OPERATIONS GUIDE

Kitchen design brief

Prepare site conditions and operating requirements for a designer.

Edit in Excel or another spreadsheet app. Enter your actual figures in the blank English template.

1. 01

   Collect measurements

   Record overall dimensions, doors, columns, windows and existing services. Label measured and estimated dimensions, with the measurement date.

2. 02

   Describe production

   List the menu, expected peak orders, staffing and takeaway share. Identify preparation, cooking and plating tasks.

3. 03

   List equipment requirements

   Collect manufacturer, model, dimensions and installation instructions. Leave electrical, plumbing, gas and ventilation requirements for specialist confirmation.

4. 04

   Review movement

   Describe receiving, storage, preparation, cooking, service, washing and waste. Ask the designer to review crossings and cleaning and maintenance access.

5. 05

   Agree deliverables

   Specify PDF and CAD originals, external references, equipment lists and revisions. Distinguish reference layouts from project-specific construction drawings.