Successful restaurant design begins before choosing colors and furniture. First, the operating model, menu, and capacity must be finalized, followed by checking the location, ventilation, drainage, and electrical systems. Then, the kitchen layout, guest flow, and service plan must be approved. When these decisions are made early, the execution plans, bill of quantities, and supply schedules become more accurate, and the likelihood of late modifications is reduced.

 

 

A location might seem ideal for a restaurant on first visit: a good storefront, an attractive layout, and a location close to the target audience. But the real decision isn't made by a 3D rendering. It's made by more practical questions: Does the location allow for proper drainage? Are the electrical loads sufficient? Where will the raw materials end up and where will the waste be removed? Does the waiter's work area intersect with the order queue? And can the equipment be serviced without shutting down?

This guide helps restaurant owners or investors in Saudi Arabia prepare a clear design brief before implementation. It does not replace consultation with an engineering firm or relevant authorities; requirements vary depending on the type of establishment, its location, and size, and are subject to change.

What is the basics of restaurant design?

A restaurant design brief is a decision file that combines brand, operational, location, and budget needs into a single document convertible into blueprints. It should define the type of service, menu, peak times, seating capacity, guest journey, kitchen and storage areas, equipment, MEP requirements, material quality, desired output, budget, and schedule.

If the client simply states something like, “I want a modern, upscale restaurant,” each party will fill in the gaps with their own assumptions. The designer will envision an experience, the kitchen designer will envision an operation, and the contractor will price a different range. The result is often not a problem of taste, but rather a problem of undefined scope.

What data should be collected before the first design meeting?

• The concept name, brand promise, and target audience.
• City, neighborhood, and type of location: street, mall, hotel, shopping complex, or standalone building.
• Site condition: Skeleton, existing but in need of renovation, or a unit with basic amenities from the owner.
• Service type: Table, Counter Order, Express, Luxury, Delivery, Drive-Thru or a combination.
• The semi-final menu, and the method for preparing each category of dishes.
• Working hours, peak forecast, average session duration, takeout and delivery orders.
• The target number of seats is not a final number but a hypothesis that must be tested with regard to mobility, safety and comfort.
• Main equipment, its dimensions, loads, and required power sources.
• The budget is divided into design, construction and MEP works, kitchen, furniture, lighting, technology, paintings, fees, reserve and pre-opening costs.
• A realistic opening date with decision points, no final date without a procurement program and approvals.

Should the design start from the dining room or from the kitchen?

Planning begins with the operating model and menu, then the kitchen and service flow are addressed in parallel with the guest experience. It's unacceptable to beautify the lounge first and then attempt to fit ventilation, drainage, and equipment into the remaining space; modifying services after the ceiling and flooring are in place is one of the most costly and disruptive causes of redoing.

 

 

The simplified operational path is:

1. Receiving and inspecting the materials.
2. Transfer it to dry, refrigerated, or frozen storage.
3. Initial preparation in areas suitable for the nature of the food.
4. Cooking or assembling.
5. Scroll to the delivery point or pass.
6. Service to the hall or packing for delivery.
7. Returning the utensils to the wash from a path that does not disrupt the prepared food.
8. Waste is transferred to a temporary area and then outwards without contaminating the clean route.

The food safety requirements issued by the Saudi Food and Drug Authority (SFDA) stipulate that the layout of food establishments must allow for cleaning, maintenance, and hygienic operations, and minimize contamination, including cross-process contamination. Therefore, aesthetics alone are insufficient; the space must be functional, cleanable, segregated, and monitored.

What should be checked on-site before signing the contract or installing the plan?

Early site inspections turn “execution surprises” into investment decisions. Request a documented on-site survey, and review at least:

The element	Decision question	The effect of ignoring it
Usage and licensing	Is the activity permitted on the site and with the appropriate code?	License revocation or change of activity
Suction and compensatory air	Is there a practical and permissible route for the duct to the point of discharge?	Reduce kitchen capacity or modify the ceiling and facade
Electricity/Gas	Are the loads and source suitable for the equipment?	Changing equipment or increasing capacity incurs additional cost and time.
Drainage and fat trap	Are the levels, routes, and connection point feasible?	Demolition and redoing of flooring and drainage works
air conditioning	Does it handle the loads of the hall, kitchen, and compensatory air?	Heat, smells, and discomfort
Fire and evacuation	What are the requirements for prevention systems and exit routes?	Replanning and delayed approval
Loading, storage, and waste	Where do materials enter and where do wastes exit?	Intersecting routes and operational chaos
Universal access	Is the entrance, movement, service, and restrooms suitable?	Late amendments and risks of non-compliance
Owner/Mall Terms	What are the working hours, loads, interface, and insurance?	Sudden restrictions, fines, or delays

 

In Saudi Arabia, start with the Business Activities and Municipal Requirements service on the Baladi platform using the actual activity code, then review the current version of the restaurant requirements . Do not rely on an old archived version or a marketing summary; determine with the engineering office who is responsible for each approval and review.

A decision that cannot be postponed: Do not finalize the lease or design before documenting site restrictions and approval responsibilities. If a signature is required, include clear clauses outlining what happens if the suction route, loads, or permitting is not met.

How is the number of seats and guest movement planned?

The number of seats is a result, not a starting point. A good layout balances space economy and seating comfort, employee flow, order fulfillment, waiting, delivery, restrooms, universal accessibility, and evacuation. Adding a table in the wrong location can reduce service quality more than it increases sales capacity.

Test the plan with real-world scenarios:

• A family arrives while there is a queue for orders and a gathering of delivery drivers.
• A waiter passes by with a tray while a chair is taken from a neighboring table.
• Enter a resource during preparation time.
• The dishes are returned to the wash at the peak of the dish removal process.
• A wheelchair user can access the door, table, and toilet without hindrance.
• Closing a table for maintenance or combining tables for a large group.

Draw the movement as separate paths as possible: guest, service, delivery, supply, dirty tools, waste, and evacuation. Then observe the intersection points. Each intersection requires a decision: spatial separation, temporal separation, a door, a waiting point, or redistribution.

Which MEP systems should be decided early?

MEP encompasses mechanical, electrical, and plumbing systems. In restaurants, it's directly linked to equipment, menus, and requirements, so it must be coordinated with the kitchen layout and decor from the outset.

Technical format list

• Equipment table including dimensions, power, voltage, gas (if applicable), water, drainage, heat and maintenance requirements.
• Suction and compensatory air calculations and duct coordination with ceilings, construction and facade.
• Cooling loads and zoning between the hall, kitchen and storage areas.
• Locations of electrical panels, outlets, dedicated circuits, and backup systems when needed.
• Hot and cold water networks, drainage, floor cleaning points and grease trap.
• Fire alarm and extinguishing systems required according to the activity and location.
• Gas systems, detection and shutdown when used, according to the design and the competent authorities.
• Data points, POS, Wi-Fi, cameras, music, lighting control and order management.
• Access gaps to filters, valves, panels and equipment for maintenance.

 

 

The goal is not to “hide services” within a beautiful ceiling; rather, to design a ceiling that can be built and maintained and accommodate ducts, sprinklers, lighting, speakers, and inspection points without conflict.

How do you choose materials, lighting, and sound for a restaurant?

Restaurant materials are selected based on their lifecycle, cleaning, slip resistance, heat resistance, stain resistance, maintenance, and replacement—and then on their appearance. Lighting and sound must be designed as part of the operating experience: clear visibility of the business and food, an atmosphere appropriate to the brand, and audible conversation without being too loud.

 

 

Ask about each subject:

• Where will it be used? And what kind of dirt, moisture, or impacts will it be exposed to?
• How do you clean it, and with what materials? And are you affected by it?
• Can part of it be replaced, or does the entire surface have to be replaced?
• What is the delivery time? And is there an approved alternative before implementation begins?
• Does the approved sample represent the color and texture under the actual site lighting?
• What are the requirements for fire resistance, slip resistance, or relevant commercial use?

 

 

Lighting has three overlapping functions: work lighting at the counter and along service routes, general safety lighting, and ambient/emphasis lighting that creates atmosphere. Disconnect and control these lighting systems as needed, and test the setup during actual service hours. For sound, address reflections from ceilings, walls, and furnishings rather than turning up the music to mask noise.

What plans and outputs should you request?

Before comparing prices, standardize your product offerings. A lower price for a limited scope is not necessarily better than a higher price that includes documentation preventing misinterpretations on the site.

Potential outputs based on project size and scope:

• Field survey and documented status report.
• A plan for furniture layout, capacity, and movement.
• Kitchen layout and equipment schedule.
• Demolition and construction plans, facades and doors.
• Ceiling, lighting, and control plans.
• Floor plans, finishes, and walls.
• Interior sections and facades, carpentry details and counters.
• MEP plans coordinated with equipment and design.
• Fire and access requirements according to experts.
• Schedules for materials, lighting, doors, and furniture.
• Three-dimensional reference images are linked to the diagrams, not a substitute for them.
• BOQ (Bill of Quantities), specifications, approved alternatives and supply responsibilities.
• A timetable, a record of decisions and approvals, and a change request system.
• As-Built plans, operating manuals, warranties, test and delivery checklist.

SMD Decoration's commercial design and finishing service encompasses space planning, execution plans, MEP (mechanical engineering), finishing, custom furniture, and supervision up to handover. Your contract should clearly define what is included, what is excluded, and who approves each item.

How do you balance the budget without inventing a price per meter?

There is no single, reliable price for designing or finishing all restaurants. The cost varies depending on the site's condition, menu and equipment, capacity of existing services, material quality, special work, location, owner and client requirements, delivery time, and contract scope. Therefore, rely on a line-item budget rather than a general price per square meter.

Divide the budget into at least:

9. Studies, design, and approvals.
10. Civil and construction works.
11. MEP and fire safety.
12. Kitchen, refrigeration and extraction equipment.
13. Finishing, furniture, and carpentry.
14. Lighting, technology, and panels.
15. Professional services, supervision, and testing.
16. Fees, insurance, and owner requirements.
17. A risk reserve is justified according to the stage of information.
18. Pre-opening and initial operation costs.

Do not compare contractors before obtaining a standardized bill of quantities and scope. Request pricing for alternatives, offer validity period, taxes, exclusions, payment terms, delivery time, warranties, and whether testing and delivery are included in the price.

What is the practical sequence from idea to opening?

Stage	Decision to leave before moving
1. Conceptual Strategy	Audience, menu, service, operational indicators and budget
2. Site feasibility	Activity, restrictions, services, withdrawal, disbursement, owner and stakeholders
3. Initial design	A proven distribution of movement, kitchen, capacity, and identity
4. Coordination of entities and specializations	Responsibilities, observations, and approved standards
5. Detailed design	Well-structured plans, schedules of materials and equipment, and actionable details
6. BOQ and Tender	A unified scope, comparable offers, and a value plan that doesn't compromise operations.
7. Early delivery	Long supply of equipment and materials and approved alternatives
8. Implementation	Program, quality, safety, reports, tests and documented change requests
9. Trial operation	Systems balancing, training, deficiency list and service path experience
10. Delivery and Opening	As-Built, manuals, warranties, closures and post-delivery follow-up

 

Shortlist before requesting a design quote

Check the box next to each completed item:

☐ We have defined the type of restaurant, the menu, and the service model.

☐ We have a site plan and a field survey or a confirmed date for it.

☐ We initially checked the activity, the owner's conditions, the suction route and services.

☐ We set the number of seats as a testable target.

☐ We have prepared a preliminary list of equipment and loads.

☐ We have defined a budget, items, scope, and reserve.

☐ We know who will coordinate with the municipality, the fire department, and the other parties.

☐ We have defined the required outputs: 3D, execution plans, BOQ and MEP.

☐ We have a decision and supply schedule, not just an opening date.

☐ We agreed on a mechanism for approving samples, changes, and delivery.

If you have this data, the design team can provide a more accurate range and compare real alternatives. If it's incomplete, this is the right starting point for a briefing session.

Start with a feasible brief

SMD Decoration was founded in 2012 and offers architectural and interior design services, including shop drawings, Bills of Quantities (BOQs), MEP coordination, finishing, and furniture for commercial projects in Saudi Arabia, Turkey, and the Gulf countries. You can view commercial projects , request a consultation, or view a scope of work through their official website.

When contacting us, please send the city, location type, size, unit status, initial menu, target number of seats, and location photos. The goal of the first meeting is not to choose a color scheme, but to identify decisions that need to be made before modifications become costly.

Organizational Note: This is general informational content and does not constitute engineering or legal certification. Always consult your local municipality, local authority, Civil Defense, mall/building operator, and licensed professionals according to the activity, location, and current license.

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📞 Call us: +966504986649
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