Peace of mind with Roneford's Commercial Kitchen Design Service

Our commercial  kitchen design service offers the best in bespoke planning, layout, equipment and fitting. Our expert advisors will take you through our tried and tested 5 step process to ensure you get the most out of your commercial kitchen.

The importance of a great kitchen design

The success of a restaurant or food business can be significantly affected by the quality of the kitchen design. A carefully planned layout will inspire your team and make your kitchen run smoothly and efficiently.

Your commercial kitchen must flow - all staff will need space to move around quickly and have easy access to most-used points, such as cleaning stations.  Otherwise delays can occur, breakages and increased levels of stress.  Check out our completed projects, 5 step process and then contact us via the form below for further information or to book a site visit.

Some factors to consider when designing a kitchen

  • Storage
  • Different food prep areas
  • Cooklines
  • Easy service access
  • Cleaning and washing
  • Style / colour scheme

Examples of our Commercial Kitchen Design

  • HAYTA, Hertfordshire

The 5 steps of Roneford's kitchen design process

Press play to watch our five simple steps to ensure your catering dreams become a reality...


Find out more about some of our completed projects below.

Greek Pitta plan 1200 x 600
Greek pitta Back kitchen plan 1200 x 600
Front Greek Pitta plan 1200 x 600
Greek Pitta 1200×600
The Greek Pitta kitchen 1200×600


GREEK PITTA, based in Neasden, London. Opened January 2021, this is the second premises of this new chain of authentic Greek Street Food.

What was required?

Having worked with the Greek Pitta team for their first branch, we managed to determine a layout and selection of equipment that worked for their concept and that was easily adaptable for their new premises. Full takeaway service only at present (although with plans to add some seating once permitted). It was necessary to establish enough space of their front cooking area and back preparation area allowing at least 3 chefs to move easily around the front service section. Another requirement was to ensure quick and efficient access to the back prep-area and utilise the more generous space.

The result?

Supply and install of kebab machines, Mainho Grill, Lincat; fryer, griddle and chip warmer. Foster double door refrigeration ample storage of foods, Williams counter fridges for the front service and cook section. Bespoke fabrications to meet customer needs of full use of all the available space for preparation. Williams vintage made-to-order wall built in Bottle Cooler, visible to customers at eye level behind the counter. As well as all the kitchen utensils, COVID-19 social distancing signage and kitchen hygiene signs.
Limin 1 1200×600
Limin 2 1200×600
Limin B 600×500


LIMIN, based on Gabriel’s Wharf, in South London opened in Summer 2020  in the middle of the pandemic. At the time only outside dining was allowed, until later in 2020 when inside dining was once again permitted.

What was required?

A range of equipment that was suitable for outdoor catering, allowing the premises to open and start building its reputation.  During the meantime, we worked closely alongside their construction team to prepare a selection of equipment for a compact functional commercial kitchen.

The result?

Supply of Rational Oven and complete Blueseal Cookline. Bespoke stainless steel fabrication prep area to fit into a tight workspace, allowing chefs to move around freely and utilise every available space. A Foster double door commercial refrigerator and blast chillers to prep and cool down dishes in an instance saving time.  Also supplied for their bar a Hoshizaki Ice Machine (Cubes and Flaker), to ensure their cocktails are served over the longest lasting ice in the industry.
Hayta 1 1200×600
Hayta B 600×500
kitchen design 1
Hayta 2 1200×600
kitchen design 3


HAYTA, based in Hoddesdon, Hertfordshire, opened February 2019 in a Listed Building.

What was required?

A full Back and Front-of-House project for this 120-seater premises.  Starting with the commercial kitchen design, fit and installation of a large sized kitchen with efficient equipment suitable for Mediterranean cuisine. As well as full Bar Equipment; Ice Machines, Coffee Machine and finishing with full supply for the Front-Of-House: Tableware (Glasses, Crockery, Cutlery) and all Barware and Cocktail Glasses.

The result?

Full Blueseal cookline, Williams commercial fridges and freezer suitable also desserts and Mezes.  Infrico custom made skewer refrigerator, custom made stainless-steel fabrications for extra storage below the Mangal (used for cooking over coals as in traditional Mediterranean cuisine).  Custom made sinks, extra prep area for chef and sous chef and extra storage area for utensils and crockery.  For their two bars, Hoshizaki Ice Machine (Flaker), Magister Coffee machine, Prodis back-bar wine cooler and bottle cooler with led lighting.


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    We work with all the leading catering equipment manufactures to supply the right equipment for your commercial kitchen.