The kitchen is known to be the heart and soul of the establishment, especially for restaurants. A poorly designed kitchen can affect your establishment’s ambiance and customer satisfaction and cause chaos or even accidents. For these reasons, it is best to look out at the different ways that make a standard kitchen efficient.
There are a lot of areas that you need to consider when designing the kitchen; here is the list you need to view on your checklist:
1. Ask Your Chef
Your chef should be involved in designing the kitchen since they know your menu better and understand the place’s needs. Not including the input of your chef when designing the kitchen can result in purchasing faulty equipment, an inaccurate measure of the kitchen space, and can have an incorrect flow.
2. Know Your Menu
Before planning to build your kitchen, you must first establish a final menu. It will be the basis of your kitchen’s design. Make a list of all the dishes on your menu and the different ingredients involved in each meal.
3. Research Local Health Codes
Different restaurant regulations vary from other states, and all are important to consider when designing your commercial kitchen. Fire codes, health codes, and staff safety protocols must always apply. The regulations provided may control the distance between a food preparation station and any sinks or disposal drains, the installation of smoke vents and grease traps, the temperature capacity and size of hot water tanks, and lastly, the design and location of food storage areas.
After deliberating on your kitchen needs and where you should place the equipment, it’s time to plan for your commercial kitchen’s floor plan. But before deciding on the floor plan, here are the factors that you also need to take note of;
- Flexibility– Your kitchen should be flexible to cater to different cooking styles and demands. Equipment that contains wheels is always the best option.
- Kitchen Workflow– Remember to design your kitchen by function. You are separating each task from one another.
- Food Sanitation & Food Safety– Emphasize food safety by prioritizing the wash stations, food storage, and cleaning areas.
- Supervision & Training– Create a space for your executive chefs to supervise and train workers.
- Energy Efficiency– The kitchen takes up a lot of energy. Remember to take energy-saving tips and alternatives such as keeping cold storage away from heat sources and installing exhaust fans.
- Air Ventilation– Air ventilation is essential in the kitchen setting. Your kitchen must have the proper air ventilation to maintain fresh indoor air quality.
- Maintenance– Design your kitchen to be modular, so you can quickly move certain areas around to access the equipment that requires maintenance.
- Technology– Make use of modern technology to your advantage. It must also be modular, flexible, and easy to use.
Here are the different commercial kitchen layouts you can try;
Layout #1 Island at the Center
With this layout, chefs assemble in the same area. This design also helps executive chefs efficiently supervise the entire menu creation process, as they can swiftly walk around the island.
Layout #2 Zoning Regulations in the Kitchen
All restaurants have kitchens with different areas for different tasks, or also known as “zones.” Cooks are in charge of attending the food, and many courses need to be across various stations for assembling or garnish.
Layout #3 The Assembly Line Layout
This layout is more famous for quick-service restaurants and fast foods. This setup allows customers to customize their meals as they go. The assembly line layout often has an area for the “back of house” where food preparation happens and a “front of house” for employees to serve.
Layout #4 The Restaurant Kitchen Layout That Glorifies Prep
This layout is quite similar to the assembly line layout, but this is more common for full-service and fine dining restaurants; furthermore, this setup prioritizes the importance of food preparation.
Layout #5 The Ergonomic Kitchen Configuration
This kitchen layout significantly considers the flow of employees throughout the kitchen. It features separate work and traffic aisles which minimizes the probability of accidents inside the kitchen.
Layout #6 The Open Restaurant Kitchen
The open kitchen design allows restaurant customers to watch as the chefs prepare their orders. This design often features a glass wall partition partnered with serving stations facing the dining area. Unfortunately, this layout approach has some pros and cons; it could either motivate your chefs to create higher quality food or expose your diners to the heat and chaos of the kitchen.
Whatever commercial kitchen standard design you choose, always remember to make the most out of the space you have and stick within your restaurant’s theme. Your kitchen will give out the most remarkable impression to your future customers, so choose wisely!