“Quick summary” You need to make your culinary idea a reality. Designing your commercial kitchen is a significant endeavor, whether you are starting your first restaurant or growing a chain.
The kitchen is the heart of the restaurant. The food that comes out of it (and how fast it comes out) determines how customers feel about the restaurant and the meal.
When the kitchen is thoughtfully planned, the back-of-house team can operate quickly and consistently make finger-licking meals. When the kitchen is assembled carelessly, it can become a challenge for the employees and result in dissatisfied customers.
However, there are many factors to take into account when planning your kitchen in addition to layout, including food prep areas, storage room, efficiency, and of course, aesthetics.
We'll cover everything in this article to assist you in creating your ideal commercial kitchen from scratch. Keep on reading!
It is extremely necessary for your chef to engage in the design process for your restaurant business to create a highly forward-thinking commercial kitchen plan.
If your chef isn't engaged in each step, you might have problems like getting your hands on the wrong tools for the restaurant, having a faulty kitchen-to-front-of-the-house proportion, or even moving things around the wrong way.
Your chef is more connected than you are with your menu, and they also know what kind of space the back-of-house staff needs to work efficiently. Even though you might want to engage the front-of-house teams and designers, the chef's opinion is the most crucial one you can get.
If you're thinking about designs without having decided on your menu or, at the very least, the cuisine you'll be providing - then you need to do it right away and get the results you are expecting.
Recognizing your menu is a crucial first step in assessing the requirements of your kitchen. There isn't a universal culinary design that would be suitable for all food service businesses.
The type of food and amount will greatly influence your kitchen. Everything from stoves and serving trays to kitchen and storage areas.
Although prep workstations and cleaning areas are the main components of the commercial kitchen design, the tools you use and the way in which you organize it will greatly depend on the type of food you intend to serve.
It's simple to get carried away with all the radiant new appliances and devices that promise to make your business simpler when establishing a commercial kitchen. It's crucial to keep in mind that not everything is required.
Here are the things you can actually avoid:
Do your study on the laws, ordinances, and safety standards you must take into account before beginning any design. Everything in the restaurant shouldn't be designed, only for you to find out later that it doesn't follow the most current health regulations and laws.
For the future safety of your restaurant, you have to abide by all federal, state, and local rules regulating food safety.
Work your way down from federal rules in the beginning. The government has safety regulations for the location of fire detectors, exits, and pathway distances.
It's best to schedule a meeting with an inspector before starting work, particularly with local laws. Although following these rules may take some effort and money, it will save you from future hassles.
The cuisine you will serve in your restaurant will hugely affect the kitchen layout, and it is the first consideration you should keep in mind. The reason is that the commercial kitchen equipment, appliances, ingredients, and the number of chefs will vary based on your cuisine.
When planning a commercial kitchen layout, it's crucial to consider the cuisine's requirements to make sure the space is effective, secure, and fully furnished to cook delicious dishes for your customers.
It helps develop pleasant experiences for customers and kitchen staff, which contributes to the restaurant's growth.
The kitchen can work more effectively and quickly by having a layout that is specific to the cuisine, which leads to good food and happier customers.
The relationship between the size of the kitchen and that of the restaurant is another aspect of excellent commercial kitchen architecture.
Make sure your dimensions are accurate. While it may seem accurate to you, there are other factors besides square footage that you should consider when designing a commercial kitchen plan. To choose the appropriate area for the dining area and kitchen, you should consider your type of kitchen, your menu, the number of chefs, and the number of customers you will serve daily.
Given all the variables, the appropriate amount of room for dining and cooking must be allocated. Compromises with either of them will result in future problems.
A bad kitchen flow is the single biggest productivity killer. You don't want cooks navigating the kitchen several times for a single food item or reaching over one another to reach commercial kitchen equipment. Commercial kitchens are by their very nature chaotic, but planning for the flow will greatly improve productivity by streamlining the workflow.
Based on the expected workflow, the kitchen can be divided in a variety of ways, including modular stations, assembly lines, and more.
It will differ significantly depending on your selection and level of service. Therefore, to achieve positive outcomes, keep workflow and efficiency in mind when designing the layout of your industrial kitchen.
Here’s a quick tip: Add take-out and third-party delivery companies in your design strategy as well.
When choosing a commercial kitchen layout, it's essential for you to take into consideration staffing and training requirements as well.
The menu you have for your restaurant and the number of customers you serve will significantly affect the number of employees working there. Based on that figure, you should make your commercial kitchen plan so that staff can move around easily, thereby lowering the risk of accidents.
Additionally, the restaurant's layout may affect the staff's training requirements. A kitchen layout that is unknown to staff employees may necessitate extra training to ensure that staff members can perform their job responsibilities securely and efficiently.
It goes without saying that your kitchen needs adequate lighting.
However, there are many factors to take into account when designing your industrial kitchen to ensure that you have the appropriate amount of light, including natural light, necessary luminance phases, surface shadows, and emergency lighting.
Natural light has obvious advantages in terms of price and effectiveness. Still, artificial light will be your primary source because your kitchen will almost definitely be used late into the night. Less than 10% of the kitchen's surface area should be occupied by windows facing the sky or other outdoor areas.
Emergency lighting must be included to guarantee that everyone can be safely evacuated if necessary. Even in cases of electricity outages, it is beneficial.
“Simplicity is the ultimate sophistication” It is true now & has always been an absolute truth! We don't add a lot of decorations and modern appliances for kitchen display solutions.
On the contrary, it will only make the kitchen look cluttered, leading to chaos - which we surely don’t need.
So, you need to add kitchen appliances, decorations, and tools. But in the right quantity. In order to determine the ideal quality, you need to consider things like workstations, total kitchen space, type of cuisine, menu, etc.
If your requirements are sorted, you will install only the necessary items - making your kitchen layout look simple yet sophisticated.
For hygienic reasons and in compliance with health regulations, having the right number of wash stations is crucial.
Restaurant owners must be able to recognize and assess their requirements in advance to figure out this number.
Consider and estimate how many utensils, glasses, food, and serving trays will be used on your busy days. Choose the ideal dimensions for the shelves, landing tables, and drainboards. Review and assess each area of your kitchen for compliance with health regulations regarding restaurant food safety.
The chief chef should have enough room in the back of the house to oversee the cooks and other back-of-the-house staff. If supervision is a top concern, you might want to think about plans with fewer walls or partitions for unrestricted supervision.
The senior chef needs to have enough space to walk around the kitchen while keeping an eye on everything that is going on.
For more than 50% of restaurateurs, finding and keeping talented restaurant employees is one of the most important issues. With the best supervision, chefs can work with optimum satisfaction.
It maintains everything under control; even managers can direct employees to produce better outcomes. It keeps the staff inspired and enables them to prepare delicious meals, which makes both the staff and customers pleased.
This is precisely what owners of commercial kitchens desire!
The perks of an energy-efficient design for your business kitchen go above the environmental and social advantages of lowering your environmental impact. Additionally, it significantly benefits restaurant kitchen orders. While the appliances consume a lot of energy in your kitchen, the area also plays an important role.
Here's a tip to do it efficiently:
Anyone who has worked in an industrial kitchen or even just visited one (when it is open) can relate to how brutally hot they can become.
An industrial kitchen has plenty of heat sources, including the flames blazing on the gas stove and the steam tables keeping prepared food hot.
This is why including a suitable ventilation system in your kitchen plan is crucial. Your employees will stay cooler and more comfortable with proper airflow. Ensuring these smells don't spill into the dining area is important when working in a kitchen because you have to deal with many conflicting smells.
Integrate your commercial kitchen’s airflow structure into a central HVAC system to maintain things cooler and guarantee superior airflow throughout your restaurant.
When designing a commercial kitchen, maintenance is the most crucial element to consider but is frequently overlooked.
In addition to being practical and aesthetically pleasing, a well-designed kitchen structure should also be simple to clean and keep.
If you don't take care of maintenance first, your kitchen will become disorganized, which will cause issues like ineffective storage, damage-proneness, serious health risks, a lack of walking space, limited usefulness, and other things.
With proper upkeep, you can move your commercial kitchen equipment around with ease and make room for staff to maintain the appliances and simplify the entire process while also improving customer service & satisfaction.
Essential cooking utensils and equipment should be accessible to kitchen employees quickly.
Here is a general summary of commercial kitchen appliances you might require for your kitchen.
Choosing equipment for a commercial kitchen is crucial based on its utility and safety. It will prevent you from wasting money on completely useless appliances. Remember that purchasing high-quality kitchenware for your industrial kitchen will benefit the restaurant kitchen order system in various ways. For secure operations, it's best to allow plenty of space.
Choosing your commercial kitchen layout is an important step in starting a profitable restaurant business. Before making any choices, you must consider each & every factor.
A well-designed kitchen will assist you in saving money over time by lowering energy costs, enhancing workflow, and decreasing the need for replacing appliances and maintenance.
A business kitchen design can improve the customer experience by taking into consideration elements like illumination, acoustics, and arrangement of seats.
You can plan a layout that enables quick and simple food preparation and shorter wait periods by taking into account elements like workflow, commercial kitchen equipment location, and utilization of space.
Taking into account all the variables will guarantee that your commercial kitchen design complies with all applicable codes and laws, lowering the possibility of health violations and other legal problems.
Noma is a Michelin-starred eatery with a reputation for serving creative food in Copenhagen, Denmark. With separate areas for fermentation, smoking, and curing, the cooking area of the restaurant is set up to encourage the experimental character of the food. There is a sizable open kitchen where diners can observe the cooks in action.
Berkeley, California's Chez Panisse is a restaurant that emphasizes locally sourced, seasonally appropriate ingredients and has a distinctive kitchen design that represents its dedication to sustainability. The kitchen is divided into various stations to promote chef cooperation and reduce waste.
Blue Hill at Stone Barns is a farm-to-table establishment in upstate New York with a kitchen layout that stresses the use of fresh, seasonal products. There is a big prep area in the kitchen where food is prepared for cooking on a wood-fired grill. There is also a special area for freezing and fermenting.
A crucial step toward guaranteeing the success of a restaurant kitchen layout design is testing and assessing a new commercial kitchen plan.
Here are the tips you need to test & evaluate the new kitchen layout:
Once you've gathered all the information from the evaluation, you can use it to evaluate the kitchen layout's usefulness.
When planning the layout of a business kitchen, ergonomics should not be overlooked. It is among the crucial factors to keep in mind, which will save you from future hassles.
Ergonomics will take into account the following things:
With these considerations, you can plan and create a commercial kitchen plan that is completely compatible with how people operate and use things, resulting in quicker service and more effective management. It encourages a customized environment resulting in easy communication between equipment and staff.
The lack of space is a constant issue in commercial kitchens. When designing your industrial kitchen, make sure to divide the space appropriately for each task. You must fully understand the constraints of the space you have to work with before you can design your restaurant kitchen layout.
When choosing a specific area for each task in your commercial kitchen, you need to keep in mind factors such as the flow of your workspace, the workstation's arrangement, access to hand-washing sinks, refrigeration area, and dry storage, etc.
So, be practical about what you can and cannot accommodate in your space, and make the best use of it.
When planning out the style of your commercial kitchen, communication is crucial.
You don't wish for your food runners to obstruct your cooks' work, and you also don't want your food prep employees to have to navigate a maze of people and equipment to deliver the cooked food to your grilling or frying station.
Any operation relies heavily on communication, and your kitchen arrangement can greatly influence how well your staff communicates with one another.
Designing and security go hand in hand. So, before designing your food consumption space, you must first think about food safety in your restaurant.
To make sure that your restaurant goes above and beyond when it comes to food safety, you should comprehensively review local laws. As you plan your commercial kitchen, remember to consider the health of your employees.
Another important factor to consider when building a secure restaurant kitchen is fire safety. Place smoke alarms, fire extinguishers, and fire escapes. Make room in your kitchen for standard appliances and emergency supplies by working with your interior designer.
An assembly line kitchen layout is a kind of kitchen design that is frequently used in cafeterias, eateries, and other culinary locations. This design resembles a factory production line, where each employee completes a specific job as part of the total process of cooking.
The kitchen is divided into several sections in an assembly-line kitchen arrangement, with each section assigned to a distinct step in the food prep procedure.
Best suited for!
The assembly line structure works best for fast food establishments or eateries with constrained menus and comparable preparation methods, such as pizza parlors or build-your-own-bowl eateries.
The island layout is yet another well-liked industrial kitchen design. The meal is at the heart of the activity in this configuration. It means that all of the cooking-related kitchen equipment, such as ovens, ranges, and fryers, is centralized in the middle of the kitchen in an island-like configuration.
Best suited for!
If a restaurant kitchen layout design has a large enough kitchen for employees to move around comfortably, the island design is the best kitchen layout option.
Each form of food preparation and creation process is categorized by this design, which also assigns each type a particular zone. Imagine a kitchen where the lettuce, frying, and pizza or soup stations are dispersed throughout the space. By dividing up the duties for preparing food instead of following a linear process, this arrangement keeps your kitchen structured and enables the creation of a variety of various dishes at once.
Best suited for!
Larger kitchens with varied menus, like those in hotels, catering establishments, or those used for big events, are best suited for this. A small restaurant kitchen layout design with constrained space shouldn't attempt to apply this.
A galley plan is frequently the best option for your small kitchen layout design. All the various stations and pieces of machinery are arranged in this type of configuration along the kitchen walls. Due to the extremely constrained area in boat kitchens, this design was originally known as a galley.
Best suited for!
Customers can observe the activity that typically happens behind the scenes in an open kitchen arrangement. By knocking down a wall, any industrial kitchen layout can be converted to an open kitchen. Placing a glass wall between the commercial kitchen and the visitor seating is a wise decision to keep the food safe from unanticipated coughs and sneezes.
Best suited for!
Restaurants with tiny commercial spaces or high-end restaurants are more likely to have open-plan kitchens. Observing the chefs make dishes helps in boosting the overall dining experience.
The architecture of a restaurant kitchen that makes the space's food preparation areas the focal point concentrates on maximizing their efficiency. A restaurant kitchen plan that emphasizes prep is intended to make the cooking process as effective and fun as possible, which can lead to higher-quality meals and happy customers.
Best suited for:
Restaurants that value scratch cooking and using only fresh ingredients, like upscale or fine dining establishments, should use this type of layout.
Ergonomic kitchen refers to the commercial kitchen layout, which considers the kitchen staff's comfort, safety, and efficiency. This plan includes the physical needs and limitations of the workers and the tasks they perform to ensure smooth workflow in the kitchen while reducing chaos.
Best Suited for:
The ergonomic commercial kitchen layout is perfect for restaurants with unusual kitchen layouts where working conditions may be more demanding.
Food truck kitchen design is a specialized business architecture that concentrates on creating effective and practical kitchens for food trucks. It requires cautious planning and taking into account a number of variables, including workspace administration, restaurant kitchen equipment selection, security rules, and space restrictions.
Storage is an important consideration when building up a commercial kitchen plan that you shouldn't ignore. To keep your kitchen organized and effective, you must have enough storage room for all your appliances, supplies, and food.
Without adequate storage, your kitchen can easily become messy and chaotic, which can have a negative effect on your efficiency and workflow.
Before deciding on the ultimate layout of your commercial kitchen, it's critical to consider your storage requirements. It involves determining the types and amounts of the tools, commercial restaurant equipment, and ingredients you'll use every day.
Here’s a quick tip to maximize storage:
Add high cabinets or pot and pan hanging racks to maximize vertical room. Fitting shelves or cabinets with pull-out storage will allow you to make use of the area under the counter.
Ultimately, creating a kitchen layout with storage in mind is the key to effective storage in a commercial kitchen.
Managing the well-being and safety of your food service business requires regular sanitization. A lot of cleaning takes place in a commercial kitchen to guarantee the hygiene of the food being prepared and the dishes on which it is served.
There are methods for organizing your kitchen with roomy washing stations and basins in mind that make cleanup a lot simpler in the long run, even though this is a task that primarily falls into the hands of an organized and well-trained staff.
Commercial dishwashing equipment, sinks, and drying racks are necessary for efficient washing stations.
To ensure that no dirt ever touches clean food or utensils, we advise setting up distinct washing stations for food and dishes.
You'll likely require a number of various food preparation areas, depending on the type of food your restaurant prepares. This is particularly crucial if you serve food to visitors who have allergies to certain foods or have very specific dietary needs.
Make sure each of your food preparation areas has the right amount of counter room, cutting instruments, and storage for any extra tools. To ensure that your ingredients never come into touch with dirty dishes, you should probably also have distinct washing areas for food.
The Back-office staff ought to be available to swiftly and securely store perishable supplies until they are needed by placing food prep areas next to refrigerators.
So, determining your food preparation and its area is the key component while designing your kitchen layout.
In a business kitchen, the cooking station serves as the hub around which everything else is centered. The cooking station will receive the raw materials from your food prep counters, while the food service employees will cycle out completed dishes for the customers.
Position the cooking station in the center of the kitchen so it becomes easy for the chefs and others to get to it and move around.
As you are aware, the cooking station creates a lot of smoke, grease, and other hazardous aerosols. Due to this, it becomes important to find the right place for your cooking station, which emits all of these gasses easily.
This station also needs the most commercial kitchen equipment, such as stoves, ovens, frying pans, grills, and exhaust hoods. So, split the available room for the equipment and work.
In any commercial kitchen, the service area affects the overall efficiency and success of the entire process in your restaurant. It is the area where food is prepared, plated, and given to the customer, etc. Make uniform efforts to ensure that it must be well-designed and organized to optimize efficiency and eliminate errors.
Therefore, heat lamps should be installed in the serving area to maintain the temperature of the meal.
To minimize the distance and waiting period for waiters to reach the table, you may arrange your restaurant layout design so that the kitchen's service area is as near to the dining room as possible.
Dish return is unquestionably an essential aspect of a commercial kitchen layout. A well-designed dish return area can help reduce downtime by ensuring that utensils have been washed, dried out, and delivered to the kitchen promptly and safely.
Typically, the dish return room has dishwashing technology, a sorting tabletop, and cabinets or shelves for washed dishes. The space should be placed near the kitchen's food preparation areas so that it is simple to get to and takes less time to get there.
The arrangement of the dish return area must place a priority on safety and sanitation and be set apart from areas used for food preparation to prevent cross-contamination.
Delivery is yet another essential component of any commercial kitchen plan because it also greatly impacts the effectiveness and success of your restaurant as a whole. An efficient kitchen plan can accelerate the delivery process, reduce waiting times, boost revenue, and even enhance client satisfaction.
The delivery area must be ideally situated near the commercial kitchen area to decrease the time and distance required for transferring meals from the kitchen to the delivery location.
In addition, the flow of traffic in the kitchen needs to be planned to facilitate the efficient movement of individuals, supplies, and food. It can be accomplished by designating specific paths for delivery drivers when entering and leaving the kitchen.
Here’s a wrap! This blog is a bit comprehensive, but we have tried to cover everything that you need to know before designing an attractive kitchen layout.
As you have already known, a commercial kitchen layout includes so many factors along with different types and key components.
Your commercial kitchen design may prove to be your greatest strength or greatest weakness. Your restaurant's output may be impacted by decisions you make today for years to come.
However, if you are still feeling overwhelmed considering these diverse factors - then we are here to help. While there are undoubtedly many factors to take into account when designing your commercial kitchen, there are also many experts available to assist.
If you are looking for one, reach out to OVVI’s team of experts, and our professionals will guide you further!