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Design project


Design project of a storeDesign project of a restaurantDesign project of a cafe
Design project of a storeDesign project of a restaurantDesign project of a cafe
Design project of a pizzeriaDesign project of a cafeteria
Design project of a pizzeriaDesign project of a cafeteria



Stages of a design project development




1 Getting acquainted with a client.

A designer, and, if necessary, a technologist, meet the client, specify the required information for the development of a preliminary design project and the engineering design. It may be target audience, location, competitive environment, the planned range of goods or the type of cuisine. At that point, the measurements of the premises are done, the characteristics and the address of the premises are written down and, if necessary, pictures are taken.

2 Preparation of the preliminary engineering design (for food service).

On the basis of information received from the client, a Unique Technologies technologist makes zoning of the premises and prepares a layout of arrangement of commercial equipment, taking into account the existing regulations and the planned processes.

3 Preparation of preliminary sketches of the design project.

Based on the conversation with the client as well as on the engineering design (for food service), the designer prepares a few sketches of the future design of the store, the restaurant, the cafe, etc. After thatfinal adjustments can still be madeand the completed version gets approved.

4 Selection of commercial equipment or store furniture.

According to the set parameters store furniture is selected or designed, the list of commercial equipment is made, elements of decoration and finishing materials are chosen.

5 Development of a detailed design.

Based on the completed design project and the layout ofthecommercial equipment arrangement (for food service) detailed engineering design (ventilation and air conditioning design, the design of water supply and drainage, electrical design) is developed.

6 The implementation of the design.

It is carried out under the supervision or by the employees of Unique Technologies. We use an integrated approach, supervising the project of opening a restaurant or a store from the idea stage to the commissioning of the establishment. This allows you to open a restaurant, a cafe or a store in a short time and get a professional and diligent approach to work.

Architectural project


Architectural design of a storeArchitectural design of a restaurantArchitectural design of a cafe
Architectural design of a storeArchitectural design of a restaurantArchitectural design of a cafe
Architectural design of a pizzeriaArchitectural design of a cafeteria
Architectural design of a pizzeriaArchitectural design of a cafeteria



Stages of developing an architectural design




1 Drawing a measured plan.

After the customer has made the specification, our specialistvisits the site to carry out measurements of the premises. All measurements are done with a digital tape measure and a leveling instrument to do all the measurements as accurately as possible, identify wall deviations from the plane of the floor and the ceiling. Professionally made measured plan can minimize risks of financial losses during the project implementation, while ordering furniture and equipment.

2 Development of a preliminary architectural design.

Based on the measurements of the premises and on the technical specifications, Unique Technologiesspecialistsdevelop a preliminary architectural design. It includes the requirements for existing facilities defined by the client or the lessor, as well as the chosen concept and aesthetic design. The finished preliminary architectural design is handed to the client for approval, then the final adjustments are made to it. This part is very important, both for the architects and for the client, because it is better to make all the changes at the "paper" stage of the project, than add or demolish the already erected structures.

3 Design approval.

Depending on the requirements of the owner or the lessor of the premises the approval process may take several stages different authorities. Also, the duration of the approval process often depends on the client.

4 Development of the final architectural design.

On the basis of all comments and corrections from the client and the lessor, the final architectural design is developed, which includes:

  • measured plan
  • zoning of premises layout
  • layout of arrangement of furniture and equipment
  • design of floor, walls and ceiling finish
  • layout of arrangement of sockets and fixtures
  • explanatory note

5 Approval of the design.

Final architectural design gets signed by the lessor and the client in triplicate. After being signed by each of the parties one copy remains with the client, one with the lessor and one is kept by the developer.

Engineering systems


Ventilation and air conditioning design (HVAC)Water supply and sanitation designElectrical design
Ventilation and air conditioning design (HVAC)Water supply and sanitation designElectrical design
Fire Safety Project design
Fire Safety Project design



Electrical design




1 Electrical design

It is developedto calculate the load required for the needs of the project and compare it with the capacity allocated to the project. If necessary,the design for additional capacity is made. After creating the design, it has to be approved by the lessor or the management company, and then by the Energonadzor authority.

2 Ventilation and air conditioning design (HVAC)

HVAC design consists of three parts: the draft of general exchange ventilation, process ventilation and air conditioning design. HVAC design is required by the law, and for stores and restaurants it is particularly necessary. This air exchange per each customer must be at least 20 cubic meters, and per an employee - not less than 60 cubic meters.

3 Water supply and sanitation design

Water supply and sanitation designproject consists of two parts: a water supply design project for the technical part of the object and household drainage for customers and staff. Typically, stores located outside shopping malls, that is, street-retail, as well as all restaurants, cafes, bars and cafeterias need to have such a design project.

4 Fire Safety Project design

Depending on the purpose of the buildings and facilities fire safety project may include:

  • automatic fire alarm,
  • automatic fire suppression system,
  • warning and evacuation management system.

In addition, the design must specify the evacuation plan for customers and staff.

The fire safety project is a guarantee of safety. Only a professional company with appropriate licenses and experience can develop such a design.

5 Low-voltage systems design project.

Low-voltage systems include: sound system installation, video surveillance, Internet line installation, including for POS equipment and connection with the bank, burglar alarm system and anti-theft system (for stores)

6 Structural concept

If demolition, transfer or strengthening existing bearing structures (walls and ceilings) is necessary, we carry out a design project of structural concept and get it approvedbythe proper authorities.

Technological project, the plan of arrangement of process equipment




1 Data collection and working out a technical specification.

Before you start designing any restaurant, cafe or cafeteria, it is necessary to work out a detailed specification. After you have decided on the concept of the future establishment, set goals and identifiedways to implement them, all thathas to be included in the specification, as it is the link between the client and the designer. A technical specification must include all the raw data for the development of the design, as well as the basic requirements for the future establishment.The quality and timing of all workswill depend oncompleteness of the information included at the initial stage.

2 Development of schematic design of planning and tech solutions.

After the technical specification has been drawn up, we proceed to the development of the schematic design. It is one of the key phases of the project.

  • the available area is divided intozones: a zone for production purposesand zones intended for adining area, storage and utility areas;
  • the layout of equipment is drawn up: commercial, refrigeration, mechanical, etc., as well as furniture and interior items.Connection points to the power and water supply, sanitation and ventilation are indicated.
  • entry and exit areas for customers and staff are specified, taking into account the ways to receive/load the products.
  • a layout of seats is drawn up, taking into account the client’s preferences and the capacity of the premises;
  • the scheme of the bar counter or the buffet bar location, the waiter station and the equipment necessary for a sommelier location is drawn up;
  • all the information on the drawings is specified in maximum detail and the explanatory memorandum is enclosed;
  • the resulting design gets approvedby the client.

A thoroughly developed preliminary design allows to see the image of the future establishment at the initial stage, to look at it in detail and to evaluate the object from different angles. The more detailed the drawings and diagrams are, the more exactly they show the desired concept, and can serve as a so-called guide to builders and designers who will befurther working on the project.

3 Detailed selection of commercial equipment for a professional kitchen.

There is the building code (SNIP), which regulatesarrangement of commercial and other kitchen equipment. But when arrangingcommercial equipment in a cafeteria, a cafe, a restaurant or any other food service establishment it is necessary to use common sense, namely, to ensure maximum usability of the space and logical ways to move both rawfood and finished products. If the ideal process sequence flowcharthas been made, i.e. the paths of semi-finished and finished products overlap minimallyand the security measures are taken, as well as the conditions for workplace cleaning, then, after such a careful preparation the selection of equipment and its amount will be optimal and will not be difficult for both the executant and the client.

The development of the technological part of the project can be divided into the following stages:

  • The layout of the equipment arrangement in the production zone and its numbering according to the specification
  • Scheme of arrangement of furniture in the dining room (a café, a cafeteria, etc.)
  • The layout of the bar equipment in the bartender working area
  • Drawing up the specifications of the equipment used, indicating the number of units, power and voltage.
  • Drafting an explanatory note on the selection of the declared equipment and an explanation of the production process.
  • The final approvalby the client.

4 Preparation of installation layouts and explanatory notes.

Installation layout is a drawing made on the basis of the tech solution and the layout of commercial equipment arrangement, where utilities connection points are listed for the declared project equipment. The installation layout may include the following items:

  • inlet and outlet water and drainage connection points with an indication of the pipe parameters and coordinates of the points;
  • Electricity outlets indicating the necessary power, voltage and connection method for the connected equipment and their coordinates.
  • Manholes for commercial equipment with coordinates.
  • Layout of ventilation hoods indicating coordinates.
  • Room walls and partitions layout with dimensions and wall thickness, height of walls, width of doorways and corridors, location and direction of the door opening.
  • tech scheme of flows ofraw food, semi-finished products, ready meals, turnover of clean and dirty dishes.

In the explanatory notereasonsfor selecting commercial equipment are indicated, the processes and flows at the establishment are described with references to the restaurant design standards, according to which the establishmenthas been designed and food processing organized.

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