Concept-level BOH planning for architects
Num Notosc does not replace your kitchen consultant or equipment supplier, but we establish spatial logic early so FOH glamour is not bought at the expense of a dysfunctional back of house. We produce concept BOH layouts showing production line flow, storage zones, and staff circulation for Valencia sites where every square metre carries rent. Outputs give your architect and kitchen planner a shared starting point before detailed MEP and extraction design.
Production flow and station adjacency
Menu type dictates kitchen morphology: a paella-focused lunch service needs different fire and holding logic than a fine-dining tasting menu or an all-day brunch programme. We map hot, cold, pastry, and wash zones with adjacency rules that reduce cross-traffic and keep the pass visible from key production points. Delivery access, bin storage, and cold-room door swings are checked against Valencia's narrow service lanes and loading restrictions in the historic centre.
Storage, prep, and compliance zones
Undersized dry store and prep areas are the most common reason BOH layouts get revised mid-tender. Our concept plans allocate realistic storage based on your stated cover count and menu complexity, and we flag where floor drains, grease separation, and hand-wash placement will likely be required under local health inspection practice. These notes reduce surprises when your kitchen engineer submits for licencia de apertura.
Staff facilities and circulation
Changing areas, office nooks, and break spaces are often squeezed out of early schemes and reappear as afterthoughts behind cold rooms. We reserve proportionate staff zones and separate clean and dirty circulation so service staff never cross paths with bin runs during peak hours. For multi-floor venues in Eixample, dumbwaiter and stair positions are coordinated with the dining room layout package when both are commissioned together.
Scope boundaries and fees
BOH concept layouts include a dimensioned plan, flow diagram, and equipment zone schedule at concept level — not fabrication or specification drawings. Typical fees range €4,500–€7,800 depending on kitchen size and menu complexity. Combined FOH and BOH layout commissions receive a 15% reduction on the total; allow ten working days for standalone BOH studies.