Where to Start When Designing a Commercial Kitchen

Commercial Kitchen Cooking Area | Food Service Consultant

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 be laid out in the kitchen, depending upon the menu chosen for the restaurant business. The chef has a better idea about the ratio of the kitchen to the service area and finally, the flow of work is also an important part of the decision. Efficiency at the back-of-house is best when there is sufficient space given, although designers and the front-of-house team could also be involved in the decision. 

 

Step 2: Know Your Menu

 

Since every commercial kitchen needs a menu, the development of a specific menu is highly important in the process of planning. While the menu is being crafted, list out all the specific ingredients needed for each meal, the steps involved, and the equipment that would be used. Once the menu is finalized, you can decide the placement of the ovens, prep stations, and more.

 

Step 3: Think About What You Don’t Need

 

When you design a commercial kitchen, you must think as to how equipment in the kitchen can be used multiple times, like a blender can be used to make soup as well as salsa. Ensure that you include detailed measurements of equipment for food prep, display, refrigeration, and storage. Choose whether you would have a walk-in or free-standing cold storage equipment.

 

Step 4: Research Local Health Codes

 

When you design a commercial kitchen, it is mandatory to consider restaurant regulations, although these vary from state to state. Along with these come health codes, fire codes, and employee safety deals which need to be taken into consideration. According to regulations, there could be a minimum distance that needs to be maintained between the food prep station and any sinks or disposal drains, vents, and grease traps, the size and temperature capacity of hot water tanks, and the design and location of food storage areas. Restaurant licenses and permits need regular reviews while designing a commercial kitchen.

 

When you consider a floor plan for your commercial kitchen, the following factors need to be considered. These are common factors that any back-of-house design should consider.