APEX Integrated Works Sdn BhdAPEX Integrated Works Sdn Bhd
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APEX Integrated Works Sdn BhdAPEX Integrated Works Sdn Bhd
WhatsApp +60 17-476 925340-2 Jalan PJU 5/20B The Strand, Kota Damansara, 47810 Petaling Jaya, Selangor

F&B Fit-Outs

Kitchen, service and dining fit-outs built to health, safety and operational codes.

F&B kitchen and dining fit-out works
The Problem

Kitchens Fail When Design Comes First.

F&B fit-outs fail when kitchen workflow, ventilation, drainage and authority requirements are treated as an afterthought to the dining design.

Common Warning Signs

  • Poor kitchen workflow slowing service
  • Inadequate extraction or grease management
  • Drainage that cannot cope with kitchen volume
  • Delayed or rejected authority approvals
  • Equipment fitted before services were confirmed

Likely Root Causes

  • Kitchen design finalised after interior design, not alongside it
  • Insufficient coordination between M&E and kitchen equipment suppliers
  • Underestimated extraction, drainage or power loads

What's Included

  • Kitchen layout and workflow planning
  • Extraction, grease trap and drainage systems
  • Gas, electrical and water rough-in coordination
  • Authority submission support where applicable
  • Front-of-house and dining fit-out
  • Equipment installation coordination
Suitable For

Property and Project Types

Restaurants Cafés Cloud kitchens Food courts Hotel F&B outlets
Approach

Inspection and Diagnosis

We review the intended menu, equipment schedule and expected covers before finalising kitchen layout, and assess existing extraction, drainage and power capacity against the operational load required.

Testing & Handover

Verified Before Sign-Off

Kitchen systems are tested for extraction performance, drainage flow and gas or electrical safety before equipment goes live, with handover documentation provided for operational use.

Process

How We Deliver F&B Fit-Outs

01

Discover and Brief

Understand the concept, menu and expected service volume.

02

Inspect and Survey

Assess existing extraction, drainage and power capacity.

03

Diagnose and Define

Confirm the kitchen workflow before finalising layout.

04

Specify and Plan

Coordinate kitchen equipment with M&E and structural works.

05

Execute and Report

Coordinated kitchen and dining fit-out with progress updates.

06

Test and Hand Over

System testing and documented handover ahead of opening.

Related Work

Often Coordinated Together

Service

Commercial Renovation

Full-space renovation for new or refreshed F&B outlets.

 Service

Plumbing Works

Supply and drainage systems sized for kitchen volume.

 Service

M&E Works

Coordinated mechanical and electrical systems for kitchens.

Technical Capability Gallery & Case Studies. Coming Soon

FAQ

Frequently Asked Questions

Kitchen fit-outs typically require local authority approval for structural, signage or change of use works, plus health department sign-off on food preparation areas and fire safety clearance for the exhaust and suppression systems. Landlord approval is usually needed as well, especially in malls or strata commercial buildings. Confirming which submissions apply to the specific property before design starts avoids rework once drawings are finalised.
A workable layout follows the sequence food actually moves through: receiving and storage, preparation, cooking, plating and wash-up, positioned so these zones do not cross paths with each other or with the dining floor. Equipment is placed to match cooking duty and service volume, not just to fit the available floor area. Getting this sequence wrong is one of the most common reasons kitchens run slow or feel bottlenecked once they open.
A commercial kitchen generally needs a certified exhaust hood system sized to the cooking duty, ducted to an approved discharge point, with grease filtration and make-up air to keep the kitchen under negative pressure. A grease trap sized to the kitchen's wastewater volume is required to keep fats and oils out of the sewer line, and its position needs to allow regular access for cleaning. These systems should be sized against the confirmed equipment schedule, not a generic template.
A straightforward kitchen and dining fit-out commonly takes 8 to 12 weeks from starting on site to handover, though this depends on kitchen complexity, authority approval timelines and whether major M&E upgrades are needed. Extraction, gas and grease trap works usually set the critical path since they involve inspection and testing before equipment can be connected. Confirming the equipment schedule and permit requirements early is the most reliable way to protect an opening date.
These trades all depend on the same confirmed equipment schedule, so a late change from any one supplier can affect the others: a swapped piece of equipment can change the load, gas connection or extraction requirement. Coordinating rough-in positions for power, gas and exhaust against the final equipment layout before services are concealed avoids most of the costly changes seen on kitchen fit-outs. A single point of coordination, rather than each trade working from a different version of the layout, is what keeps this aligned.

View All 18 F&B Fit-Out Questions →

Related Guides

Self-Help Resources

Guide

How to Read a Commercial Renovation Quotation

What an itemised quotation should include.

 Guide

Questions to Ask Before Appointing a Contractor

What to ask before committing to any fit-out works.

 Hub

View All Guides

Browse every published self-help resource.

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