F&B masterplanning is more than zoning boxes on a plan.

The smallest decisions made upstream can have huge impact on service, staffing, and guest experience years later.

Every successful kitchen starts with invisible decisions, the kind made long before equipment is ordered or walls are built. In F&B masterplanning, adjacency planning is critical. Get it wrong and you’ll build inefficiencies into the very DNA of the space.

Working closely with project teams from concept stage, helping define not just how much space is needed, but how each part of the kitchen ecosystem connects.

Dry goods should be near goods-in. Hot pass shouldn’t be a corridor. Tray drop-off shouldn’t intersect with raw food prep. These aren’t just operational quirks, they’re the difference between a kitchen that runs at 80% and one that can run at 120% with the same headcount.

Good adjacencies also protect future flexibility.

Can prep spaces be converted for alternative cuisines later? Is the chilled storage zoned for seasonal changeovers or shifting menu focus? And what about traffic flow, have we minimised crossovers, have we optimized for local code?

Being at the table early isn’t about ego, it’s about saving client’s money further along in the process or optimising for the future.

Where should we start our work? At the beginning.