Author: HPG Consulting

Whether designing a restaurant or upgrading an existing one, your commercial kitchen design and planning standards requires careful consideration. While it may not receive the same attention as your dining room layout, a safe and efficient kitchen configuration is crucial for a positive guest experience. A well-designed commercial kitchen layout allows your back-of-house (BOH) crew… Continue reading Commercial Kitchen Configurations

Because of the variety of possible layouts, most kitchens must be fitted to the kind of building, making process flow analysis even more important. Each kitchen is planned individually, taking into account the various physical and functional needs. A solid understanding of kitchen equipment and processes, including people and resources, is essential when planning the… Continue reading How to Design your Kitchen Workflow

Before building your restaurant’s kitchen, consider the workflow and necessary kitchen items, as each restaurant’s design will have different requirements. A contemporary bistro, for example, will require different equipment and designs than a fast food restaurant. As a result, when you begin designing kitchen layouts, think about all of the equipment the restaurant will require… Continue reading The Necessary functions of a Commercial Kitchen

There are certain steps to follow when planning for a commercial kitchen design and planning, as nothing can be changed after it is finally done.   Step 1: Involve Your Chef   It is absolutely necessary to involve your chef in the commercial kitchen design and planning, as the chef decides what equipment needs to… Continue reading Where to Start When Designing a Commercial Kitchen