We been inside too many shared kitchens to count — from dusty basements in Cairo to brand-new hubs in Amsterdam. And here’s the truth: it’s not about fancy tiles. It’s how smart you use your square meters.

Here’s how we typically break down a shared kitchen layout — always custom, always tested on the ground:

• 👨‍🍳 Multi-Tenant Cooking Zones: Each brand gets its own spot — gas burners, fryers, maybe a holding cabinet. Plug-and-play, easy swap. No fighting over hobs.
• 🔄 Shared Prep & Wash Area: Big common zone. One set of prep tables. One wash corner. Teams book slots, clean up after, keep it smooth. No overlap, no chaos.
• 🚚 Receiving & Dispatch Zone: Fast entry, faster out. Cold rack? Check. Dry shelves? Check. Loading trolleys? Yep. Meals don’t wait.
• 🥶 Cold & Dry Storage Compartments: Everyone gets their own locked shelf or mini fridge. QR codes, tags, no mix-ups. Inventory stays neat, traceable.
• 🧼 Sanitization & Hygiene Module: Sinks, mop units, waste bins. We follow HACCP like gospel. Cleaning’s not optional here.
• 🧠 Smart Monitoring Interfaces: Wanna track temps, energy, hygiene in real-time? We got screens for that. Helps owners sleep better.
• 🪑 Staff Break & Briefing Corner: Tiny but smart. Lockers. Benches. Water boiler. Staff brief, snack, breathe. Then back to cook mode.

We build these zones lean — because rent ain’t cheap and time’s even pricier. But we never skip CE or hygiene certs. It’s all tight, tidy, and totally scalable.