises staff crossover and redundant movement

For larger venues, our focus shifts to managing volume, coordination, and flow – we design layouts that support:

• Multiple teams working simultaneously with dedicated zones
• Clear zoning between preparation, cooking, plating and cleaning areas to support HACCP standards
• Efficient circulation paths for staff, trolleys and deliveries to operate simultaneously without congestion
• Future flexibility to expand capacity as operations grow

Whether working within a compact footprint or larger culinary operation, our design approach focuses on extracting maximum functionality from every inch, ensuring your kitchen remains efficient, safe and comfortable to operate.