Commercial Catering Projects for Restaurants & Takeaways
We plan restaurant and takeaway kitchens around menu pace, order sequencing, and peak-hour pressure rather than showroom layouts. Our work examines prep-to-pass distances, batch cooking rhythms, packaging stations, and delivery handoff points to prevent bottlenecks during service. We coordinate extraction routes, power loads, and cleaning access alongside equipment choices that match output targets and maintenance realities. The result is a kitchen that sustains consistency across rush periods, supports staff movement, and adapts as volumes grow with clear workflows, safe compliance, and measurable commissioning milestones, fully documented, delivered end-to-end by CANMAC.
Initial Consultation
Design & Planning
Kitchen design for restaurants and takeaways requires careful planning to balance speed, efficiency, and compliance. We develop layouts that optimise cooking, preparation, and service zones while ensuring smooth staff movement. Ventilation, extraction, and equipment placement are planned to meet UK regulations and support long-term operational performance.
Supply & Installation
We supply commercial catering equipment selected to match the intensity and demands of restaurant and takeaway operations. Our installation team ensures all equipment is fitted correctly, safely, and ready for immediate use. Attention to detail during installation helps minimise downtime and supports a smooth project handover.
