Dining area planning
Review table arrangements, customer circulation and service routes against the space available and your operating needs.
Provence Interiors · Dubai
Restaurant fit-out.
Set the scene for service.
Build a dining space around the experience you want to offer. Seating, circulation, lighting and fitted details should support both the guest journey and the working day.
Your space. A specific brief.
A memorable interior also needs a workable layout.
The atmosphere matters, but so does the route from arrival to seating, ordering and service. Start with your concept, operating model and equipment requirements, then bring the interior decisions together.
Explore Provence’s Golden Thali Restaurant and Calicut Empire Restaurant projects in Dubai. Use the gallery to discuss a design direction, then develop a fit-out brief around your own menu, premises, service style and investment priorities.
Start the conversation ↗Define the work
What to include in your restaurant & café fit-out brief
Counters & fitted furniture
Coordinate service counters, storage and other joinery with equipment sizes and the way staff will use them.
Lighting & atmosphere
Build a lighting brief around dining, circulation and focal points, with maintenance access considered alongside appearance.
Materials & finishes
Choose surfaces with cleaning, wear and replacement in mind, as well as the character of the restaurant.
Kitchen supplier interfaces
Identify specialist kitchen equipment, extraction and utility needs early. Agree which contractor or supplier is responsible for each part.
Fit-out coordination
Bring drawings, material decisions and service interfaces into the agreed programme, including relevant landlord and authority requirements.
From the Provence portfolio
Explore relevant projects
Scope before numbers
What shapes the budget?
A restaurant quotation needs a clear boundary between interior fit-out and specialist kitchen equipment or systems. Existing services, extraction routes, equipment loads, joinery and finish choices can change the scope. Share the concept and available premises information before relying on a square-foot allowance.
Before work begins
Four decisions to bring into the conversation.
01
Define the experience
Explain your service style, seating priorities, brand direction and any existing operating standards.
02
Review the unit & equipment
Gather drawings and supplier requirements so constraints are identified before interior details are finalised.
03
Agree who delivers what
List fit-out works, specialist packages, furniture, signage and exclusions in the proposal.
04
Allow time for opening tasks
Plan completion alongside equipment commissioning, snagging, cleaning and your operational setup.
Planning questions
Restaurant & café fit-out FAQs
Do you have restaurant projects I can see?
Yes. Our portfolio includes Golden Thali Restaurant and Calicut Empire Restaurant in Karama. Follow the project links for images of the interiors.
Does restaurant fit-out include kitchen equipment?
Equipment supply and specialist installation need to be stated in the agreed scope. Share your kitchen supplier’s drawings and requirements so interfaces can be coordinated.
Can you discuss a café or a refurbishment?
Yes. Describe your concept, existing premises and the areas you want to change. The scope should match the scale of the work rather than assume a complete new fit-out.
Can the restaurant stay open during refurbishment?
This depends on separation, safe access, noise and any interruption to essential services. Review those constraints before choosing a phased or closed-site programme.
Your next step
Bring your restaurant concept into focus.
Send your concept, premises plan, kitchen supplier information if available and preferred opening date.
Office #203, Arif & Bintoak Building, Karama, Dubai