Inadequate restaurant kitchen design can cause chaos or even accidents. When redesigning an existing kitchen or starting a new restaurant business, it is necessary to consider some essential factors: layout, design, and how to optimize kitchen workflow. Each restaurant concept has different needs and requirements, including excellent ventilation of the area. Most commercial kitchens incorporate HVAC access doors and panels to provide easy access to the ventilation system for maintenance and repairs.
No matter what type of restaurant establishment, however, there are some goals in designing a restaurant kitchen properly, including:
Modularity and flexibility
A commercial kitchen is a dynamic place, so it is necessary to ensure that the design can accommodate change. Maybe there is a need to redesign the menu or hire a new chef who will run the kitchen in a different way than before. Having an adaptable workspace can take the form of a multi-use kitchen workstation or portable equipment.
Commercial kitchens are prone to clutter, and a cluttered kitchen can lead to poor sanitation and confusion and negatively affect the food service operation. To maximize effectiveness and space, choose your kitchen design with simplicity in mind. Locating the server station near the kitchen can limit trips to the dining room, while drop-in or modular equipment eliminates various ends and corners and unnecessary shelving. In addition, choosing the right equipment in the commercial kitchen with only those essential accessories can save money and space.
In addition to cooking, restaurant staff spend a lot of time cleaning the kitchen, so a kitchen that optimizes sanitation is necessary. One of the best ways to make the commercial kitchen easy to clean is to install a wheel caster or ball caster on equipment and work tables to make them mobile when employees need to clean the walls and floors in the a kitchen.
All food service establishments must follow food sanitation and safety codes and hand washing stations are mandatory. This area should not be used as a storage area, the same as waste disposal areas. It is necessary to study the local kitchen codes before construction or renovation to ensure that the kitchen complies with those standards.
Consider the flow of personnel and materials
A restaurant kitchen is a busy place, but it doesn’t have to be chaotic. The design of the kitchen should have a logical layout considering the flow of personnel and materials and avoid the return. This means that the kitchen can operate in a circular pattern.
Ease of supervision
A kitchen design with little or no walls or walls allows easy movement, better communication, and greater vision, making it easier and simpler for the general manager or executive chef to oversee the entire kitchen.
Efficiency in space
Several restaurants have minimal kitchen space for equipment, including concession stands and food trucks. However, when designing a commercial kitchen in a limited kitchen space, it is essential to logically figure out how to fit all the necessary equipment.
Be sure to plan your restaurant kitchen design before buying kitchen equipment – it’s a recipe for success! And an optimized commercial kitchen can make your employees’ jobs easier, provide a more efficient kitchen workflow, and help prevent accidents.