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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.
Restaurant Kitchen Design
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!
Restaurant Kitchen Layout Considerations: Restaurant Design
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!
Planning An Open Kitchen Restaurant
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.
A Design,of Your Commercial Kitchen Layout Of Hotel,restaurant,bar,cafe
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.
Kitchen Planning 101: A Quick Study Of Kitchen Layout Design
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!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.
Reasons Why Your Commercial Kitchen Layout Matters.
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.
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.
Commercial Kitchen Layout Examples & Ideas For Restaurants
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 menu updates to the preferences of new chefs. And for these reasons, professional kitchens have to have the flexibility to move different stations around for easier prep work and cooking. Rolling grill carts, griddles, and other mobile shelving give professional kitchens the versatility to alter the layout to suit their needs.
As you plan your kitchen design, you’ll want to eliminate anything that could lead to inefficiencies for staff. For instance, storage is important, but unnecessary shelving inside a small space could lead to a cluttered, unorganized kitchen. This causes cooks to spend more time searching for what they need instead of doing what they do best.
Small Restaurant Kitchen Solutions To Maximize Your Space
When the lunch and dinner rush hits, the last thing teams need is to work in an environment that doesn’t match their workflow. Not optimizing commercial kitchen layouts to streamline service leads to confusion in the kitchen and injuries.
According to the US Bureau of Labor, in 2019, there were 93, 800 nonfatal injuries in full-service restaurants — most commonly cuts and burns. Preventing these injuries begins with creating a space designed for how kitchens function:
Prep to Production/Cooking: From there, staff will pull those products from cold or dry storage so they can start prepping. After preparing the ingredients, other workers will need to have easy access to cook them.
Design,of Your Commercial Kitchen Layout Of Hotel,restaurant,bar,cafe By Tarundutta2018
Serving and Cleaning: Once meals are fully prepared, there needs to be a place to conduct a quality check before serving. After service is completed, commercial kitchens should have a designated area for cleaning and sanitizing dishes, cooking equipment, and utensils.
Since professional kitchens get daily cleanings, their designs have to include wash stations and waste disposal facilities to meet health and safety regulations. Mopping floors and wiping down walls are part of these requirements, along with periodic deeper cleanings. Because of this, your layout needs to allow for counters and other equipment to move around. This mobility makes it easier for staff to get to these areas.
Open commercial kitchen layouts remove barriers that make it difficult to get food out quickly and efficiently. Walls, shelving, and other obstacles can affect how well people interact and could slow down service. And in fast-paced kitchens, where teams have to be on the same page about timing, production, and quality control, communication is everything. When planning any commercial kitchen, the design needs to make it possible for everyone to see what others on the line are doing during service.
Designing A Commercial Kitchen Layout
Your commercial kitchen layout plan needs to be optimized for your team and maximize every square inch of space. This means bringing in only the essentials your team needs and will consistently use. It’s a smarter investment and prevents equipment from lying around, taking up room in the kitchen.
When used together, these design principles create the ideal professional kitchen that works for any establishment, no matter its size or concept. These elements also provide the template for choosing the most important equipment kitchen staff need to work quickly and efficiently.
Specializes in producing shipping container kitchens built for optimal performance and designed for your big culinary ideas. We work with you to learn everything about your food establishment: your staff’s workflow, the volume of service, menu, and more. You can choose from several pre-designed shipping container kitchen floor plans and models with our straightforward ordering process. Each unit is optimized for your staff’s comfort and how they operate before, during, and after service.
Best Restaurant's Layout With Open Kitchen Design To Show Off The Chef's Cooking Skill
Contact us today to talk to a member of our team about your shipping container kitchen design. We’re always here to help. 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
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