Restaurant Design & Build Process

-Lessons from Our London Projects-

Opening a restaurant is not only a branding or culinary project; it is also a complex architectural, technical and operational process. Many restaurant projects fail not because of the food or concept, but because the space is not planned correctly, the kitchen does not work efficiently, or the project runs over budget and time.

At Sonraki Architecture, we approach restaurant projects with a design & build methodology, where design, technical planning and construction are managed together from the beginning. This article explains the restaurant design & build process and shares lessons learned from our restaurant projects in London.

This guide is useful not only for standalone restaurants, but also for hotel restaurants, rooftop restaurants, terrace restaurants, food halls and café projects.

What Is Design & Build in Restaurant Projects?

In traditional projects, the design is completed first and then contractors are invited to build the project. In restaurant projects, this method often creates problems because restaurant spaces include complex systems such as:

Commercial kitchens
Ventilation and extraction systems
Fire safety systems
Plumbing and drainage
Electrical loads for kitchen equipment
Bar equipment
Cold rooms
Lighting and ambience design
Custom furniture and fixed seating

In a design & build approach, the design team and construction team work together from the beginning, so the project is designed according to budget, timeline and technical constraints.

This approach is especially important in restaurant and hospitality projects.

Step 1 – Concept and Operational Planning

The first step in a restaurant project is not drawing plans. The first step is understanding the concept and how the restaurant will operate.

Before starting the design, we usually discuss:

Restaurant concept and cuisine
Target customer profile
Average number of guests
Table turnover rate
Kitchen type and menu
Open kitchen or closed kitchen
Bar or cocktail area
Takeaway or delivery operations
Number of staff
Storage requirements
Service circulation
Indoor and outdoor seating areas
Rooftop or terrace usage (for hotels and mixed-use buildings)

A restaurant is an operational machine. If the operation is not planned properly, the design will not work.

Step 2 – Layout Planning and Space Organisation

After the concept and operational strategy are defined, the layout planning starts. This is one of the most critical stages in restaurant design.

A typical restaurant layout includes:

Entrance and waiting area
Dining area
Bar area
Kitchen
Preparation kitchen
Dishwashing area
Storage and cold rooms
Staff areas
Toilets
Takeaway / delivery area
Outdoor seating / terrace (if applicable)

The goal is to create a layout where customers, waiters and kitchen staff do not cross each other unnecessarily and service runs smoothly. Many restaurant problems are actually layout problems, not design problems.

Step 3 – Commercial Kitchen and Technical Design

Commercial kitchen planning is one of the most technical parts of restaurant projects. The kitchen layout directly affects service speed, staff efficiency and operational costs.

At this stage, we coordinate:

Kitchen equipment layout
Extraction and ventilation systems
Grease duct routes
Plumbing and drainage
Gas installation
Electrical load calculations
Cold rooms
Fire safety systems
Hygiene wall and floor finishes

In many restaurant projects, ventilation and kitchen coordination determine whether the project is feasible or not, especially in city centre buildings, hotels and mixed-use developments.

Step 4 – Interior Design and Atmosphere

Once the layout and technical infrastructure are solved, the interior design phase begins. This is where the restaurant’s identity and atmosphere are created.

Interior design typically includes:

Concept design
Material selection
Lighting design
Bar design
Fixed seating design
Wall finishes
Flooring
Ceiling design
Branding and signage integration
Outdoor furniture and terrace design (for hotel restaurants and rooftop venues)

In hospitality projects, lighting and materials are often more important than decoration. The atmosphere determines how long customers stay and how they perceive the brand.

Step 5 – Construction and Fit-Out

After design and technical drawings are completed, the fit-out and construction phase begins. In restaurant projects, this phase must be carefully coordinated because many systems are installed together.

Typical fit-out works include:

Partition walls
Electrical and plumbing installations
Ventilation and ductwork
Floor and wall finishes
Ceiling installation
Painting
Bar and fixed furniture manufacturing
Lighting installation
Kitchen equipment installation
Final cleaning and handover

For most restaurant projects, the construction phase typically takes 6 to 10 weeks, depending on size and complexity.

Lessons from Our London Restaurant Projects

From our restaurant projects in London, we learned that the most successful projects usually have the following characteristics:

The kitchen is planned before the dining area
Ventilation routes are solved at the beginning
The layout is designed based on service flow
Budget is defined before design starts
Custom furniture and bar design are planned early
Lighting design is considered from the concept stage
Construction team is involved during design
Opening date is planned realistically

Restaurant projects that start with only “let’s design a beautiful space” usually face budget and timeline problems later.

Restaurant design is not only about aesthetics; it is about operation, workflow, engineering and construction.

Check for more:

London Wimbledon Efes Premium Restaurant Project

Richmond Upon Thames Efes Plus Restaurant Project

Frequently Asked Questions (FAQs)

How long does a restaurant design & build project take?

Typically, a restaurant project takes 8 to 14 weeks including design and construction. Larger or more complex hospitality projects may take longer.

How much does a restaurant fit-out cost?

Restaurant fit-out costs typically range between:

Basic café & small size restaurant: 700 – 1,000 € / m²
Standard restaurant: 1,000 – 1,400 € / m²
High-end restaurant: 1,400 – 2,000 € / m²

Kitchen equipment is usually not included in these figures.

What factors affect the cost of opening a restaurant the most?

The main factors affecting restaurant costs are:

Condition of the space (shell & core or existing restaurant)
Restaurant concept and quality level
Size and complexity of the commercial kitchen
Ventilation and mechanical systems
Custom furniture and bar manufacturing
Indoor vs outdoor / terrace areas
Project timeline and opening deadline

Proper planning at the beginning is the most effective way to control costs.

When should we start working with an architect for a restaurant project?

Ideally, you should start working with an architect before signing the lease or immediately after securing the space. Early planning helps avoid technical and budget problems later.

This guide is especially useful for:

Restaurant investors
Hotel owners planning restaurant areas
Rooftop restaurant and terrace restaurant investors
Café and bakery owners
Hospitality developers
Franchise restaurant investors
Property owners converting spaces into restaurants
Investors planning restaurant fit-out projects in Istanbul or London

This article is based on our experience in restaurant design and build projects, including hospitality and restaurant projects in London.

About Sonraki Interior Architecture

Sonraki Interior Architecture provides design and build services for apartment renovations, villa projects, restaurants, office fit-outs and commercial interiors. With offices in Istanbul and London, the studio works with both local and international clients on projects across Turkey and abroad.

Our experience includes healthcare spaces, residential projects, offices, restaurants and commercial spaces delivered through a coordinated design and implementation process.

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