How to  Design  your  Kitchen Workflow

Because of the variety of possible layouts, most kitchens must be fitted to the kind of building, making process flow analysis even more important

Merchandise reception area

This section usually contains weighing equipment, platforms for placing product bags, and a sink for washing the products when necessary.

Dry storage

The dry storage area should ideally be situated. It is accessible from both the kitchen and the reception area. For the proper storage and safety of all food

Cold storage

A cold storage room is where the temperature is maintained at a low level. It is typically used to store things in an atmosphere cooler than the outside temperature.

Preparation area

Separate rooms are frequently constructed in large kitchens for meat and fish preparation, cutting and potato peeling, and vegetable washing.

Production area

This is the heart of the kitchen and requires special attention in terms of design; in some situations, it is close to the final presentation area, while in others, it is not.

Final preparation area

This area is part of the hot cooking area. Its main equipment is the support tables, which are used to assist the cooks in the production area by arranging the dishes they create.

Dining area

A restaurant’s dining room is where customers sit down to sample the menu or the items on the menu. It must be created in advance to project a positive image and transmit comfort and well-being, allowing users to relax and enjoy their stay.