Back of House Planning

Back of House Planning

Designed for Compliance. Built for Performance. Supported by Experience.

At Liteco Hospitality, we know that the heart of every successful venue is its kitchen and BOH (back of house) operations. While FOH (front of house) shapes the guest experience, it’s the unseen systems behind the scenes that determine efficiency, consistency, safety and long-term success.

Our design team specialises in developing high-performance commercial kitchens and BOH spaces tailored to modern food service operations and your business model.

We provide complete solutions with detailed CAD/architectural drawings and 3D visualisation, guiding your project from design and approvals through to construction and delivery of a fully operational, compliant kitchen and BOH environment.

Compliance built into the design | End-to-end design support.

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.

Technical expertise.

When you centralise approvals and construction coordination through our design services, we ensure your commercial kitchen is fully compliant and operational from day one. Our process leverages deep technical expertise in commercial kitchen equipment, giving you a strong operational and compliance foundation for your venue.

We deliver tailored solutions for major retail and mixed-use centres, including Westfield (Scentre Group) and Vicinity Centres (QVB, The Galeries, Macquarie Centre), as well as a broad portfolio of other developments across NSW.

Why clients value our team:

  • Simplify client experience – we provide a complete, turnkey package so you can approve, build and operate with confidence
  • Accelerate project timelines – knowing equipment specifications, approvals and installation requirements upfront reduces delays and helps avoid costly, unnecessary mistakes
  • Optimise operational performance – equipment is specified and positioned for optimised kitchen workflow, staff safety and peak hour service
  • Integration of specialised service equipment – including draught beer systems, bar and cocktail stations, Asian cooking and yum cha setups, seafood service areas and sushi trains, as well as traditional charcoal (barbecue/chicken) and wood fired cooking (pizza).
  • Minimise coordination errors – we facilitate all service integrations (including electrical, hydraulic, fire and HVAC systems) ensuring everything runs smoothly

Space optimisation.

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.

Designed for long-term success.

A well designed kitchen reduces operational stress, lowers costly maintenance and upholds high culinary standards with consistent results. By integrating compliance, technical expertise and workflow intelligence into every project, we create back of house environments that perform reliably under real service conditions – now and in the future.

Banana Blossom St Leonards

Banana Blossom St Leonards
Banana Blossom Bondi

Banana Blossom Bondi
The Century

The Century
D’Penyetz & D’Cendol Sydney

D’Penyetz & D’Cendol Sydney