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You've come to the right place. Next, choose the configuration, equipment, and principles to incorporate, such as flexibility. Consider hiring an outside firm to help. Perhaps you’re planning to renovate an existing kitchen. Either way, the task of creating a kitchen that will optimize your foodservice operation can be intimidating, and you may not know where to start. These might not be as exciting as strategizing where to install equipment and counters, but they’re important not to skip. Doing so will likely result in you having to come back to make time-consuming and expensive adjustments. There’s no such thing as a generic kitchen that will work for every foodservice operation. Sure, there are certain staples of commercial kitchen design you’ll likely include no matter what, such as prep tables and washing stations, but the equipment you use and the way in which you arrange it will have a lot to do with the food you plan to serve. He or she will have a good idea of what sort of configuration and equipment will work best for the menu. Since they’re the ones who’ll be working in the kitchen each day, it’s important they have input in how it will be designed. Taking these measurements before you begin designing will make it easier in the long run. Knowing where windows, doors and electrical outlets are is also important, especially when it comes time to design your kitchen’s workflow. This would all be for naught, however, if you didn’t take your local codes and regulations into consideration. Organizations such as the Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA) and your state’s Department of Public Health set strict standards for food storage, safety, preparation, disposal, etc. Codes vary between states, counties and even cities, so it is important to familiarize yourself with these before starting your design—even if you’ve designed commercial kitchens elsewhere.
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Consider making an appointment with a local inspector to get more information about how to stay compliant with your area’s laws. Typically, the island is equipped with ranges and ovens and primarily devoted to cooking, while the counters on the outer rim are primarily for food prep and other activities. However, depending on the specific needs of your kitchen and your preferences, you may decide to change the function of the island to an activity that better suits your operation. This is often utilized within restaurants serving small and simple dishes, such as sandwiches and burritos, and foodservice operations required to feed a large number of people very quickly. This is commonly seen in pizzerias, and might be a good option for an operation looking to increase transparency in food preparation, or even just offer guests an entertaining glimpse into the way their dishes are created. This style does, however, create greater pressure to maintain a neat and organized kitchen, so you’ll want to weigh this when considering such a configuration. Kitchens with Ergonomic Configurations position equipment and supplies in close proximity, so employees don’t need to reach, crouch, or walk from their stations to get what they need. While the physical wellbeing of team members is an important benefit of such designs, reducing movement also increases efficiency and reduces accidents. This type of configuration often conflicts with energy efficiency principles, which we’ll discuss later on. While the exact zones depend on your needs and preferences, common zones in this style of kitchen include: For instance, a prep zone should be fully equipped with cutting knives, blenders and anything else necessary for preparing raw ingredients, whereas a dishwashing zone should include ample compartmental sinks and cleaning supplies within easy reach. So you’ll want to decide which design principles you find most valuable, and incorporate them into your plans.
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Some major aspects to consider include. Doing this successfully comes just as much from knowing what your kitchen doesn’t need, as understanding what it does need. That way, you won’t be sacrificing valuable space that could be put to better use. When the flow of everything from kitchen staff to raw ingredients is moving in a logical direction, it can greatly reduce confusion and accidents. Generally, all foodservice kitchens have a flow of activities that includes some form of the following steps: Whether you have daily specials, alter your menu based on what ingredients are seasonally available, or simply update it to reflect evolving tastes or cooking techniques, your kitchen should be able to keep up. While this is a function that rests mainly in the hands of a diligent and well-trained staff, there are ways of designing your kitchen with sanitation needs in mind that can make cleaning much easier in the long run. For kitchens intended for larger staffs, an executive chef may have a greater need to oversee the work being done. It’s also good for your bottom line. While a great deal of a kitchen’s energy efficiency is related to the equipment used, it also comes from careful arrangement of the space itself. Large appliances, such as refrigerators and ovens, demand adequate space, and most will also need to be close to electrical outlets. Among these: Consider working with an outside firm to help you design it. That way, you’ll have a dedicated team of professionals who know the process. On the other hand, the designer will arrange the spaces, in compliance with safety and environmental regulations, waste disposal, minimum dimension requirements. In any case, it is of primary importance to define the type of catering activity and the target customers. This week’s insight will focus on how to design a commercial kitchen starting with consideration on reference standards and dimensions, flows and areas of activity planning.
Project drawings in DWG and 3D model are ready for download. Download the 3D BIM model (.edf file) of a commercial kitchen Click here to download Edificius, the architectural BIM design software Reference standards for a typical commercial kitchen design Reference Standards to consider when drafting a commercial kitchen project are mainly relating to hygiene and food preservation to ensure food safety for customers. Consequently, these regulations also affect the architectural design and spaces arrangement within a kitchen for restaurants. Designers should refer to national and local regulations dealing with this matter. First of all, appropriate dimensions and a correct areas arrangement will entail hygienic safety of food processes, from the arrival of raw materials to supplying ready meals, saving resources and time. These sectors, depending on the size of the kitchen complexity, may consist of independent rooms, rooms separated from the rest of the kitchen using washable panels or, areas that are functionally well defined. You should always prefer a square shape or structured so as not to have narrow areas or bottlenecks that would result difficult to sanitize. 1. Commercial kitchen project dimensions The minimum size of a kitchen with accommodation up to 50 seats must be, at least, 20 square meters including the washing area. For greater receptivity, 0.5 square meters per seat are calculated. Furnishings must be positioned to allow cleaning and sanitation of the premises. 2. Lighting and ventilation Lighting and ventilation should be appropriate and directly communicating with the outside. Moreover, all openings must have anti-insect and rodent nets. The kitchen must also have cooker hoods that should vent fumes outside. The hoods can be of two types: wall mounted or with flue outlet air extractors with activated carbon filters and wall outlet The choice is free, what is crucial is that all cooking tops, fryers and rotisserie ovens have a hood. 3.
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Flooring and walls The floor must be of smooth, washable and impermeable material, with rounded corners and light color edges that are inclined towards a siphoned gutter with a fine mesh grid. Walls must be smooth, washable, disinfectable and in light colour with rounded corners. Also, they should be tiled or enamelled with epoxy resins up to 2 m from the ground. It must consist in a room that is not accessible to the public, intended solely for food storage in special cold stores and where no food handling is possible. Floor and walls must be smooth and washable. The deposit must be equipped with suitable and sufficient shelving made of washable material, destined to contain non-perishable foodstuffs. 4 types of equipment can be used in the kitchen for food storage: a cell or refrigerator for cooked products, ready meals and semi-finished products a cell or refrigerator for meat a cell or refrigerator for vegetables a cell or refrigerator for other foods such as processed meats, milk and dairy products. It is sufficient to have a single freezer for frozen food, however, 2 are preferable. 5. Dishwashing area No food processing is allowed in the room or area intended for washing pots and pans. The minimum area surface must be 5 square meters and, in special cases, it can be included in the same kitchen space. 6. Plants and equipment that need to be installed when designing a kitchen for restaurants Plants and equipment must be tailored according to the needs and types of food prepared and facilitate cleaning and disinfection (for example, it is preferable to have the cooking island installed in the middle of the room and raised from the ground). The work surfaces, the storage shelves and all the elements in a commercial kitchen should be made of materials which are smooth, continuous, suitable for contact with food, easily washable and disinfectable.
Steel tables Tables for food preparation must be made of stainless steel and are standard kitchen appliances, since the food being prepared, especially meat, must be processed on such materials. Stainless steel preparation tables can be free or connected to other equipment, depending on the kitchen configuration. Cooktop Professional cooktops in a catering business are standard equipment that should be ideally be arranged at the center of the kitchen. Generally, the central module is made up of multiple burners, where grids can alternate with plates. Each burner can be controlled by means of its own knob. More ovens should be built in the stove to work efficiently, while a kitchen hood appliance should necessarily be installed on top of the stove. Sinks Sinks must be in stainless steel or ceramic with non-manual taps (pedal or photocell). Meat and vegetable sectors must have their own sink and their own work surface and must be equipped with specific tools that can be used only after careful washing. Dishwasher The professional dishwasher is paramount as it allows to prevent the spread of diseases and bacteria caused by food. Fridge Fridges are mandatory for any restaurant because many food products must be kept at a minimum temperature, as required by the food safety parameters. Freezers are essential for food storage, as food cannot always be used immediately. Blast chilling The blast chiller is the tool that allows you to quickly lower the temperature of freshly cooked food or raw food, allowing an ideal storage in freezer or refrigerator. Although not mandatory, it is recommended. Kitchen flow It’s essential to pre-plan how traffic flows in a kitchen for restaurant: from delivery to cooking to serving to washing, there is a process you must plan for. Mapping out your kitchen with these steps in mind minimises basic errors.
Where possible, it is necessary to provide a double access way to separate the routes for clean dishes (out towards the dining room) and dirty dishes (entering towards the washing area). These two routes should always be clearly defined and never be in conflic t so as to guarantee a good work flow and room hygiene. Finally, waste containers should always be provided. They should be easily accessible, equipped with a foot opening and not involving direct hand contact with the lid for the staff. Waste management is key to hygienic operations. Floor plans and sections in DWG format and project 3D model in EDF format of a commercial kitchen Here are project drawings and 3D model of a commercial kitchen ready for download. Click here to download Edificius, the architectural BIM design software Download the 3D BIM model (.edf file) of a commercial kitchen Download the DWG of the project floor plans and cross-sections of a commercial kitchen design. Please upgrade to a modern browser. We recommend Mozilla Firefox or Google Chrome.That may be the case, but the true commercial kitchen is much more than just the equipment or personnel found in it. A successful kitchen includes specific components organized in a particular pattern to optimize performance and efficiency. Additionally, some restaurants may set up their kitchen a certain way to match their establishment's concept or design. Regardless of the style or layout, all commercial kitchens will have these components: Three-compartment sinks are necessary for washing utensils, while warewashing machines can quickly clean plates and other serving vessels to keep the kitchen running at full speed. This section of the kitchen should be located near the kitchen entrance so servers can quickly drop off dirty dishes, and near the storage area so chefs can quickly find clean dishes.
Remember, in order to avoid contamination, cleaning and sanitation chemicals cannot be stored above food, food equipment, utensils, dishes, or disposables. This area might also contain a receiving area for inventory shipments, shortening the distance new stock has to travel through your restaurant. Typically, the food preparation area is split into a section for processing raw foods (breaking down cuts of beef, for example) and a section for sorting foods into batches (chopping vegetables, mixing salad dressings, etc.). Placing this section near your storage area allows cooks to efficiently grab fresh dishes, prepare plates, and move them on to the cooking area quickly. This is where main dishes are finished, so here you will have large pieces of equipment like ranges, ovens, and fryers. Like the food preparation area, the meal cooking area can be broken down into smaller sections like a baking station, grilling station, and frying station. Because meals are finished here, the meal cooking area should be near the front of the kitchen next to the service area. If you have a serving staff, this is where they will pick up finished dishes to take to customers. If you have a self-serve or buffet-style restaurant, this is where foods will be displayed in warmers for customers to assemble their plates. This area needs to be located at the very front of the kitchen, just after the meal cooking area, to shorten the distance between completed meals and customers. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively. This layout is very open and promotes communication and supervision, while leaving plenty of open floor space for easy cleaning.
This layout works best in a large kitchen that is square in shape, but can certainly be modified to fit other shapes and sizes. Again, the sections follow the proper order for increased flow, giving you a dishwashing block, a storage block, a food prep block, etc. Communication and supervision are not difficult in this layout because the center of the space is completely open. This layout may work better for establishments with a limited menu that serve large quantities of the same foods, like a sandwich or pizza shop, but it is viable for any type of kitchen. In this layout, kitchen equipment is organized in a line with the food preparation area at one end and the service area at the other, allowing cooks to quickly send food down the line. This creates supreme efficiency, and keeps the kitchen open for excellent communication and flow. Often, kitchen equipment can be linked together, further eliminating wasted space. There are hundreds of details to consider and every kitchen is unique, so you have to decide what works best for you. That said, there are two details that could potentially make or break the kitchen: ergonomic design and health codes. In other words, how do you make your kitchen most user-friendly. The basic principle of ergonomic design calls for employees to expend the least amount of energy to complete the most tasks in the shortest amount of time. An undercounter freezer, for example, might be placed right beside the deep fryer. This allows the fry cook to retrieve foods and place them in the fryer with little effort. Or, a kitchen may invest in taller prep tables to save chefs from bending over to cook. This cuts down on injury and physical exertion. Ergonomic design even extends to things like equipment selection and lighting. Having the right equipment for the job makes cooking easier and keeps employees happy, while good lighting allows employees to see what they’re doing and do it safely. The one drawback of ergonomic design is monetary.
It is not necessarily the cheapest option because it is not always energy-efficient, depending on what types of equipment are placed together. Every state and local area has its own codes, so be familiar with them before you start designing a kitchen. A good place to start is with your state’s department of health. Also, every piece of equipment has guidelines for installation and location, so make sure to read their instruction manuals. If you put in your due diligence, there should be no issues keeping your kitchen up to code. Understanding the differences between front of house and back of house functions will significantly help your restaurant flow more effortlessly and increase efficiency. Being knowledgeable about the parts of a restaurant, the breakdown between front of house and back of house, along with the specific role of its employees is an important concept to grasp when working in the hospitality industry. You can use the links below to jump to specific topics you'd like to learn about: What is the Front of House. What is the Back of House. Improving House Communication Front of House Positions It sets the scene for your guests' dining experience and separates you from competitors, but it's not just about aesthetics. Restaurant seating layouts must meet government regulations, accommodate the proper capacity, and work with your floor plan. Consider the following four important factors before opening or renovating your venue. 1. Understanding Business Regulations and Seating Capacity Before considering potential restaurant dining room design ideas, you need to determine whether you'll be using one or multiple rooms and then allocate all available space. Local code requirements could determine how much square footage you need per customer, as well as aisle As a result, when starting a new restaurant or re-designing your existing business, you should think through your kitchen design carefully.
In this article we'll cover what to consider before you design your commercial kitchen's layout, how to optimize your work flow, and the six principles of kitchen design. If you want to see some common layouts that feature optimized kitchen flow, check out our Kitchen Layouts article at the bottom of the page. Considerations Before Designing a Commercial Kitchen Before you start designing your restaurant's kitchen, you need to think about work flow and the essential pieces in your kitchen because different restaurant con With hundreds of thousands of products available and millions of orders shipped, we have everything your business needs to function at its best. Over the years we have expanded our selection of commercial equipment and wholesale supplies to include healthcare, educational, food, beverage, office, parts and hotel supplies. Our fast shipping, low prices, and outstanding customer service make WebstaurantStore the best choice to meet all of your professional and food service supply needs. Give us some feedback. What do you think of this page. How can we improve it. Comments Email Address We are only able to reply to comments that include an email address. Thanks! There was a problem submitting the request, please try again. Give Feedback This form is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Do Not Sell My Personal Information Variation ID. But when we talk about the restaurant’s kitchen where the change of design requiring to make changes in the kitchen installations, such as those for water supply and drainage, electrical wiring, gas supply and other installations then you have a big problem and more expensive task. However, mistakes often happen, and to avoid those mistakes by yourself read this guide before designing a restaurant kitchen. You are making a big mistake. Sometimes the best advises and suggestions come from people that you least expected, like your spouse:). Are you sure? Not really.
Nothing is as useful as tips resulting from the working experience acquired in the kitchen as well as designing. Accordingly, your chef will know everything about the process of preparation and what kind of restaurant equipment is necessary.It happens very often that your electricians, plumbers, and builders can’t see your vision with your eyes and deny the possibility of implementing the ideas into action. Do not give up! Seek for the second opinion from another company or craftsman, and a third one if necessary or offer more money to make the work done properly as you planned. In the long term that will certainly pay off! The ergonomic design minimized movement of kitchen staff while they working in the kitchen. This is one of the most important factors that influence in the time savings for cooking the meals and reduces the risks associated with accidents in the kitchen. Also, unwanted food spilling is minimized. This is one of the most important factors that you need to consider when planning commercial restaurant kitchen. For example, placing the cookers in one location reduces energy costs for range hoods. The size of restaurant kitchen should be proportional to the size of the restaurant or better say the number of seats in the restaurant. Of course, different types of restaurants have different needs, but there is a ratio of the size and capacity of the restaurant kitchen. The general rule is that for every seat in the restaurant is necessary to provide at least 5 square feet of kitchen space. This means that in a restaurant with 60 seats restaurant kitchen should take an area of 300 square feet. ( source ) I might note that some chefs seek to have different gadgets, but every good chef will handle with tools that are available. But if you fill out their desires they will be more satisfied. Give them a chance, let them explain the benefits of the use of certain kitchens tools and then decide about their necessity.
The presence of steam and smoke in the restaurant kitchen is unacceptable, if not dangerous and unhealthy for your employees. Also, you do not want that your guests “smells” like food after they leave your restaurant. This is one of the main reason why I use food delivery service of some restaurants. For example, the shelves are a very good choice because of the availability of dishes during food preparation and serving but a cabinet with doors is much easier for maintaining. Always choose the equipment that is made for the professional kitchen. Whether it is a used or new equipment, generally restaurant kitchen equipment can be grouped into: By placing working tables in a different layout you are changing the entire configuration of restaurant kitchen. There are four basic types of restaurant kitchen configuration. This is especially good choice for fast-food restaurants, sandwich restaurants or pizzerias. In this kitchen, for example, regardless of the poor energy efficiency the refrigerator standing next to the fryer for the fastest possible preparation of French fries. Work tables are located in zones with respect to the operations performed in the kitchen (cleaning, cutting, mixing, etc.) Tables in these zones are equipped with appliances and equipment that is necessary for the most effective performance of operations (garbage bins, mixers, knives, etc. ) In this kitchen tables are arranged similarly to the zone style configuration with the difference that in the middle of the kitchen is one main block. The central section is usually used for cooking while the cleaning and cutting the food is done on tables along the walls of the kitchen. The reverse arrangement is also possible. Terms of safety and health must be met. In this way, you will get timely information about the potential demands for changes in the kitchen design so that all requirements could be satisfied.
Trends in cooking are changing and the need for menu changes in the future is something that can be realistically expected. But the inclusion of cooked dishes like soups and stews will require different equipment. Therefore, ensure that your kitchen is flexible and can respond to market demands in future. Define the actions that will take place in the kitchen and create working zones: zone for food cleaning, cutting, baking, frying, cooking and others. Each employee working in his zone. In this way, unnecessary collision, tension, and chaos in the kitchen has been avoided. Dishes and other equipment must have a defined homes. They need to always return to the same predefined place. Also, all refrigerators and ice makers should be as far as possible from equipment for cooking and baking. This provides minimal energy consumption and safety for processed foods. The high cost of electric appliances with low energy consumption are cost effective in the long term. Cooking in a restaurant is something different and it is often a very stressful job.But it does not have to be like that. That will be certainly reflected on the food and service quality in your restaurant. We are sharing free articles and tips with you and we ask you to share these tips on your social networks with your friends. Thank you. Life is too short. Use pos sector to manage your hospitality business, and if you don't profit from it, we will refund your money. No questions asked! Here is what we can Offer:No obligations, no contracts, no credit card required It just makes many things so simple. Tips you can use. Errors or Please contact us. Success! You are now signed up to our blog content updates. Email address Please enter a valid email address Retail Restaurant Golf To make sure we only send you the content you want, please select the subjects you’re interested in from the menu above. Sign up What comes out of it (and how quickly it comes out) makes or breaks the dining experience for customers.
A commercial kitchen’s layout can determine how smoothly the restaurant functions. When the kitchen is designed strategically, it enables the back-of-house (BOH) team to work efficiently and produce high-quality meals consistently. When the kitchen is put together haphazardly, it can become an obstacle for the BOH team. In a poorly designed kitchen, staff can’t be as efficient because they have to worry about bumping into each other. A successful commercial kitchen layout is easy to use, meets the restaurant’s needs and enables your service staff to deliver an amazing restaurant experience. Whether you’re building a restaurant from scratch, or have (literally) hit a wall with your current design and need to renovate, you’ll become a commercial kitchen layout expert after reading this guide. In this blog post you’ll learn: Run your entire restaurant from Lightspeed's all-in-one platform. Discover Lightspeed 5 Types of commercial kitchen layouts Now that you understand the components of a functional commercial kitchen, and have thought about elements such as safety and ergonomics, it’s time to start designing your restaurant’s kitchen. Take inspiration from these five popular commercial kitchen layouts. Commercial kitchen layout types The benefits of the assembly line layout This commercial kitchen layout facilitates the production of lots of the same type of dish over and over again. The assembly line works best with multiple cooks who are each responsible for one part of the food production process. Which restaurant-types is the assembly line layout best for. The assembly line layout is best for fast food restaurants or restaurants with limited menus that have similar preparation styles, like pizza parlors or build-your-own bowl restaurants. Examples Fast-casual chains like Chipotle and Sweetgreen use an assembly line configuration in the customer-facing side of their kitchens. 2.