Start with the menu
Assess premises for the actual activity. Coffee with bought-in pastries, a hot kitchen and manufacturing prepared foods involve different processes. List your products and steps: receiving, storage, preparation, cooling, packing and delivery.
Check the flows
Map how raw materials, finished dishes, clean and dirty utensils, waste and staff move. Assess any intersections and organise work to prevent contamination.
Ask five questions
Is there a suitable water supply? Where will hands, food and equipment be washed? Is there enough storage? How will ventilation work? Can the proposed processes fit this layout? Solutions depend on the menu and premises.
Prepare the materials
Send a measured plan, photographs, menu and equipment list for an initial review. A food technology assessment is useful before a long lease. It does not replace building or engineering checks.