Restaurant kitchens, like any other commercial space, are based on certain design ideas and principles that aim to ensure optimum efficiency and productivity. A poorly designed kitchen that lacks structure and organization can throw a spanner in the day-to-day business. Kitchen layout planners at HPG Consulting are committed to delivering world-class commercial kitchen design layouts for new as well as existing kitchen setups. Continue reading as we discuss five essential components of restaurant kitchen design, which also characterize our approach towards designing commercial kitchens.

1. Simplicity

One of the cornerstones of commercial kitchen design and planning is simplicity. Restaurant kitchens are prone to clutter, which can lead to confusion and errors during rush hours. That’s why there’s always a need to organize kitchen equipment for efficiency and clarity. For instance, you can locate the server station near the kitchen to limit trips to the food court. Also, selecting the right equipment with only the necessary accessories will save kitchen space.

2. Flexibility

Commercial kitchens are one of the most dynamic places in a restaurant. So, it makes sense to leave some room for future changes. When you add new dishes on the menu or hire additional employees, the kitchen should be able to adapt to the new requirement without disrupting the routine. In such cases, modular kitchens, movable equipment, and versatile workstations are handy.

Related Blog: 5 Focus Areas of Commercial Kitchen Planning

3. Smooth Flow of Staff and Materials

A restaurant kitchen may be a busy place, but it doesn’t necessarily have to be chaotic. Our commercial kitchen design experts design kitchens around the flow of workforce and food materials. No employee should face obstacles in executing their duties in and around the kitchen just because of faulty design. The idea is to keep the kitchen area well-organized and orderly to eliminate confusion.

4. Easy Supervision

Another essential element in restaurant kitchen layout is designing it with ease of supervision in mind. The head chef should command full control of everything that goes in the kitchen. An open kitchen with minimum partitions enables better vision, easier movement of staff, and better communication. Such commercial kitchen designs make kitchen operations more efficient and sustainable.

Related Blog: 4 Reasons Why a Properly Designed Commercial Kitchen Matters

5. Ease of Cleaning

Being an area where you deal with food products, commercial kitchens need measures to maintain proper sanitation. Such measures should be easy and convenient, especially for a large space such as restaurant kitchen. Stainless steel tables, easy-to-clean equipment, and proper waste disposal system can simplify maintenance of sanitation in food service areas. In addition, compliance to food safety codes will make things easier.

Need to Hire a Kitchen Layout Planner? Speak with Us!

Whether you are planning to set up a new commercial kitchen or redo an existing one, you can always bank on HPG Consulting for world-class restaurant kitchen layout ideas. Our commercial kitchen design consultants have helped some of the biggest names in the F&B industry, and they can help you too with kitchen planning and layout design. To speak with one of our consultants, fill out our contact form or simply call +91-9311-202-627.