A well-planned commercial kitchen layout is essential for the success of any restaurant, whether you’re starting from scratch or giving an existing one a facelift. It is a significant undertaking when it comes to planning your commercial kitchen planning. The kitchen layout of a restaurant is just as important to the quality of service it can provide to its customers as the dining room design. There are many variables to consider, such as storage space, food preparation areas, functionality, and aesthetics. However, the layout is only one component of commercial kitchen planning.
Where you are is what matters. It will influence who you serve and have a significant effect on the performance of your business. Even the cuisine you serve may be affected. It’s crucial to evaluate not only the location but also the actual area available. The ratio of the kitchen layout is a general rule, although it might change based on the size of the area you are designing.
Consider your menu
One of the first things to be considered while planning your commercial kitchen planning is your menu because your kitchen is where everything on your menu is stored, prepped, and cooked, thus the design of your kitchen will be totally determined by the type of cuisine you provide. While certain features are common in most commercial kitchens, the equipment you utilize and the layout of your area will be determined by what’s on the menu.
Know Your Local Health Codes and Safety Regulations
You must consider ordinances and safety standards before undertaking any design. Food safety laws exist at the federal, state, and local levels, and you must follow them all. You must also obtain all necessary restaurant licenses and permissions for your commercial kitchen. This can range from your certificate of occupancy to permits such as a wastewater permit or dumpster placement permit.
Following these recommendations may cost a significant amount of time and money, especially if revisions are required. You may speed up the process by contacting commercial kitchen design pros early on.
To begin designing your kitchen, you need more information than just the size of the room. Consider every detail, including the electrical outlets, plumbing, and entrances. When establishing your new design and determining the budget and timetable, you must take all of these factors into account.
Consider the distance between the kitchen and the bathroom, as well as the space between the light switches and the front door. Each measurement is significant because each of these components must be separated by a specified distance in accordance with the regulations.
You must determine how your commercial kitchen will function. Some of this is influenced by the type of restaurant you own. An assembly line is useful for small locations and quick-service restaurants, while fast-casual businesses may prefer an open structure.
An assembly line is great for restaurants that create the same type of product on a regular basis. Consider pizza joints and sandwich shops. Each phase of the procedure has its own station for speed and consistency, and each cook is assigned a specific duty. Another delightful but usually difficult endeavor is selecting and purchasing commercial kitchen equipment. You should also consider a selection of other specialty kitchen equipment items to meet the specific needs of your menu.
The efficiency of a restaurant is directly proportional to the ease with which the front-of-house workers can move around the kitchen.
Cleaning and Washing
Plates, cutlery, glasses, and other items in a restaurant kitchen must be washed on a frequent basis in order to be reused. As a result, a washing area that is large enough to sort and handle dirty dishes, with the correct dishwasher in the right spot, is required.