01Chef-led dining
Omakase theatre
Guest experience, ingredient presentation and a precise refrigerated working line resolved as one composition.
Portfolio
Different operations.
Purpose-built kitchens.
From chef-led dining to high-volume hotel production, Primeo coordinates workflow, refrigeration, equipment and stainless fabrication around each operation.
Design intelligence
01Dining
02Hotels
03Food retail
Kitchen concepts
Designed for distinct
service models.
Six operating environments show how menu, volume, service and guest experience shape the kitchen plan.
01
02Hotel production
High-volume core
A clear production hierarchy with resilient cold storage, twin preparation islands and a coordinated hot line.
03Patisserie & retail
Product journey
Preparation, baking, chilled holding and front-of-house display connected from raw ingredient to final sale.
04Premium steakhouse
Fire-led precision
Open-flame cooking, extraction, refrigerated mise en place and the pass planned as one visible performance line.
05Specialty café
Compact throughput
Coffee, pastry, chilled display and back-bar preparation compressed into a fast, intuitive front-of-house workflow.
06Five-star hospitality
Banquet command
Large-format preparation, hot production, cold holding and plated dispatch coordinated for simultaneous hotel events.
Three operating environments.
One operating logic.
Explore each project in 3D or from above: convenience retail, ready-to-eat food service and restaurant planning.
Explore convenience-store layouts
Selected client portfolio
Trusted across food
service and retail.
A selection of brands and operators featured in Primeo's corporate portfolio.
myNEWS 
OLA Mart 
KK Super Mart 
K8Xpress 
Seasons Grocer 
GT Mart 
Econsave 
Go Fresh 
OwnChef 
Burger King 
ElewsMart 
ECO Plus 
OldTown White Coffee 
GO Mart 
Baker’s Cottage 
Eninge 
The Food Merchant 
PETRONAS Mesra 
iFruits Market 
Selections 
AEON Devoted Cooks 
The Great Beer 
Nadeje 
Shell Select 
Meow · Yunda Express 
Caltex Xpress Point 
Rotiboy 
Pasaraya Fresh Grocer 
City Bakers 
Aomori Mart 
Boat Noodle 
Bean Jr. 
TORi 
Daboba 
Donutes 
Redtick 
Well-Mart 
Kawan Food 
D’s Wine Bar, PJ
All trademarks belong to their respective owners.
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