Food service design, facility planning, 3D kitchen modeling, bar and brewery planning.
Concept development, menu engineering, strategic advisory for operations-friendly outcomes.
Hotel consulting, large-scale F&B space planning, corporate IT park food services.
Food courts, corporate cafeterias, central kitchens for high-volume environments.
Food service design, facility planning, 3D kitchen modeling, bar and brewery planning.
Concept development, menu engineering, strategic advisory ensuring operations-friendly outcomes.
Hotel consulting, large-scale F&B space planning, corporate IT park food services.
Food courts, corporate cafeterias, central kitchens for high-volume environments.
Timeline depends on scope. A small concept takes weeks. A full hotel development takes months. We move fast but never rush the thinking.
Yes. We've built kitchens across continents. Food service principles are universal. Local knowledge matters too, and we learn it.
We design for the people who work there. A kitchen that's hard to use is a kitchen that fails. Function comes first.
We can. Existing spaces have constraints. Sometimes constraints breed better solutions. We'll tell you what's possible.
We quote based on scope and complexity. No hidden fees. We tell you the cost upfront and stick to it.
We work with the constraints you have. Budget, space, timeline. We don't pretend they don't exist. We design around them.
The people in it. The flow through it. The equipment that serves it. We've watched thousands of kitchens operate. We know what separates the ones that function from the ones that fail.
We start by watching. We see where people move. Where they wait. Where they struggle. Then we redesign around what we've learned, not around what looks modern.
"OPSTRAH didn't just design our kitchen. They understood what we were trying to do and made it possible."
Marcus Chen "OPSTRAH didn't just design our kitchen. They understood what we were trying to do and made it possible."
Marcus Chen "OPSTRAH didn't just design our kitchen. They understood what we were trying to do and made it possible."
Marcus Chen 
Precision engineering and operational excellence for the global hospitality industry. From concept to commissioning.
Level 5, UB City, Vittal Mallya Road Bengaluru, Karnataka 560001
contact@opstrah.com
+91 80 4567 8900
"OPSTRAH didn't just design our kitchen. They understood what we were trying to do and made it possible."
Marcus Chen Executive Chef, Singapore