Get in touch to start cooking for delivery with . Want a tour, or just have questions? We're here for that to.
Running a commercial kitchen is all about efficiency. Back-of-house staff must be able to perform their duties without getting in one another’s way. This is especially true if you’re operating in a space with a smaller footprint, such as a ghost kitchen .
.jpg?strip=all)
An assembly line layout is built to optimize the assembly of a meal. This is typically utilized for high-volume production, catering, or items in high demand. Food preparation starts at one end, and the dish is finished by the time it reaches the end of the “line.”
Designing A Commercial Kitchen: A How To Guide
This linear approach to kitchen workflow looks like this: In the first section, ingredients are prepared and assembled. From there, the line flows into the cooking area. This is followed by the plating or packaging station.
With this layout, the washing station and storage area tend to be located behind the line so as not to be in the way.
This type of layout divides the kitchen into zones according to the type of dish being made. Each station is isolated from the others and often segregated according to the type of commercial kitchen equipment or meal preparation required for that specific type of dish. A zone layout allows you to focus on assembling a wide range of menu items. Additionally, the sink and storage areas are typically closest to the entry-door, whereas the service area is closest to the exit door.
Top 6 Trending Kitchen Layout Ideas For Your Restaurant
A galley layout is often the go-to setup if you operate in a kitchen space with limited square footage. This type of layout has all of the different stations and equipment positioned along the kitchen walls. The name galley is derived from this layout's original use in boat kitchens, where space is extremely limited.
With this type of restaurant kitchen layout, the chefs and the food are the stars of the show; they take center stage and can often be seen by restaurant guests. All of the cooking equipment is centered in and around the island section. And other sections, such as the food preparation area and dishwashing area, will be pushed to the kitchen’s perimeter.
• The island acts as the focal point, allowing the executive chef to oversee all operations from the central spot of the kitchen
Restaurant Kitchen Design
Like an Island layout, an open kitchen layout allows the restaurant guests to enjoy the show. This contributes to a relaxed atmosphere where the curtain is drawn back, giving the meal a sense of intimacy and experience.
In most circumstances, the setup will be circular to allow easy flow and movement. Storage and dishwashing are pushed to the back, if not entirely out of view, whereas the cooking station and prep area are in the open. This is an especially popular option for chefs who use fire and spectacle with their cooking style.
Because this type of layout is specific to the restaurant, there’s no clear blueprint. Open kitchen layouts vary depending on the square footage, cooking equipment, food style, and head chef.
Commercial Kitchen Design Tips
Now that we’ve reviewed the five primary layouts for a commercial kitchen, how do you determine which one is ideal for your restaurant?
– The amount of square footage you have to work with will determine what you can or can’t do with a kitchen. Larger, more flashy layouts such as the open layout and the island layout are great for kitchens with more space. These types of layouts sacrifice the maximization of space in favor of spectacle and atmosphere, but they’d be impossible, or at least impractical, in many circumstances. If you have a small commercial kitchen space, or if you operate a ghost kitchen, an assembly line or galley layout make better use of the limited area.
– Your menu will have a significant impact on your commercial kitchen design. Your kitchen must be tailored to the food you serve since that will determine the necessary storage area, preparation, equipment, and cooking stations. Naturally, if you have a diverse menu, a zoning or island layout could make it easier to prepare and cook multiple different types of dishes at a single time.
How To Choose The Right Commercial Kitchen Layout
– A kitchen needs to be able to handle storage, food prep, cooking, delivery/service, and cleaning. Some of these elements may take precedence over others depending on your menu and whether you’re serving diners and delivery or solely serving delivery orders.
Follow health codes and safety regulations – Your kitchen layout design will be irrelevant if it fails to satisfy the commercial kitchen code requirements. Be sure to obtain all of the necessary licenses and permits and that your layout is developed according to these standards. This may include:
If so, you will have less flexibility when it comes to a restaurant kitchen layout because it’s a smaller space and you only pay for the work area you need. The average ghost kitchen is approximately 200 square feet and can function with four staff members, whereas a brick and mortar location is approximately 2100 square feet and requires 25+ staff.
Restaurant Kitchen Setup Tips For A Small Commercial Kitchen
Naturally, with a larger space and more staff members, you can take greater liberties regarding layout. But with a ghost kitchen your top goal is to optimize the existing space in order to focus solely on order volume. That said, you can still be creative with the available space, tailoring it to your specific needs and chef’s workflow—you just can’t waste it.
– With a ghost kitchen, you only pay for the space and staff that your delivery operations require. This lets you save money on rent, staffing, and the total amount of kitchen equipment you need to operate, which means you need less start-up capital.
– Because restaurants are a low-margin business, it is important to find ways to minimize cost and limit risky investments. Instead of opening a second traditional location, ghost kitchens allow you to expand your business without taking on the additional risk of having to manage yet another successful full-scale operation.
Does Size Matter In Commercial Kitchen Design?
– A ghost kitchen is often supplemental to an existing restaurant. When this is the case, it creates specialization, allowing you to focus on in-person diners at the brick and mortar location and delivery requests at the ghost kitchen.
If so, empowers restaurants to accomplish that in a quicker time frame and at lower costs, while providing all of the tertiary support a delivery operation may need. Each ghost kitchen comes stocked with a 3 compartment sink and a commercial hood. Each ghost kitchen, such as our ghost kitchens in Austin or our ghost kitchens in Philadelphia, comes stocked with a 3 compartment sink and a commercial hood. From there, you have the freedom to design a commercial kitchen layout according to your needs.
June 15, 2023 What is a ghost kitchen?: the ultimate guide for your restaurant Explore different kitchen types, how they work & how to get started. Now you can reduce overhead costs, rent, & labor with ghost kitchens. Learn more today!
Commercial Kitchen Design & Consultancy Services
May 30, 2023 The rise of ghost kitchens: what this means for you and your restaurant business Ghost kitchens are here to stay. Learn more about the rise in delivery demand, and how you can leverage this to unlock your delivery potential.Changes in food habits, styles, and technology have quickly evolved commercial kitchens around the world. Why? Because people’s preferences are changing, and so are restaurant menus.
And as restaurants adjust their dishes to help customers navigate their allergies, food intolerances, and requirements when dining out, they’re also adapting their kitchen layouts to maximize efficiency. Commercial kitchens are now planned down to the last centimeter to optimize their workflow. A lot goes into creating a restaurant’s kitchen layout, and it all begins with understanding the principles of commercial kitchen design. So let’s dive in.
Before designing a commercial kitchen, you’re starting with a blank slate. You know how much space there is to work with, but what happens next? The first step is to define your eatery’s concept clearly. This includes the type of cuisine served, service style, location, and of course, target clientele. Part of developing your concept includes doing market research to determine what customers want and what type of kitchen layout works best for your menu, production volume, and team. But remember that different concepts will have unique requirements.
Restaurant Kitchen Layout Approach Part 1
Barbecue joints need grills, rotisseries, and even conveyor ovens to cook meat to perfection. In contrast, a bakery would have a different set of requirements. Their concept may call for installing high-volume vertical- or smaller batch spiral mixers and convection ovens into their kitchen’s design. Once you’ve determined your restaurant’s concept, think about how to adapt it to six commercial kitchen design principles.
The Certified Food Service Professionals (CFSP) program is considered the gold standard certification for foodservice professionals located in countries across the globe. Their guidelines help to raise standards and quality for the entire industry. As part of their program, they use a set of guidelines found in the CFSP handbook. This handbook lists six commercial kitchen design principles organized into these categories:
Busy kitchens have to pivot and adapt to everything from seasonal
0 comments:
Post a Comment