To make a restaurant kitchen, you are required to consider several steps, like workflow, and necessary kitchen items, and every restaurant’s design will have diverse needs. A restaurant kitchen that is designed without any good planning might cause mess and actual accidents. So, when starting a new restaurant or designing a kitchen, you should carefully design and establish your kitchen. Designing a commercial kitchen is not an easy task, including from financial considerations to operational challenges, constructing a kitchen that obeys all regulations and runs smoothly. To confirm your design right, numerous principles of commercial kitchen design should be followed. In this blog, we deliver all these vital principles for designing an efficient kitchen.
Where to Start with Your Commercial Kitchen Layout?
You begin with a blank slate, before designing a commercial kitchen. You understand how much space to work with, but what happens next? The prime and first step is to explain your eatery’s vision undoubtedly. In this concept, include the types of cuisine offered, service style, location, and of course, target clients. In this concept, development also includes market research to examine what customers want and what kind of kitchen layout works better for your menu. But keep in mind that diverse concepts will have diverse needs. So you are required to resolute your restaurant’s concept.
6 Professional Kitchen Design Principles Explained
The Certified Food Service Professionals (CFSP) program guidelines assist in boosting standards and quality for the whole industry. In their guidelines, there are 6 commercial kitchen design principles organized into these categories.
-
Flexibility & Modularity
The commercial kitchen layout should be flexible because the commercial kitchen is a dynamic environment. Possibly, you updated the menu and served new items, or you also hired a new executive chef with a different approach than the previous one. For these causes, commercial kitchens have the flexibility to move other stations around for easy work and cooking. Multi-use workstations or modern equipment could deliver an adjustable work environment.
-
Simplicity
You want to stop anything that could lead to inefficiencies for staff, as you plan your kitchen design. For example, storage is vital, but useful shelving inside a small space could lead to be messy, unorganized kitchen. Just because cooks spend a lot of time searching for what they require instead of doing what they do best.
-
Flow of Materials and Personnel
At the time of lunch and dinner, the rush hits differently, in this situation, the last thing teams require is to work in an environment that doesn’t match their workflow. Not improving commercial kitchen layouts to streamline services leads to confusion in the kitchen. Stop these injuries start with creating a space designed for how kitchens function:
- Delivery to Storage- To accept product deliveries, there is required to be a suitable place close to where they are stored.
- Prep to Production/Cooking- After doing this, staff will obtain the products from cold or dry storage so they can begin prepping. After preparing the ingredients, other workers will be required to have easy access to cook them.
- Serving and Cleaning- When the foods are prepared, there is a need to be placed to check the quality before serving. Commercial kitchen design should have a separate area for cleaning and sanitizing dishes, cooking equipment, and utensils after service is completed.
-
Ease of Sanitation
Many restaurant spends a lot of their time cleaning the kitchen. Just because having a kitchen designed for sanitation is vital. Choose commercial kitchen equipment with wheels or also add wheels on your work tables, so you can easily move them when washing the floors and walls is an amazing way to easily clean a restaurant kitchen. The most important thing, yet, is the food safety and sanitary regulations that must be obeyed by every food service facility. Must provide hand washing stations where food is prepared. Along with this, we must check that, they cleaned properly and not be utilized for storage. Waste disposal areas are in the same space. Do some research, to confirm that your kitchen complies with local codes.
-
Ease of Supervision
The executive chef is required to handle many things when it comes to kitchen management. They are required to check the kitchen team, prepare dishes, supplies order on time, food quality, and confirm that all commercial kitchen equipment is working properly. An open kitchen or kitchen with no walls permits for boosted visibility, movement, and communication, making examination easier for your executive chef.
-
Efficiency of Space
Many restaurants have limited cooking space, so you need to research how to easily install all of these necessary equipment into your small kitchen. When setting up a compact kitchen for food trucks or concession stalls, it’s essential to include countertop equipment and other small-scale products. These items are crucial for optimizing space and ensuring efficient food preparation in limited areas.
Select which pieces of equipment are needed in standard-sized kitchens with limited space. For instance, a light-duty countertop fryer is better than a large floor countertop.
Installing a well-thought-out kitchen design before obtaining equipment and arranging a layout will assist your enterprise in success. A well-designed restaurant kitchen can help in your restaurant grow, make your staff jobs earlier, improve the flow of your kitchen, and even avoid accidents. These commercial kitchen design principles make an ideal commercial kitchen that works for any establishment, no matter what their size or concept. Along with this, these factors also deliver the idea for selecting the most vital equipment kitchen staff require to work quickly and efficiently.
Also Read : Hotel Lobby Design Ideas for a Long Lasting Impression