Commercial Kitchen & Bar Layout

A great commercial kitchen isn’t just a list of equipment — it’s a layout that moves. The placement of every station, cooler, and prep surface determines how fast your line runs, how many covers you can turn, and how your staff move through a shift. With combined experience in both layout and operations, CES brings an advantage most equipment dealers can’t: we don’t just specify equipment, we understand how a kitchen actually runs, and we lay it out around that.

A layout that starts with how you work

Before we specify a single piece of equipment, we look at your menu, your volume, and your space. We lay out the kitchen and bar around the way food and drinks actually move — from delivery and storage through prep, cooking, plating, and service — so your team isn’t fighting the room during a rush. We work hand in hand with you to turn your vision into a clear, workable plan.

Plans that hand off cleanly to your architect

Every project includes a complete set of AutoCAD layouts and equipment specifications. These plans aren’t for-build drawings — they’re given to your architect to integrate into the official construction documents, so the equipment package lines up with the building plans and the mechanical requirements are accounted for early, not discovered on site:

FS1 — Food Service Layout: Your full kitchen and bar layout with a correlating equipment schedule.

FS2 — Plumbing Rough-In Plan: All drains and gas connections required for every piece of equipment.

FS3 — Electrical Rough-In Plan: Height requirements for all outlets, including convenience and hard-wired connections.

FS4 — Wall Backing & Corner Guards: Exact positioning the general contractor needs for hanging stainless and wire shelving.

FS5 — Equipment Elevations: Elevations of the equipment along with proper mounting heights for wall shelves.

Equipment Specifications: We provide complete equipment specifications and manuals for every project. We also supply all serial numbers along with local service agents, so your management team can access support quickly whenever it’s needed.

Equipment specified to balance cost and performance

We specify equipment that fits both the workflow and the budget, drawing on manufacturer relationships to match each station with the right product at the right price — a kitchen that performs without overspending on capacity you’ll never use.

Built for owners, contractors, and architects

Restaurant owners get a kitchen that works from day one. General contractors get clear plans and reliable delivery timing. Architects get a foodservice partner who provides the equipment layout and specifications they need to integrate into the official drawings.