Wiz Works designs and builds F&B and restaurant interiors — cafés, restaurants, bars and hospitality spaces — in Kuala Lumpur, the Klang Valley and across Malaysia. We marry the front-of-house design with the demanding back-of-house works (kitchen, ventilation, grease, plumbing and heavy power) and the compliance an F&B outlet must satisfy before it can open.
What does an F&B project involve?
- Concept & interior design — an atmosphere that fits your brand, menu and price point.
- Front-of-house build — seating, banquettes, counters, bar, feature walls and finishes.
- Kitchen & back-of-house coordination — layout, equipment, exhaust hoods, cold rooms and wash areas.
- M&E & specialist services — heavy electrical loads, gas, water, grease traps and kitchen ventilation.
- Compliance support — coordinating the drawings and works typically required for licensing and approvals.
Why is F&B the hardest fit-out?
An F&B space is one of the most technically demanding interiors you can build. Kitchen exhaust and make-up air, grease management, waterproofing, gas, heavy electrical loads and fire safety all have to be designed in from the start — not patched in later when they become expensive. Because we design and build together, these are planned early. Commercial kitchens and dining spaces also have to satisfy fire-safety requirements overseen by the Fire and Rescue Department (Bomba) and licensing from your local council (PBT) before opening.
Cafés
Smaller footprints where every seat and counter inch counts, and where the look has to be photogenic enough to earn its own marketing. Lighting, materials and a strong signature corner do a lot of the work.
Restaurants & bars
Larger kitchens, more covers, bar programmes and stronger services demands, with ambience as a core part of the dining experience and acoustics that let guests actually talk.
F&B delivery priorities
- Kitchen, exhaust and services designed in from day one.
- Compliance-aware drawings to support licensing and Bomba approval.
- A schedule built around your launch — every closed day is lost revenue.
- Durable, cleanable finishes that hold up to daily service.
See the pricing guide for indicative ranges and the design & build guide for the process. Planning a café or restaurant? Message us on WhatsApp with your location and concept.
What approvals does an F&B outlet need?
F&B is the most heavily regulated fit-out. Beyond the usual renovation works, an outlet typically needs business and food-premises licensing from the local council (PBT), fire-safety requirements satisfied for the Fire and Rescue Department (Bomba), and proper handling of kitchen exhaust, grease and waste. Getting these designed in from the start — rather than discovered at inspection — is the difference between opening on time and a costly delay.
How important is the kitchen layout?
It is the engine of the whole operation. A well-planned kitchen and back-of-house flow determines how fast you can serve, how many covers you can turn, and how safe and pleasant the space is to work in. We coordinate the kitchen layout, equipment, exhaust and services with the front-of-house design so the two work together instead of fighting for space.
How do you keep an F&B project on schedule?
Every closed day before opening is lost revenue, so we plan backwards from your launch date, order long-lead kitchen equipment early, and sequence the heavy services works first so finishing trades are not waiting. Clear scheduling and updates mean you can plan your hiring, marketing and soft launch with confidence.
What does an F&B fit-out involve beyond the look?
The dining room is what customers see, but the project's cost and risk live in the back-of-house: the kitchen, exhaust and make-up air, grease traps, water and waste, and the heavy electrical and gas supply that a working kitchen demands. These have to be designed correctly and coordinated with the structure and the landlord's services — get them wrong and you face failed inspections, complaints or a kitchen that cannot cope at peak.
What do F&B tenants most often overlook?
Ventilation and smell control, sound between kitchen and dining, sufficient electrical capacity, and the time approvals take. We raise these early and design them in, so they do not become expensive surprises close to opening. Message us on WhatsApp with your concept and unit and we will talk through what it will take.