Discuss a project
Services
Auckland first · Serving New Zealand
AMING coordinates commercial kitchen layouts, equipment, utilities, stainless steel and installation planning for restaurant and café fit-outs across New Zealand. Equipment, joinery and trade requirements are resolved together before site work. For equipment-only orders, explore AMING HOSPITALITY. Auckland projects are prioritised; site visits, travel and scheduling elsewhere in New Zealand are agreed around your scope.
Share your site, scope and target opening date.
Concept illustration
Equipment sourcing
AMING HOSPITALITY supplies commercial kitchen equipment, refrigeration, stainless steel and storage for hospitality projects across New Zealand. Browse the equipment range while AMING INTERIORS coordinates the space, services, joinery and installation pathway.
Equipment selection is confirmed against menu, capacity, utilities, compliance and site conditions.
Equipment connected to the room
Equipment selection affects extraction, power, gas, water, drainage, access and cleaning. AMING INTERIORS coordinates the kitchen equipment pathway with the hospitality fit-out so front and back of house operate as one system.
Define your scope
A complete kitchen package connects restaurant equipment, refrigeration, preparation benches, dishwashing and storage to the menu and available services. AMING INTERIORS coordinates the fit-out interfaces, while the AMING HOSPITALITY catalogue supports equipment selection and purchasing. Individual product availability, specifications and delivery requirements are confirmed for the order.
01 · Plan the operation
The menu, capacity and staffing model define the cooking, preparation, refrigeration and wash-up zones. Those zones then inform equipment footprints and service loads.
02 · Coordinate installation
Equipment delivery and placement are coordinated against flooring, wall finishes, canopies, service points and commissioning requirements.
Kitchen pathway
Decisions are confirmed against the actual site and operating model.
Confirm menu, capacity, staffing, workflow and site limitations.
Set equipment categories, sizes, clearances and commercial priorities.
Align extraction, structure, finishes and every service point.
Plan delivery, placement, connections and commissioning responsibilities.
Commercial value
Better operational flow
Clearer service coordination
Fewer installation conflicts
Questions
Yes. AMING HOSPITALITY supplies commercial kitchen equipment across New Zealand, while AMING INTERIORS can coordinate the equipment layout, services and installation pathway with the wider hospitality fit-out.
Yes. Menu, capacity and operating model are useful inputs for identifying equipment categories, workflow and service demands.
AMING can coordinate the kitchen layout and equipment requirements with the relevant mechanical, electrical, plumbing and building inputs within the agreed scope.
Yes. That is the preferred approach because equipment, joinery, flooring, finishes, delivery access and services affect one another.
Yes. The AMING HOSPITALITY catalogue provides a separate equipment purchasing route. For a new restaurant or café, a coordinated equipment schedule helps the fit-out team check dimensions, electrical loads, water, drainage, ventilation and delivery access before orders are placed.
Project portfolio
Reheat Cafe is an Auckland hospitality fit-out centred on a compact service area with timber-fronted counter joinery and coordinated equipment interfaces.
Sangu Maocai at Botany Junction is a restaurant fit-out connecting the dining room, ordering counter, kitchen interface and a strong red-and-timber brand palette.
Planning a new hospitality operation?
Share the site, menu direction, expected capacity and any equipment already selected.
