Every week we get calls from restaurant owners and contractors who want a kitchen fitted out, but aren't quite sure what to bring to that first conversation. A few things make a real difference to how fast — and how accurately — we can quote.
A rough floor plan, even hand-drawn, showing where equipment needs to sit and where gas, water and drainage points are. A list of the cooking equipment you're planning to use — burner count, fryers, grills — since that drives hood and ventilation sizing.
Photos of the actual space, especially ceiling height and any obstructions like beams, pipes or existing ductwork. And a rough idea of budget and timeline, so we can suggest what's realistic to fabricate versus what might need to be sourced ready-made.
You don't need architectural drawings or a finished design — we can work from a WhatsApp photo and a conversation. But the more of the above you have ready, the faster we can turn a quote around.