Gratte Brothers | Foodservice Solutions provides specialist commercial kitchen design consultancy for hospitality and catering environments of every scale. Combining operational foodservice knowledge, advanced CAD capability and decades of practical industry experience, we create efficient, compliant and future-ready kitchen layouts tailored to the exact demands of each project.
We start every design project with a site visit to observe how the team use the existing space. By understanding the full range of pain points, team dynamics and structural requirements, we can design a new space that elevates your team’s efficiency and morale. Every project is shaped by the realities of service style, menu complexity, staffing numbers, throughput expectations, storage requirements, hygiene zoning and delivery routes. This process ensures the kitchen is designed around productivity, not just appearance.
Supported by decades of specialist foodservice experience, our team designs catering facilities that combine operational logic, technical precision and intelligent use of space for clients across hospitality, leisure, education, workplace and public sector environments. As well as having our own little black book of trusted interior designers, we’re also used to working in collaboration with client’s designers to deliver front-of-house spaces that seamlessly blend style with functionality.
Explore Our ProjectsPreparation areas, refrigeration, wash-up stations, cooklines, waste handling and FOGS management all need to support one another without congestion or operational conflict. Our team carefully plans these to establish a natural workflow through the kitchen, helping clients improve speed of service, maintain food safety standards and create a more intuitive working environment for staff.
This is particularly valuable in compact or architecturally restricted buildings, where space limitations place greater pressure on every square metre. Our experience designing kitchens within listed buildings, city-centre footprints and multi-use hospitality venues allows us to identify efficiencies that maximise output without compromising safety, accessibility or usability. Through thoughtful zoning, multifunctional equipment planning and practical circulation routes, we help operators get more from the footprint available, with solutions to meet every budget.
To ensure every commercial kitchen concept is technically robust as well as operationally effective, schemes are developed using advanced Revit 3D modelling software and BIM-compliant coordination processes. This gives clients, consultants and project stakeholders a clear visual understanding of how the proposed kitchen will function while allowing technical interfaces to be reviewed in detail at an early stage.
By modelling ventilation interfaces, service penetrations, fabrication requirements, drainage runs, access clearances and equipment positioning within the wider building envelope, we can resolve practical challenges during design rather than later during construction. The result is a more coordinated foodservice plan, fewer unforeseen clashes and a smoother progression from concept approval into delivery.
Our design process puts strong emphasis on sustainability and long-term effectiveness – ensuring our layouts can adapt to changing demands, increased capacity and sustainability goals wherever possible. Our clients are increasingly sustainability-conscious, a value which we share wholeheartedly. [add more detail on sustainability – GBCEL input needed]
By building flexibility into the initial concept, clients are better positioned to avoid expensive reconfiguration later. Whether that means allowing for additional production capacity, creating adaptable prep zones or designing support infrastructure with future upgrades in mind, our team helps protect long-term operational value from the outset.
Visit our Planet page to learn more about our commitment to sustainability.
With a heritage dating back to 1948 and a dedicated team experienced in specialist foodservice environments, Gratte brings together operational understanding, technical design capability and collaborative project insight to create kitchens that genuinely work for their users.
Whether the requirement is a standalone kitchen refurbishment, a new hospitality venue, or a complex multi-zone catering facility, our team delivers design intelligence that turns foodservice ambitions into practical, high-performing environments.
Workflow-led kitchen planning
Revit 3D modelling and BIM coordination
CAD foodservice layouts and technical drawings
Catering equipment specification
Space optimisation for constrained footprints
Futureproofed commercial kitchen concepts