Operational layouts
Zone planning, adjacency studies, workflow routes and equipment footprints built around real service.
Commercial kitchen design & build
Commercial kitchen design
begins before the equipment.
Primeo starts with the operating idea—menu, covers, service flow and people—then develops every refrigeration, equipment and fabrication decision around it.
Design intelligence
01Menu-led planning
02Technical coordination
03Built delivery
Design intelligence
Specify less by catalogue.
Design more by consequence.
A fryer changes extraction. A menu change alters refrigeration. A longer service line affects labour and guest experience. Primeo connects those decisions before they become expensive site problems.
Services resolved early
Power, water, drainage, refrigeration, extraction and access coordinated with the wider project team.
Everything has a reason
Equipment, glass, stainless grades and custom fabrication selected against capacity and duty.
One coordinated process
From first service diagram
to opening night.
One team protects the design intent through specification, manufacturing, installation and commissioning.
01
Discover
Define the menu, service style, covers, staffing, storage and commercial ambition.
02
Plan
Map food flow, people flow, clean and dirty routes, adjacencies and operating zones.
03
Engineer
Coordinate refrigeration loads, extraction, drainage, electrical demand and equipment clearances.
04
Specify
Select the right equipment by duty, capacity, maintainability and whole-life value.
05
Make
Fabricate counters, refrigeration and stainless infrastructure around the approved plan.
06
Deliver
Install, commission, hand over and support the kitchen through opening and operation.
Designed around operating reality
The brief changes.
The discipline does not.
Capacity, temperature, labour, replenishment and guest experience are balanced differently for every sector. The design process makes those priorities explicit.
01Hotels & high-volume hospitality
Central production, banquet plating, multiple outlets and resilient cold storage coordinated for peak demand.
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02Restaurants & chef-led dining
Compact, precise working lines that support the menu while keeping guest-facing kitchens visually composed.
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03Bakeries, cafés & patisserie
Preparation, proofing, baking, cold holding and retail display planned as one product journey.
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04Food retail & convenience
High-visibility refrigeration, replenishment routes and temperature control designed around merchandising.
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Design carried through
Stainless steel kitchen equipment, made to fit.
Custom stainless steel kitchen equipment, refrigerated interfaces, clean sightlines and chef-ready access are developed around the approved plan. SUS304 is specified where the duty and project requirements call for it.
- Guest-facing presentation and back-of-house capacity
- Low-iron glass visibility with stable cold performance
- Custom stainless transitions, interfaces and service access
Begin with the brief
Plan the operation.
Then specify the kitchen.
Share the menu, covers, site information and programme. Our team will define the right planning route before equipment is selected.
Start a project discussion