Professional kitchen design is the part of a hospitality project that decides whether the rest of it works. Studio LV plans commercial kitchens for hotels, restaurants, resorts, cafés, bakeries and food retail — layout, equipment, extraction and workflow — and designs them together with the dining room they serve.
Back of house, planned around the menu
A kitchen layout is a consequence of the menu, the covers and the brigade. We start there: what is cooked, how many plates leave in a peak hour, how many chefs work the line, what arrives fresh and what arrives frozen. The plan then follows the movement — goods in, storage, preparation, cooking, plating, pass, dish return, waste — so paths do not cross where they should not.
What we cover
- BOH and FOH layout planning — workflow, ergonomics, HACCP-conscious separation of clean and dirty routes
- Equipment selection and specification — cooking lines, refrigeration, preparation, washing and pastry equipment
- Ventilation and fire suppression — extraction hoods, air balance and suppression systems coordinated with the MEP design
- Technical documentation — drawings, equipment schedules, connection points for water, drainage, gas and power
- MEP coordination with the architectural and interior systems
- Installation supervision, commissioning and staff training
A kitchen division behind the studio
Studio LV is the interiors side of a group whose core business is professional kitchens: VME Group designs, supplies, installs and trains on commercial kitchen equipment, working with manufacturers such as Rational, Comenda, Baron, Bertos, Sirman, Sammic, Carpigiani and Coldline, and with Airchè for ventilation and fire suppression.
That is why we can take a project from the concept of the dining room down to the connection point of a combi oven, without handing the client between two unrelated companies.
Kitchens we design
- Hotel and resort kitchens, including banqueting and multiple outlets
- Restaurant and fine-dining kitchens
- Café, bakery, pastry and ice-cream laboratories
- Supermarket and food-retail production areas
- Central and satellite kitchens, and remote-site catering facilities
Common questions
Can you design only the kitchen?
Yes. Some clients ask for the full project, others only for the back of house or only for the equipment package and its documentation.
Do you supply the equipment as well?
Through VME Group we can supply and install, or simply specify and let the client buy locally — useful on projects far from Europe.
Can you visit the factories with us?
Yes. Guided factory and showroom visits in Italy are part of how we select equipment and finishes with clients.
Send us your menu and covers and we will tell you what the kitchen needs to be.