Darb runs full restaurant, café, and cloud-kitchen fit-out across Riyadh. Front-of-house concept and finish that reads as the brand; back-of-house kitchen layout, MEP, extract, and SFDA-compliant finishes that pass inspection on the first visit. In-house joinery for the bar back, banquettes, and hero millwork so the finish quality is consistent across every branch.
Same in-house craft — the difference is the kitchen complexity and the front-of-house layer.
For sit-down concepts — signature restaurants, hotel F&B outlets, family dining. Full front-of-house design and full BOH kitchen engineering, ready for SFDA + civil defence inspection.
For third-wave and specialty coffee concepts — bar-forward layout, hand-brew stations, and the roast-and-brew finish spec. Smaller BOH but every inch counts.
For delivery-only concepts — high-volume production kitchen, multi-brand aggregation, or catering back-of-house. Efficiency + hygiene + throughput first, no dining layer.
Concept + interior design + kitchen engineering + MEP + finishes + inspection handover.
Every engagement is scoped to the concept, the location, and the target opening date — proposals return within 48 hours of the site brief.
The full turn-key engagement — concept, design, permits, kitchen engineering, build, inspection handover.
For operators with a concept designer + kitchen consultant already engaged — we validate the design + kitchen packages and deliver on-site.
For F&B chains opening multiple branches — standardised design + kitchen package, rolling handovers, priority calendar.
Every engagement is fully customised — send the concept, location, and target opening date; a tailored proposal returns within 48 hours.
Restaurant lead time is heavier than office because of the kitchen engineering + inspection layer. Cafés without a heavy BOH sit at the bottom of the range; full-service restaurants and multi-cuisine kitchens sit at the top.
We visit the space, take measurements, and pull the landlord's tenant guide. Concept direction + rough budget bracket returned within 48 hours.
FOH concept + 3D + full construction drawings; BOH kitchen layout + workflow + equipment schedule. Both packages sign off together so nothing conflicts at MEP stage.
Municipality + civil defence + SFDA permit filing runs in parallel with fabrication. Site build starts as soon as clearances land — MEP first, then partitions, kitchen install, FOH joinery, finish.
Civil defence + SFDA inspection handled by us, punch-list clearance, soft-opening dry runs supported. Handover on the target date — soft launch, then full opening.
All three, part of every design-and-build engagement. Municipality drawings for the space, civil defence for fire safety + extract + emergency egress, SFDA for kitchen finishes + water + waste + food-storage compliance. We file everything and shepherd the inspections; you sign what needs your signature.
That's the norm for F&B chains. We standardise the design + kitchen packages so every branch reads as the same brand — same materials, same layout, same equipment schedule — and each branch opens on the target date instead of drifting per contractor variance.
In-house workflow design (line layout, kitchen printer positioning, order flow), coordination with any kitchen consultant you already have, equipment sourcing and install through our vetted supplier network, and full MEP integration (extract, gas, electrical, plumbing, drainage, grease trap). The kitchen isn't an afterthought — it's on the same drawing set as FOH.
Serious in Riyadh — mall management and municipality both track it. We size and install the grease trap correctly, spec the pipe runs for cleaning access, and document the maintenance schedule for handover. Skimping on FOG is the fastest way to get inspection failures + landlord complaints.
Yes — cloud kitchens are a distinct format we run regularly. High-throughput production layout, multi-brand aggregation if needed, rider pickup zone, no FOH cost load. Cloud kitchens typically fit-out in 6-8 weeks because there's no dining design layer.
Sound-attenuated extract systems (or the extra insulation runs), ceiling acoustic treatment to keep dining-room noise down, and if the space sits in a mixed-use building, we coordinate with the building's MEP team on shared exhaust routing. Silent restaurants happen on purpose, not by accident.
Yes — the two weeks after handover typically include punch-list clearance, small tweaks the operator identifies during dry-run service (a shelf that's the wrong height, a socket in the wrong place), and finish touch-ups. Included in every design-and-build engagement.
Yes — VAT-registered invoicing with 15% VAT applied, corporate PO handling, and payment terms that fit an F&B opening calendar (typically 20/30/30/20 across signature / drawings sign-off / mid-build / handover, with the last tranche after civil defence + SFDA sign-off).
Send the concept, location, and target opening date. A tailored proposal — FOH concept direction, BOH kitchen layout, budget bracket, timeline — returns within 48 hours.