I need an efficient kitchen layout for a 20–30 m² back-of-house area that will support a fast-moving small restaurant. The space must follow a modern style, favouring clean lines and easy-to-wipe finishes. Countertops and prep tables should ideally be stainless steel for durability and hygiene. Core requirements • Place all key equipment—Kompor gas, Chiller, and Microwave—so that the work flow moves logically from storage to prep, cooking, plating, and dish-washing, with no cross-traffic. • Optimise every square metre, accommodating ventilation, plumbing, and electrical points. • Recommend robust, local-market equipment and basic installation materials, paired with an itemised cost estimate that fits typical small-restaurant budgets. • Provide both 2D and, if possible, 3D visuals in common file formats (PDF, DWG, or SketchUp/RVT). Deliverables (within 7–10 days) 1. Scaled floor plan showing zones, clearances, and service runs 2. 3D render or axonometric view illustrating equipment placement 3. Bill of quantities: equipment list, material specs, and budget estimate 4. Brief explanatory note so contractors can execute without hand-holding Experience in kitchen planning, interior design, or F&B operations is essential; fast and clear communication will keep the project on schedule.