Technological Design of Food Production Facilities
From the first idea to a working facility. We tie technology, space and equipment into a single system.
- Food production
- Food service
- Catering units
Assess the whole process and understand where savings are justified and where they will lead to extra costs after launch.
Elena ZhukovaFood process design expertWhat stage is your project at?
One specific task or the whole journey — from idea to production launch.
- 01
Check the premises
Before renting or buying, find out whether the site suits your technology and which constraints must be taken into account.
Start with the premises - 02
Develop a concept
Define the production task, capacity, set of zones and process logic before the layout is fixed.
Start with the concept - 03
Design the production facility
Link flows, floor areas and equipment to the requirements for architecture and engineering systems.
Go to the project - 04
Review a finished project
Find errors in flow layout and equipment selection. Revisit decisions and costs before implementation.
Order a review
Every decision is part of one system
Eight areas of work. The scope of the project depends on your task, the facility’s stage and its future operation.
Technology defines the space
First — what and how to produce. Then — where and with what. We work out the technology before the architecture and engineering solutions are fixed.
- Flows define the layout.
- Capacity defines the equipment.
- Equipment sets the requirements for the building.
Product: Receiving → storage → preparation → production → dispatch. Raw materials move in one direction with no backtracking or counter-flows.
From request to result — five steps
- 1
Brief
You describe the facility and the task — via the form on the site or by phone.
- 2
Conversation
We clarify the input data, the facility’s stage and its constraints, and agree on the first step.
- 3
Proposal
Scope of work, timeline and cost — tailored to your task, with no unnecessary sections.
- 4
Design
Technology, flows, equipment, briefs for allied disciplines. Interim approvals along the way.
- 5
Support
Support during construction and launch. Operational support — by separate agreement.
Different facilities. Their own technology
Food production
Production kitchens, meat processing, integrated processing of animal raw materials.
Food service
Restaurants, cafes, catering units.
Education
Kindergartens, schools, universities.
Healthcare
Hospital catering and catering units of medical institutions.
Corporate and special-purpose catering
Factory canteens, rotational work camps, government facilities.
Transport and complex buildings
Ship and in-flight catering, airport catering plants, reconstruction of cultural heritage sites.
Behind every project is a real production task
- ~3,000patientsA hospital facility with four meals a day.
- 1,835childrenA large school catering facility.
- ~14,000people a dayA large factory catering facility.
- Case 01
Solution cost cut roughly threefold
The specification was reworked and alternative equipment selected after external conditions changed. The production process was preserved. This is the result of one project, not a promise of similar savings to every client.
- Case 02
Dishwashers for a kindergarten
A third-party design for the serving pantries specified domestic built-in machines. The review revealed problems with the choice of equipment and the surrounding structures. A correction was needed to account for sanitation and operation.
- Case 03
Production in a historic building
Placing food production and catering facilities in cultural heritage buildings in Saint Petersburg. The solutions were adapted to ceiling heights, door openings and existing structures.
Projects and deliveries in nine countries
We design remotely and travel to the site when the solution requires it.
- Kazakhstan
- Russia
- Belarus
- Georgia
- Armenia
- Montenegro
- UAE
- South Africa
- Bangladesh
Qualifications backed by documents
Member of a design SRO (Russia)
SRO association “Mezhregionproekt” (SRO-P-161-09092010), member reg. no. P-161-292700119583-4806, since 08.06.2026
Expert credential: Elena Zhukova
Check in the NOPRIZ registryISO 22000 (HACCP) lead auditor
Certificate ROSS RU.32083.E.02389, certification system “United Quality Standards”, valid until 08.06.2029
Expert credential: Elena Zhukova
We work under NDA
That is why we do not publish photos or names of facilities — only anonymized figures and cases. Your technology, layouts and specifications remain yours.
Copies of documents are available on request.
Elena Zhukova
FoodTech Consulting expert in technological design of food production facilities and catering units.
~30years of professional practice
Technology, economics and operation — all in one view
- About 26 years of work with food production facilities.
- Degrees in economics and law, MBA in business analytics and management.
- ISO 22000 (HACCP) expert auditor.
- Experience working with equipment manufacturers.
- In some projects — paid operational support for up to three years.
- HACCP specialization: technological environment, flow layout and equipment.
Figure it out yourself
For those who are just starting, want to understand the process on their own first, or are not yet ready to order a project. Each checklist comes with video explanations and expert comments.
- Checklist 01 PDF video
Choosing premises for food production
What to check before renting or buying: heights, loads, power capacity, water and drainage, ventilation, sanitary restrictions, neighbors.
Coming soonNotify me - Checklist 02 PDF video
Input data for a technological project
What to prepare before design starts: product range, volumes, operating schedule, floor plans, technical conditions.
Coming soonNotify me - Checklist 03 PDF video
Technological concept
Capacity, product range, shifts and staff, set of zones. How to pin down the task before the layout.
Coming soonNotify me - Checklist 04 PDF video
Flow layout and zoning
Product, staff, waste, containers and tableware: how to separate flows without crossings or counter-flows.
Coming soonNotify me - Checklist 05 PDF video
Floor area calculation and room schedule
Production, storage, refrigerated and staff rooms: how not to forget anything and not overpay for square meters.
Coming soonNotify me - Checklist 06 PDF video
Selecting process equipment
Output, utilization, connections, maintenance. How to compare supplier offers.
Coming soonNotify me - Checklist 07 PDF video
Briefs for allied disciplines
Water, drainage, floor drains, electrical, ventilation, refrigeration and gas: what to hand over to the architect and engineers.
Coming soonNotify me - Checklist 08 PDF video
School or kindergarten catering unit
Specifics of designing catering units for educational institutions: zones, equipment, dishwashing rooms.
Coming soonNotify me - Checklist 09 PDF video
HACCP at the design stage
Which food safety requirements to build into the layout and equipment in advance.
Coming soonNotify me - Checklist 10 PDF video
Self-check of a finished project
Typical errors in flow layout, equipment and allied sections — before procurement and construction.
Coming soonNotify me
A checklist does not replace a project: it helps you prepare, ask the right questions and check decisions.
Frequently asked questions
Book a free diagnostics session
60 minutes with a FoodTech Consulting expert. You get a short written report with recommendations for your business. No obligation.
Prefer not to fill in a form?