Whether you’re opening a new restaurant or renovating your current one, there’s a lot of thought that needs to go into your commercial kitchen layout. While it might not get as much attention as your dining room floor plan, a safe and efficient restaurant kitchen layout is just as essential to a great guest experience.
A well-thought-out commercial kitchen layout not only allows your back-of-house (BOH) team to produce high-quality meals, but it also improves your entire team’s speed and efficiency – something that translates into a better experience for all your guests.
Of course, no two restaurant kitchens are the same, which means you’ll need to design a commercial kitchen layout that complements your restaurant’s (and your team’s) unique needs.
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As mentioned, no two commercial kitchen layouts are exactly the same, which is why it’s important to understand some key elements of your restaurant before diving headfirst into design.
Unsurprisingly, the first thing you need to consider is your menu. After all, your kitchen is where everything on your menu is stored, prepared, and cooked, so your kitchen design will be entirely dependent on what kind of food you’re serving.
And while there are certain elements you’ll find in most commercial kitchens, the equipment you use and the way your space is arranged will be dictated by what’s on the menu.
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Before you move forward with any commercial kitchen designs, speak to your chef about their needs. Your chef knows your menu best and can help you determine what kind of storage is required, your restaurant equipment list, how big the kitchen needs to be, and what the best flow is for the space. Your chef can also provide input on what you
As a general rule of thumb, the standard ratio for dining room to kitchen space is 60 to 40, with the smaller portion reserved for the kitchen. Of course, this can vary dramatically based on the type of venue you’re running and the space available. If you’re working with a small restaurant kitchen layout, you may have to make some compromises.
Take measurements of the kitchen space you have available before you begin drawing up designs. And keep in mind it’s not just a matter of square footage. You also need to account for things like windows, electrical outlets, fire escape doors, and more.
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Lastly, you need to understand your local health and safety codes inside and out. Check with organizations like the Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA), and your state’s Department of Public Health to find out the current standards for food storage, safety, preparation, disposal, etc.
You’ll also need to secure all the proper restaurant licenses and permits for your commercial kitchen. This can include everything from your certificate of occupancy, to things like a wastewater permit or dumpster placement permit.
You should also keep in mind that these standards and the licenses will differ depending on where your restaurant is located. Before moving ahead with your commercial kitchen layout design, speak with a local inspector to ensure you’re fully compliant with the laws in your area.
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Now that you have a better idea of what you need and the kind of space you’re working with, you can begin thinking about the distinct elements that will make up your restaurant kitchen layout.
When planning out your commercial kitchen layout, you have to make sure your design fulfills your restaurant’s basic needs and the flow between those spaces. Generally, there are seven basic functions that your kitchen should fulfill:
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Every kitchen needs a delivery space where products can be received from vendors. Make sure your kitchen has a clear loading area for shipping and receiving (ideally with ample parking space). While this area
Make sure your kitchen has appropriate storage space for all of these items, including pantries for dry goods, and commercial fridges and freezers for perishable foods. You’ll also need cupboards for tools and place settings such as glasses, plates, utensils, and linens.
Depending on the kind of food your restaurant is preparing, you’ll likely need several different food preparation areas – this is especially important if you cater to guests with food allergies or strict dietary requirements.
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When designing your food prep areas, ensure each has appropriate counter space, cutting tools, and storage for any additional tools. You will likely also want separate washing areas for food so your ingredients never come in contact with your dirty dishes.
Keep in mind that food prep areas should be placed close to a refrigerator so BOH staff can quickly and safely store perishable ingredients until they are ready to be used.
This is where the action happens. After food is prepped, it will be moved to your cooking stations. These areas should be equipped with the appropriate equipment for the volume and type of food you serve. Most restaurants have gas range-oven combinations in their cooking stations, as well as commercial fryers. However, your restaurant might also have additional cooking equipment for special dishes.
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Each cooking station should also be equipped with a digital kitchen order system (also known as a kitchen display system or KDS). This is a tablet or screen that displays digital order tickets sent directly from your restaurant POS system. This piece of technology is essential to provide a seamless line of communication between your front-of-house (FOH) and BOH teams, ultimately helping to decrease ticket times and eliminate errors.
Once your dishes have been cooked, they need to be properly plated and garnished before they are handed off to servers who will deliver them to your guests. This area should be as close to the dining room as possible so there is less distance for staff to travel from the kitchen to the dining area. It’s also a good idea to equip your service area with heat lamps that will keep food warm until it is picked up by servers.
All the dishes that leave your kitchen will eventually have to come back. Your commercial kitchen should have a dedicated dish return space for FOH staff to drop off dirty plates, utensils, and other items. This area should not only have enough room for staff to stack dirty dishes ready to be washed, but there should also be adequate waste disposal for any leftover food.
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From dirty plates to the kitchen equipment itself, there’s a lot of cleaning that goes on in a commercial kitchen. Make sure your kitchen has a distinct cleaning area equipped with three-compartment sinks, commercial dishwashers, and drying racks.
Though every commercial kitchen floor plan is unique, there are a few restaurant kitchen layout designs that can serve as a good starting point. Below are six commercial kitchen layout examples you’ll find in most restaurants:
In this layout, there is a central row or island organized in a single line. This allows ingredients to move seamlessly from a food prep station, through to cooking, and finally, a service area where the completed items are picked up and delivered to customers.
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Another popular commercial kitchen layout is the island layout. In this configuration, the meal is at the center of the action. This means that all the kitchen equipment dedicated to cooking, such as ovens, ranges, and fryers, are all centered in the middle of the kitchen in an island-like setup.
In an island layout, all the non-cooking stations, such as the dishwashing station and food preparation areas, are pushed up against the perimeter of the kitchen.
If you opt for a zone-style layout, it means your kitchen will be divided into separate zones for each activity (e.g. food prep vs dishwashing). Or, these zones will be based on each kind of dish that’s being prepared (e.g. a salad station vs the pastry station). In this kind of setup, you might need a dedicated KDS for each zone.
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The zoning layout is best for restaurants with diverse menus and a wide variety of items that need to be prepared, such as hotel restaurants, catering kitchens, event space kitchens, and sometimes even ghost kitchens. However, this restaurant kitchen layout is
In a galley commercial kitchen layout, all the different stations and kitchen equipment are positioned along the perimeter of the kitchen. If the kitchen is very tight, this might mean everything sits along just two parallel walls.
The galley layout is best for a venue with a small restaurant kitchen layout and few staff, such as a food truck.
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An open kitchen layout means that the commercial kitchen is open to the dining room so customers can see all the action that takes place behind the scenes. Diners are big fans of this setup with one Harvard study finding that customer satisfaction went up 17.3% and service was 13.2% faster when customers and cooks could see one another.
If you opt for an open kitchen layout, hot cooking equipment should be kept as far away from customers as possible. In some cases, it might make sense to add a glass partition between the service area and the dining room.
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