Before the first drawing: build a better kitchen brief.

Start with the work, not the equipment list

Describe your business concept and what you plan to prepare. Include the dishes or processes that matter most, the service format and the busiest periods you expect. If the menu is still evolving, say which decisions are fixed and which are open.

You do not need to choose every piece of equipment first. A clear account of the work helps frame the questions that a design discussion should answer.

Capture what you know about the space

Gather any available floor plans, measurements and photographs. Mark which dimensions you have checked and which are approximate. Photograph access routes as well as the kitchen itself, and identify existing equipment you intend to retain.

Include any information you already have about building services and landlord requirements. Items you cannot verify should remain questions for the appropriate project professional.

Separate essentials from preferences

Make two lists: what the kitchen must support, and what would be useful if space and budget allow. Explain any visual preferences, operational priorities and constraints. Include your target opening date and budget range as discussion points, without assuming feasibility has been confirmed.

Choose the help you need

Tell us whether you are looking for kitchen design, kitchen contracting, custom fabrication or equipment supply. If you need more than one service, describe the whole requirement together.

• A brief description of the business and intended work.
• Available plans, dimensions and site photographs.
• Existing equipment and any proposed purchases.
• Priorities, constraints and unanswered questions.
• The service or decision you need help with next.

A brief can begin as a simple document. The useful part is making the known information and open questions easy to distinguish.