Food & Beverage (F&B) Planning & Consultancy
We design an unforgettable hospitality experience: integrated F&B consultancy from outlet concept and operational flows to commercial kitchen design, maximising revenue and guest satisfaction.
Service Overview
F&B consultancy turns space into a commercially and operationally successful outlet. We develop outlet concepts (restaurants, cafes, lounges), plan guest and service flows, and design commercial kitchens and storage areas for efficiency and food-safety compliance.
We balance guest experience, operational efficiency and profitability: seat counts, turnover rates, kitchen-to-floor relationships and equipment requirements. We coordinate the design with MEP, ventilation and interior design to deliver an operation-ready outlet.
Scope of Work
- Developing F&B outlet concepts
- Planning guest/service flows and seat counts
- Designing commercial kitchens and storage areas
- Defining equipment lists and operating requirements
- Food-safety and ventilation compliance
- Coordination with interior design and MEP
Deliverables
F&B Concept Document
Outlet concept, guest experience and positioning.
Flow & Seating Plans
Floor planning, service flows and seating.
Commercial Kitchen Design
Kitchen, storage and equipment drawings.
Equipment List & Specs
Kitchen equipment schedules and specifications.
Standards & Codes
Why Choose Alsaif
Multidisciplinary Team
Engineers, architects and specialists under one roof, managing design from concept to handover.
Official Accreditations
Consultancy accredited by SCE, Civil Defense, Baladi and MODON.
Code & Standard Compliance
Design compliant with Saudi Building Code (SBC), NFPA, ASHRAE and LEED.
Coordination & Integration
Cross-discipline clash management via BIM to ensure delivery quality.
Frequently Asked Questions
- Do you develop outlet concepts?
- Yes, we develop each outlet’s concept, guest experience and commercial positioning.
- Do you design commercial kitchens?
- Yes, we design commercial kitchens, storage and equipment per food-safety requirements.
- How do you balance experience and profitability?
- Through seat counts, turnover rates and operational efficiency serving both guest experience and profitability.
Related Disciplines
Ready to Manage Your Project Design
Contact us now for a technical consultation on this discipline within the integrated design management of your project.