Kitchen services first
Exhaust routing, make-up air, gas positions, drainage falls and grease-trap access fixed before partitions go up. Every one is expensive to move once the ceiling closes.
Bengaluru · Restaurant and cafe fit-outs
Restaurants are won behind the pass.
Guests judge the seating. Whether the business works depends on exhaust that pulls, a grease route that does not block, floors that survive three wet mops a day, and an opening date that holds. So the front of house gets built around a back of house engineered first.
What a restaurant fit-out has to get right.
Order of work matters more here than in any other fit-out type, because services get buried and an inspection can stop you at the final step. Photography on this page is our completed Chennai cafe; we have not delivered a Bengaluru F&B unit yet.
Exhaust that actually pulls
Hood dimensions, duct sizing and discharge position calculated against the cooking line rather than fitted to whatever ceiling void was left. An undersized hood leaves smoke in the dining room and an unworkable kitchen.
Surfaces that pass inspection
Food-contact and splash zones need non-porous cleanable surfaces, coved junctions and no open joints where residue collects. A BOQ-stage decision, not a finishing-stage fix.
Wet-area detailing
Correct floor falls to drain, waterproofing carried up the walls, non-slip flooring in kitchen and wash areas. Standing water is a safety, hygiene and structural problem at once.
Front of house built for volume
Seating, counters and service stations take daily abuse. Moisture-resistant substrates, sealed machine-banded edges, surfaces chosen to be repairable rather than replaced.
Drawings for the licences
FSSAI and BBMP trade licence applications need layouts and specifications. We supply the drawing set and build to the requirements; the applications themselves are yours to file.
Delivered cafe work — in Chennai.
Dessert Addictions, a completed AlcorOne dessert cafe fit-out in Chennai, delivered launch-ready. Not a Bengaluru project.
Service counters
Counter detailing
Seating areas
Bengaluru F&B corridors.
IndiranagarKoramangalaHSR LayoutWhitefieldJayanagarJP NagarSarjapur RoadBellandurMalleshwaramDomlurMarathahalliChurch Street
Sources & references.
Standards, regulatory registries, and manufacturer references that back the material grades, pricing framework, and compliance points in this guide:
Questions we hear most.
Have you delivered a restaurant or cafe in Bengaluru?
No. Our completed F&B project is the Dessert Addictions cafe in Chennai — a cafe rather than a full-kitchen restaurant, which is a fair distinction to draw. Our only delivered Bengaluru project is a villa interior. If a delivered Bengaluru F&B reference is a shortlisting requirement, we do not meet it.
How long does a restaurant fit-out take in Bengaluru?
Eight to fourteen weeks for a mid-size restaurant, depending on how much kitchen services scope is new. A shell needing fresh exhaust routing, gas and drainage falls sits at the longer end. The usual cause of overrun is not construction speed but a services decision changed after the ceiling closed.
Do you supply the commercial kitchen equipment?
We coordinate to it rather than supply it. Your equipment vendor specifies the cooking line; we build the services, duct routes, drainage and surfaces around it. This works best when the equipment schedule is fixed early, because hood sizing and gas positions depend entirely on it. A kitchen layout changed late is the most expensive change on the project.
Will the fit-out be ready for FSSAI and BBMP licensing?
We build to the surface, drainage and ventilation requirements those inspections examine — non-porous cleanable finishes in food zones, coved junctions, correct floor falls, waterproofing and functioning extraction — and we supply the layouts and specifications the applications require. Filing the applications and obtaining the licences is yours to do; we are not licensing agents.
Why does exhaust design matter so much?
Because it is visible from the first service and expensive to correct. An undersized hood or an over-long duct run leaves smoke drifting into the dining room and makes the kitchen unworkable. Extraction also needs a planned make-up air path; without one the kitchen runs at negative pressure, which fights the entrance door and pulls unconditioned air through every gap in the envelope.
Can you work overnight so an existing restaurant keeps trading?
For a front-of-house refresh, often yes, phased into closed hours. Anything touching kitchen services, drainage or the ceiling void realistically needs a closure window. We will tell you which parts of your scope can be phased and which cannot, rather than promising continuous trading and then asking for a shutdown mid-project.
Send the unit plan and your opening date.
Share the shell drawings, your kitchen equipment schedule if you have one, and your intended opening date. We will come back with a services-first programme, an itemised BOQ, and an honest view of that date.