Commercial Kitchen • Bar
Designed by operators, around how your venue will actually trade.
Our design process starts with your menu, volumes, service style and staffing. We then design the back-of-house spaces that support them.
Our services span the project lifecycle, from commercial brief and feasibility through to design, documentation and project delivery.
Our Approach
Our design process starts with the brief and feasibility.
The operating model informs the physical design. Menu, anticipated volumes, staffing, service style and operational requirements are considered before the detail is fixed.
This gives the project team a practical foundation for the kitchen and working bar spaces.
What We Design
Kitchen design informed by the menu, service model, anticipated volumes and the people who need to work in the space.
We consider workflow, equipment, storage, services and the practical requirements of day-to-day operation.
Working bar design focused on service efficiency and the operational requirements behind the counter.
We consider workflow, equipment, storage, glass-wash, cellar and service requirements while working alongside the wider design team.
Why It Matters
Operational problems become much harder to address once the fit-out is built.
How We Work
Kitchen and bar design follow the same design stages.
Operational requirements inform the design from the first brief through to documentation.
Stage 03 · Deliver
As well as design, Alto Cibum offers additional project services through later stages of the project.
Selected Projects
Hospitality project experience applied within a large-scale casino and entertainment environment.
Food and hospitality project experience within a major visitor attraction.
Hospitality project experience within one of Australia’s best-known visitor destinations.
Compliance Support
Commercial kitchen and bar projects need to consider relevant food safety, building, services and operational requirements.
Our design work can support the wider project team with documentation and services information.
Requirements can vary by project, location and authority, so the design is developed within the context of the wider project and consultant team.
Project Pricing
“We price each project once the scope is understood.”
Frequently Asked Questions
Alto Cibum designs commercial kitchens and operational working bars, with the design informed by the operating requirements of the project.
Our focus is the operational side of the working bar. We can work alongside the project’s architect or interior designer while concentrating on workflow, equipment, storage, glass-wash and service requirements.
Equipment is selected based on operational requirements, capacity, workflow, budget and the needs of the wider project.
Yes. Additional project services can include tender documentation, supplier quote comparison, construction and site support, commissioning and post-opening review.
Yes. The kitchen and bar design can be developed within the wider consultant team and coordinated with the requirements of the project.
We price each project once the scope is understood.
Tell us about the venue, project type, scope, menu and service style where available, expected volumes, approximate areas, consultants involved and any existing plans or drawings.
Project Enquiry
Provide a few details about your project and we’ll have the right starting point for a conversation.
Ready to discuss your commercial kitchen or operational bar project?
Contact Alto Cibum with your project details, scope and any plans or drawings you already have.
Alto Cibum — Food & Places
Alto Cibum’s design service brings operational thinking into commercial kitchens and working bars as part of its wider hospitality and food-and-beverage consulting work.