F&B Kitchen Setup in Singapore

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

• 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.

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

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

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