Counter and workflow
Plan the path from order to payment to pickup. Place espresso machines, grinders, refrigeration, sinks and storage within easy reach. Poor flow at the counter is hard to fix later.
Our carpentry and millwork crew builds counters and shelving to your plan.
A few centimetres of counter depth or a better position for the grinder can save seconds on every order. Mock up the layout in tape first.
Water and drains
Espresso machines need filtered water, drains and sometimes dedicated lines. Hand sinks, three-compartment sinks and mop sinks are typically required for food premises. Floor drains help cleaning.
Our plumbers install these and coordinate with equipment vendors.
Water quality affects taste and equipment life, so filtration is worth planning from the start.
Keep refrigeration close to the counter and away from heat sources. Compressor heat and noise should be vented away from seating.
Power and equipment
Espresso machines, grinders, ovens, refrigerators and lighting add load, and many need dedicated circuits. Our Master Electrician checks panel capacity early.
Some cafes need exhaust if cooking is involved; our mechanical crew handles hood and make-up air requirements.
Seating and atmosphere
Seating density affects occupant load and washrooms. Lighting, acoustics and finishes shape mood. Soft surfaces reduce noise. Outlets for guests with laptops are popular.
Our low voltage team can install music, Wi-Fi and cameras.
Check outlet count and placement for seating areas. Customers use them, and a poor layout leads to cords across walkways.
Approvals and schedule
Food premises require health approvals in addition to building permits. Plan the inspection sequence and opening date accordingly, and leave time for staff training.
Drive-through or patio plans bring additional approvals and winter considerations.
Questions we hear
Do I need a grease interceptor?
It depends on your menu and local rules. Check with the municipality early.