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Generally speaking, the starting point of any design is your menu. The food you serve and the number of covers that you plan to cater to will dictate not only the equipment but the positioning of crucial elements such as your goods-in, the pass, and the washup area.
Reasons Your Commercial Kitchen Layout Matters
Creating a pleasurable working environment for your kitchen brigade should be top of your priority. Like any workplace, a happy brigade is an efficient and productive brigade.
Induction equipment is also super easy to clean without chemicals, meaning chefs can clean during and between services, reducing costly end-of-service or overnight cleans.
We're big fans of the RATIONAL AG iVario Pro 2-S! It not only helps with all of the above, but provides flexibility in your menu too!
Kitchen Layout For A Small Restaurant
This compact piece of restaurant kitchen equipment takes up very little space within the kitchen. It can boil, fry, deep-fry, braise and more.
The two pans can replace lots of individual pieces of equipment that can only be used for one purpose and take up space. It can also replace your pots and pans, as cooking is done directly on the cooking surface, saving on washup time!
By replacing your traditional open burner or electric cooktop, the Pro 2-S is easy to clean during service, and for larger quantities of food can eliminate significant manual handling!
Restaurant Kitchen Floor Plan
When it comes to a new kitchen, the addition of equipment that is easy to clean will significantly reduce your staffing levels and your time spent cleaning.
Well-considered kitchen design should also include seamless fabrication to ensure that food and dirt does not get trapped. One-piece worktops, raised plinths and resin flooring are all hygienic, resulting in reduced cleaning times.
The reduction in the amount of heat produced using induction, alongside improvements in fan technology has enabled restaurant kitchens to become a more inviting environment.
Commercial Kitchen Layouts And Areas Of A Restaurant
This means you can invite guests into the space, add drama to the dining experience, especially when chefs are working with charcoal ovens and pizza ovens!
You could also create a chef's table experience, which will help add a new revenue stream to your business, often with higher margins!
The additional advantage of a theatre-style kitchen is that it shows diners the food being freshly prepared and freshly cooked, giving them more confidence in your menu.
Restaurant Kitchen Layout Cad Drawing
Are you considering a takeaway offering? You should definitely consider how you will fulfill these orders, such as storage for packaging and where delivery drivers will collect food.
The last thing diners want is drivers walking through the restaurant space you have worked so hard on creating a great atmosphere!
A well-designed commercial kitchen can result in better ergonomics and improved working conditions, and allow your chefs greater creativity and menu flexibility. All at the same time significantly reducing running costs and cleaning times!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.
Ways To Design A Chef Friendly Commercial Kitchen Layout Like A Professional
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.
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.
Kitchen Layout Ideas To Help You Take On A Remodel With Confidence
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.
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
Restaurant Kitchen Layout: How To Design Your Commercial Kitchen
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.
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.
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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.
Get the Full Guide to Restaurant Licenses Know exactly how to get each license and how much it’s going to cost. Download Guide
Galley Layout: Commercial Kitchen Layout
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:
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
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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.
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.
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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.
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.
Principles Of Commercial Kitchen Floor Plans For Efficient Flow
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
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