Phase 4: How to Design a Coffee Shop — MEP & Fit-Out That Passes Inspection

You have your keys and a concrete box — now comes the moment where you must design a coffee shop that actually works in real life, not just in 3D renders.

Many new owners fall into the same trap: they hire an interior designer who creates beautiful visuals, but has no understanding of MEP (Mechanical, Electrical, Plumbing). The bar looks perfect in the render, but there’s no dedicated drainage line for the espresso machine, and the commercial fridge turns the space into an oven.

In Saudi Arabia, your design decisions are also governed by strict regulations from the Ministry of Municipal and Rural Affairs (MOMRA/Balady). If your signage doesn’t meet size rules or your accessibility ramp is too steep, your license will be blocked — no matter how good your concept is.

This guide focuses on the “boring stuff that matters” — the wires, pipes, power loads, and codes that allow your coffee shop to open and stay compliant.

🏗️ 1. The Balady Design Code (Visual Distortion)

The Kingdom is waging a war on “Visual Distortion” (Tashwah Al Basari). This means the exterior of your shop is heavily regulated.

Signage Rules:
- Language: The Arabic name must be 50% of the signboard area and positioned on the right or top. You cannot have an English-only sign.
- Type: 3D letters (Zinc/Acrylic) are preferred. Old-school “Flex” (plastic banner) boxes are largely banned in main cities.
Glass Frontage: You generally cannot cover your glass with stickers or posters that block the view inside. The trend (and rule) is transparency.
Accessibility (People of Determination):
- You must have a wheelchair ramp with a specific slope ratio (usually 1:12).
- If you have seating, you likely need a handicap-accessible bathroom with grab bars and a wide door (min 90-100cm).

⚡ 2. Electrical: The Power Hungry Cafe

Coffee equipment is power-hungry. A 2-group espresso machine, a grinder, a rapid toaster, and an AC unit running in July can easily trip a standard breaker.

Load Calculation: Before you sign a lease, check the Kilowatts (KW).
- Small Cafe: Needs ~30-40 KW.
- Large Cafe/Roastery: Needs ~60-80 KW.
3-Phase vs. Single Phase: commercial espresso machines usually require 3-Phase power. Ensure your electric panel supports this.
Socket Placement:
- Counter Height: Install sockets above the counter for grinders, but below the counter for the espresso machine (direct connection) and fridges.
- Customer Power: Don’t forget sockets near tables for laptop users. It’s a primary reason people choose a cafe.

💧 3. Plumbing: Water is Your Main Ingredient

Coffee is 98% water. If your water is bad, your coffee is bad, and your expensive La Marzocco machine will calcify and break.

Filtration (Reverse Osmosis): You cannot use direct tap water. You generally need a 5-stage RO (Reverse Osmosis) system hidden under the sink or in a back room.
- Target: You want a TDS (Total Dissolved Solids) of around 100-150 ppm for optimal coffee extraction.
The Grease Trap (Mandatory):
- Balady requires a Grease Trap under your sink. Even if you don’t cook burgers, milk fat and coffee grounds will clog city pipes.
- Maintenance: It must be cleaned weekly, or your shop will smell like rotten eggs.
Drainage: Ensure the floor drain near the espresso machine can handle high heat (boiling water flush) without melting plastic pipes.

❄️ 4. HVAC: Surviving the Saudi Summer

Designing AC for a cafe is harder than for a home.

Heat Load: You have machines generating heat inside the space + 45°C heat outside.
The Door Problem: In a busy cafe, the door opens every minute. You need an Air Curtain above the door to stop the cool air from escaping.
Smell Control: You need a strong Exhaust Fan (Negative Pressure) in the preparation area so the smell of toasted sandwiches doesn’t stick to customers’ clothes.

👷 5. Managing Contractors: How Not to Get Scammed

Fit-out horror stories are common. “He took the advance and disappeared” is a phrase we hear too often.

The Payment Schedule: Never pay 50% upfront.
- Good Structure: 20% Advance / 20% on Flooring / 20% on Ceiling & MEP / 20% on Finishing / 20% Handover.
The Penalty Clause: Your contract must state: “For every day of delay past the deadline, SAR 500 is deducted from the final payment.”
Material List: The contract must specify brands. Don’t let them write “Paint”; make them write “Jotun Fenomastic, Code X.”

Cost Benchmarks (2025)

Economy Fit-out: SAR 1,200 – 1,800 per sqm.
Premium Fit-out: SAR 2,500 – 4,000+ per sqm.

✅ Phase 4 Checklist: The Technical Audit

Give this to your contractor before they start.

[ ] Electric: Verified total KW load is sufficient for all machines.
[ ] Electric: Isolator switches installed for heavy equipment (Espresso/Ovens).
[ ] Plumbing: Separate water line run for the Espresso Machine + Pitcher Rinser.
[ ] Plumbing: Grease trap location is accessible for cleaning.
[ ] Flooring: Anti-slip tile in the “Barista Zone” (Wet area).
[ ] Lighting: Warm lighting (2700K-3000K) chosen for ambiance (avoid hospital-white 6000K).
[ ] Signage: Arabic spelling checked and 50% size rule followed.

What’s Next?

Your shop is looking good. The walls are painted, and the lights are on. Now you need to fill it with the tools of the trade. It’s time to talk about the most fun part: The Gear.