Factors In Choosing A Commercial Kitchen Design Layout

Factors In Choosing A Commercial Kitchen Design Layout

Planning a restaurant is a complex matter. Often times it can bring dozens of issues that need to be dealt with swiftly to the forefront. It requires precision planning to make certain that everything is ready to operate on the opening day. While it’s easy to get caught up in planning menus and assessing equipment, the right kitchen design layout is the top priority.

The Importance of the Right Commercial Kitchen Design Layout

Whether in a home or a commercial restaurant; the kitchen is the heart and soul of a property. If everything on the main floor is going to run smoothly, the kitchen needs to have the right layout and equipment in order function  at it’s best. It’s crucial to have the right kitchen design layout in order for the work to flow to be uninterrupted.

A kitchen design layout must be organized. Most components are placed within a specific pattern. This pattern supports the activities that occur in a working kitchen and should:

  • Have an organized flow of traffic

  • Include a high level of efficiency for top performance

  • Be optimized for different jobs from the prep staff to the chef and sous chef

Kitchen Design Layout: Specific Important Components

The kitchen design layout needs to include many components. However, in the hierarchy of equipment, specific elements must be placed in certain ways that will contribute to the workflow in the kitchen:

  • Food Preparation: The placement of this within the kitchen design layout depends upon whether you want to place the prep tables close to or far from the various appliances or other work stations.

  • Production: Cooking can require massive amounts of space. A kitchen design needs to make sure the large equipment has enough room to handle the demands of the staff while not affecting the overall efficiency of the space.

  • Cleaning Up: Your restaurant cannot function without an area for washing up the dishes, etc. The kitchen design layout has to include room for sinks, dishwashing equipment and dishwashers.

  • Storage (Cold and Dry): They must be organized so as to provide easy and orderly access. The items within the storage must also be organized and clearly dated. It’s easy to locate cold (refrigerators) of various types. Such options can fit under the counter. Stand-alone units can easily fit into any kitchen design layout.

  • Service: This is the area where the flatware, cutlery and glassware are positioned. There are also pitchers, serving trays and bins. These should be positioned for easy access for everyone including servers and chefs.

  • Trash: Every kitchen, commercial or otherwise, has to have someplace to put the waste. It may require more than one method of disposal if recycling is involved. You need to make sure your design has an area that includes the positioning of trash bins, as well as, storage space for things like bin liners. This basic equipment can be found online and is sold by companies like Economy Restaurant and Bar Equipment.

This is just a beginners list for creating your restaurant design. How to get organized and what factors to consider will vary from one commercial enterprise to another. Restaurants are personalized and vary. As a result, the kitchen design layout you choose will reflect both your personality and the needs of your staff. When using design services such as those from Economy Restaurant and Bar Equipment, you will find out what those differences are during the process.

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