Ever ask yourself how the well-designed commercial kitchen planning will impact the restaurant? I will now reveal how to get it right when it comes to positioning of foodservice equipment and flow of operations.
After the effect of COVID, the restaurant scenario is changed.Now you can think of converting your house kitchen to a commercial one to run a prepared food business. Even if you have enough space in front of your house or at the back, you can convert it to a restaurant.
Whether it is your first time to open a restaurant, or if you have owned a restaurant previously, there are persuasive reasons that one should consider while designing his/her back-of-house (BOH). Now, let me explain how I can help you transform a commercial kitchen that boosts your guest’s dining experience and efficiency.
Table of Contents
Understanding the Basics of Commercial Kitchen Planning
When it comes to starting the commercial kitchen design project, it means you are to collaborate with your chef. They bring valuable insights from their experience in planning menus and running a kitchen. Talk about what they need, like storage, key equipment, and the best layout for your kitchen.
Consideration For Menu and Chef Input
Your chef is the expert on your menu.They can tell you on the type of storage and equipment necessary for the stored items and how these should be arranged in the store. It will prevent you from purchasing technology that will be rarely used and hence be an expensive investment.
Determination of space that will be needed; measurement of the constraints
It is normally suggested that the ratio of dining area and kitchen area is 6:4, that is 60% dining area and 40% kitchen area.. But this can change a lot depending on your venue and space size. Before you start designing your commercial kitchen, measure the space carefully. Consider windows, outlets, and fire escape doors.
Complying with Local Health and Safety Regulations
- Learn about OSHA guidelines for commercial kitchens.
- Know FDA rules for storing and preparing food safely.
- Check with your state’s Department of Public Health to make sure your commercial kitchen planning follows local health laws.
- Get all the necessary licenses and permits for your commercial kitchen design.
By considering these points, you stand a better chance of coming up with a perfect layout, Which will assure the health and safety rules.
Key Elements of Efficient Commercial Kitchen Planning
A proper commercial kitchen layout is one of the most important features in the success of every restaurant. The next thing we look at is the main components that define a kitchen and make it functional.
Delivery and Receiving Area
The delivery and receiving area is where your restaurant kitchen meets restaurant equipment suppliers and/or restaurant kitchen utensils suppliers and restaurant furnishings suppliers. Ensure that it has a proper access to deliveries and also adequate parking bay. It should be located close to storage especially if most of the food items are expected to spoil but should not be in the main kitchen.
Storage Spaces For Ingredients and Equipment
Your kitchen requires space for utensils, dishes and other commodities used in the kitchen. Have sufficient space for storage of dry storage, refrigerator, and freezer.
Food Preparation Stations
If your restaurant serves food with allergies or special diets, you’ll need different prep areas. Each area should have counters, tools, and storage. Also, have separate washing areas to keep food and dishes clean.
Cooking Stations with Digital Kitchen Display Systems
This is where the cooking happens. Equip your stations with the right gear for your food type. Most have gas ranges and fryers. Add a digital kitchen order system for smooth communication between teams.
Service Area for Plating and Garnishing
After cooking, dishes need to be plated and garnished. Place this area near the dining room to save staff time. Using heat lamps can keep the food warmer until it served.
Dish Return and Waste Disposal
Dishes will come back to your kitchen. Have a spot for staff to return dirty items. It should have space for dirty dishes and waste disposal.
Dedicated Cleaning and Sanitation Area
As cleaning is an important part to run your kitchen smoothly, So you should ensure that your kitchen has dishwashers, sinks and drying racks for cleaning work.
Exploring The Examples of Commercial Kitchen Layouts
You should consider various commercial layouts when designing a commercial kitchen to ensure to design the most efficient one. These options should create a harmony for the needs of your operation. There are two most popular layouts for institutional cafeterias and fast food outlets – assembly-line arrangement and island layout.
Assembly Line Layout for High-Volume Operations
The assembly line kitchen layout singles out the flows linked to making each kind of dish as smooth as possible. Generally, it has a middle line or ‘row’ for food to be prepared on, cooked and served. This layout is perfect for fast food business establishments that offer short order meal choices.
Island Layout for Centralized Cooking and Supervision
In an island layout, the focus is on meal prep. All cooking tools, like ovens and fryers, are in the middle. Non-cooking areas are along the edges. This setup makes cleaning easy and helps staff talk better, making it good for big kitchens. The central cooking spot also helps with overseeing and coordinating food prep.
Zone-Style Layout for Specialized Food Preparation
A zone-style layout can change the game in an efficient commercial kitchen planning. It divides the kitchen into areas for specific tasks or food preparation types. This way, you get a zoned commercial kitchen that boosts productivity and keeps food safe.
Having dedicated food prep stations is a big plus with this layout. You could have a spot just for salads, another for pastries, and one for hot food. This lets your team work on what they’re best at, making the kitchen run smoother and cutting down on contamination risks.
Adding digital kitchen display systems (KDS) to each zone can make things even better.These are real-time systems that will tell your team what orders are being received. This enables them to get prepared early enough and meet clients needs effectively.
Selecting zone-style formats is beneficial because having a layout that organizes the kitchen makes it convenient and efficient. It is suitable for any kitchen, including the busy kitchen and the kitchen where special dishes are prepared. This layout is essential in ensuring that your kitchen is effective and running smoothly.
Ergonomic Layout Considerations For Staff Efficiency
It is important to develop a good arrangement for the kitchen in an organized way to make the staff use it with less fatigue. In this case, kitchen facilities accompanied by workstations should be rightly positioned to afford convenience to staff.
Optimizing Movement and Minimizing Strain
The secret to a great kitchen design is where you put things. Here are some important tips:
- Keep things close together that are used together to cut down on steps and work faster.
- Have all raw materials, equipment, and utensils within reach for easy access instead of stretching or bending.
- Provide working stations and cooking stations to avoid u-turning or having to walk round the house.
- Implement the use of countertops and cutting boards that can be changed in height to reduce the stress on workers.
- Should incorporate certain characteristics such as good lighting, space for air circulation and ergonomic mats for those who prefer standing
By focusing on ergonomic design, commercial kitchens can put much emphasis into designing for the staff, so that they work better, get less fatigued, and display maximum efficiency and well being.
Commercial kitchen Planning: Open-Style Kitchen Layouts to Optimize the Dining Experience
In recent commercial kitchen planning, an open space generally designed to allow customers to have a view of the kitchen and cooking process. This scenario mostly enhances the dining experience. It also allows the chef to flaunt his culinary talents to make the process of preparing food more exciting.
The concept of an open commercial kitchen planning enhances aesthetics when eating, and, as a bonus, comes with functional advantages as well. This reduces the distance between the kitchen and the place where the food will be served hence brings efficiency in the service. It also minimizes the temperature within the service area since it shields it from the heat produced by the cooking sections.
Restaurants with open kitchens often have modern displays that highlight the culinary team’s skills. Guests can see chefs and line cooks at work, adding a touch of theater to the meal. This openness creates a closer bond between the kitchen and dining areas, making the experience unforgettable.
By using an open concept kitchen, restaurant owners can make dining more special. They attract customers who want more than just great food. They want a unique atmosphere and a peek into the kitchen’s inner workings.
Commercial Kitchen Planning: Galley Layout For Space-Constrained Commercial Kitchens
In commercial kitchen planning, space is often a precious commodity. Gallay layout may be an efficient solution where square footage is limited. The essential elements are designed and placed alongside the “gallay”.
The galley commercial kitchen layout is great for smaller restaurants. It’s all about a compact restaurant kitchen design. By lining up food preparation stations, cooking areas, and service zones, the galley layout makes the most of small footprint kitchen layouts. It ensures a smooth workflow.
One of the key benefits of the galley layout is its ability to facilitate easy access and communication between different kitchen sections. The central corridor lets staff move freely. This makes quick collaboration and efficient task completion possible. This layout is perfect for high-volume operations, where keeping things smooth is key.
When designing a galley commercial kitchen, careful thought must go into where equipment, storage, and work zones are placed. By arranging these elements smartly, the kitchen designer can create a workflow that cuts down on unnecessary movement. This boosts staff productivity.
Optimizing the Galley Layout
- The space around each station must be well provided to allow for easy mobility and transitions.
- Position items with heavy utilization proximal to the galley, particularly zones with high traffic such as cooking and service stations.
- Maximize existing storage space by utilizing vertical space; for example, install overhead shelves or drawers that slide out.
- Replace analog methods in communication with digital tools, such as the use of kitchen display systems.
- Maintain structural designs that do not cause exhaustion of the employees; improve work productivity.
However, through the use of the galley commercial kitchen layout, restaurant owners and chefs can make the most out of small kitchens achieving maximum productivity. Hence, this makes the galley layout a vital tool in planning for the space needed to develop a competent and efficient commercial kitchen.
Commercial Kitchen Planning: The Importance of well designed layout
A nice and well designed layout for a commercial kitchen cuts down accidents, food waste and reduces contamination. It also boosts your restaurant’s productivity and makes the costs efficient.
Improving Food Safety and Workflow Efficiency
Working with a pro, you can make a kitchen that focuses on food safety. They’ll place prep stations, cooking areas, and dish return zones smartly. This cuts down on contamination risks and makes the kitchen flow better. Your team will be able to serve high-quality, safe meals more easily.
Enhancing Productivity and Cost-Effectiveness
A well designed kitchen layout also makes your restaurant more productive and cost-effective, so that your team can work smoothly. By placing equipment and work areas wisely, tasks take less time and effort.
Teaming up with a commercial kitchen planner like me can really change the game for your restaurant. I focus on food safety, making things run smoothly, and saving money. Together, we can make a kitchen layout that sets your business up for success and growth.
Professional kitchen design can make your food safer, increase productivity, and give your customers a great dining experience. I focus on making your kitchen layout better and planning for food service.
FAQ
What are the key considerations for creating an efficient commercial kitchen layout?
When planning to build a commercial kitchen, think about the menu, what the chefs need, the space available, and health rules. The goal is to make the workflow better, reduce contamination, and help staff work more efficiently.
What are the different types of commercial kitchen layout designs?
There are many kitchen layouts like the assembly line, island, zone-style, ergonomic, open kitchen, and galley.
How can a commercial kitchen planner help improve the efficiency of my restaurant kitchen?
A pro kitchen planner can make your kitchen safer, more efficient, and cost-effective. They make sure it follows health rules and help with where to put equipment and design.
Source Links
- Design a Commercial Kitchen Layout Yourself – https://www.fooddocs.com/post/commercial-kitchen-layout
- 6 Commercial Kitchen Layout Examples & Ideas for Restaurants – https://www.touchbistro.com/blog/commercial-kitchen-layout-design-for-restaurats/
- LGM Design Group | Commercial Kitchen Planning and Design – https://lgmdesign.com/
