F&B Kitchen Setup in Singapore

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Overview

Good design is operational. A beautiful space that is hard to run becomes expensive.

Key takeaways

  • Design around workflow, not aesthetics.
  • Confirm ventilation, drainage, and electrical capacity early.
  • Buy equipment based on menu volume and speed needs.
  • Document everything with your contractor.

Layout basics (FOH/BOH)

  • FOH: customer flow, waiting, toilets, payments
  • BOH: receiving, storage, prep, cook line, pass, dishwashing

Kitchen workflow (simple zones)

  1. Receiving + storage
  2. Prep
  3. Cooking
  4. Plating / pass
  5. Dishwashing

Equipment planning

Start with the menu

List your top 20 sellers and what equipment they require. Buy for speed during peak periods.

New vs used

Use new for critical refrigeration/cooking where breakdowns hurt most.

Renovation + contractor management

  • Get 3–5 quotes with the same scope
  • Confirm permits and inspection requirements
  • Keep a punch list before final payment

Checklists

Templates (free, export-ready)

📄

These are designed to export cleanly as a PDF worksheet.

Equipment list + sizing sheet (fill-in)

Station / area Equipment Purpose Qty Budget (S$) Supplier New / Used Notes (power/vent/water)
Cookline / Prep / Dishwash

Renovation readiness checklist (fill-in)

Item Owner Done Notes
Ventilation / exhaust feasibility confirmed
Grease trap plan confirmed
Electrical load checked
Contractor milestones defined
🔒

Members get the Renovation Variation Control Kit (VO log + milestones + snagging) for tighter cost control.