Anelli Bar & Restaurant
The Anelli Restaurant project centres on creating a highly efficient, Italian-inspired kitchen and bar environment that can sustain fast-paced dinner services while preserving the warm, crafted dining experience the brand is known for. The layout resolves tight spatial constraints, optimises operational flow, and strengthens the connection between culinary production and the guest-facing bar, resulting in a cohesive, performance-driven hospitality space.
CONCEPT
The concept phase established the foundational zoning for both kitchen and bar operations. Early sketches defined the core functional blocks: prep, cookline, plating, dishwashing, and service points, ensuring each area supported the restaurant’s Italian-focused menu. The bar concept was shaped around visibility and interaction, positioning mixology and espresso service where guests can engage with it. At this stage, spatial constraints, existing utilities, and service volumes were assessed to guide a workable, commercially aligned design direction.
SCHEMATIC
Schematic design translated the concept into scaled, buildable layouts. Equipment selections were refined, workflow diagrams were developed, and adjacencies were adjusted to reduce cross-traffic and streamline staff movement. The kitchen plan prioritised a linear production flow: cold prep feeding into the hot line, then to the plating pass. Ventilation, refrigeration, and custom joinery requirements were defined, and long-lead items, such as exhaust canopies and bar refrigeration, were scheduled. Regulatory pathways and permit needs were confirmed to prepare the project for procurement and construction.
IMPLEMENTATION
During implementation, the design was documented in detail for the mechanical, electrical, hydraulic, and ventilation systems. Bar fridges, under-bench storage, stainless steel benches, and essential kitchen appliances were procured in accordance with the approved specifications. Workflow simulations ensured the cooking line could handle peak service without bottlenecks, while the bar layout was tested for cocktail preparation and espresso service efficiency. The integration of HVAC, drainage, and power distribution was coordinated to prevent clashes and maintain compliance with hospitality safety standards.
FINALISATION
Finalisation focused on refining the operational choreography for both the kitchen and the bar. The bar adopted a U-shaped hub that connects directly to the kitchen expo point, enabling fast communication and smooth ticket flow. The scaled floor plan was signed off prior to fit-out, ensuring all zones (storage, prep, cooking, plating, and bar service) aligned with real-world workflows. Final inspection ensured clearances, hygiene finishes, and equipment performance met compliance and operational expectations before handover.
Project Details
The Anelli Restaurant kitchen and bar reconfiguration addresses several operational challenges common to compact restaurant environments. The kitchen is structured to maintain a disciplined production flow, reducing congestion around high-heat equipment and improving tempo during peak seatings. Cold storage, prep areas, and dishwashing are positioned to minimise travel distance and maintain HACCP-aligned separation between raw and ready-to-serve processes.
For the bar, the design enhances guest engagement by strategically positioning and clearly displaying the beverage production process. Subtle lighting strategies, under-bench refrigeration, and ergonomic bench heights allow staff to maintain speed and consistency while preserving the brand’s refined Italian aesthetic. The integration of both spaces ensures front-of-house and back-of-house operations function as a single, efficient system.
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