How to design commercial kitchen

how to design commercial kitchen

Real Restaurant Kitchen Designs to Inspire Your New Concept

Jun 22,  · That said, there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively. Island-Style Layout. The island-style layout places the ovens, ranges, fryers, grills, and other principle cooking equipment together in one module at the center of the. Commercial kitchen layouts are built around a focus on workflows and safety. While your requirements are likely scaled down from that of the professionals, there are simple things you can do to create more flow and efficiency in your kitchen. Make sure that the food preparation area (chopping, sorting etc.) is near your storage areas.

While this scene certainly exists, the true commercial kitchen is much more than just stainless desig appliances and nervous personnel. A perfectly designed commercial kitchen is simply a variety of specific components organised in a particular way to optimise efficiency.

Although state-of-the-art appliances like computerised deep-fat fryers may sound nice to have, they may not be appropriate for your cooking style or menu. Establish flow Commercial kitchen layouts are built around a focus on workflows and safety. While your requirements are likely scaled down from that of the professionals, there are simple things you can do to create more flow and efficiency in your kitchen.

Make sure that the food preparation area chopping, sorting etc. This allows you to efficiently grab fresh ingredients, prepare them, and move on to the cooking area quickly. Organise Meal Preparation Areas The meal cooking area in your small commercial kitchen is the heartbeat of it all.

Because your creations are finished here, the meal preparation area should be near your dishing point or dinner table.

Optimise the kitchen environment The staples of any serious commercial kitchen are proper ventilation, good lighting, non-slip floors, and surfaces that can commecrial cleaned and maintained with ease.

Keep in mind, almost all designs are built on compromise. A good layout and thoughtful equipment selection will always suit the constraints of the space as well as your budget. If you plan ahead and stay organised, you have almost everything you need to create gourmet meals like the pros.

What else is missing? Some Deign Design Inspiration. Kitchen Styles Designers Product Guides Design Ideas Kitchen Layouts top10s colour trends flooring lighting how to install granite steps international south africa united kingdom romania. Top Kitchen Trends. Share On.

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Jun 03,  · Where to Start When Designing a Commercial Kitchen. There are many requirements in a restaurant kitchen, so before you dive into the factors to consider when planning a commercial kitchen design, you'll need to do a little research. Step 1: Involve Your Chef. It’s absolutely imperative that your chef is involved in the design gooddatingstory.com: James Mccormick.

The kitchen is where the heart and soul of your restaurant is: the food, and the staff that create it. Plus, technology such as kitchen display systems that help kitchen workflows rather than hinder them can improve efficiency tenfold. Of course, there is a lot to consider when designing a restaurant kitchen. How much does it cost to open a restaurant?

Find out using this interactive calculator from Toast. There are many requirements in a restaurant kitchen, so before you dive into the factors to consider when planning a commercial kitchen design , you'll need to do a little research. Second, the ratio of kitchen to the front of the house is off.

And that usually means not enough space in the kitchen. Third, the flow is totally wrong. Your chef knows your menu better than you do, and they know the kind of space that the back-of-house team needs to be efficient. While you may want to get designers and front-of-house teams involved, the most important input you can gather is from the chef.

Make a list of all of the meals on your menu and all of the specific ingredients involved in each meal. Then, write down the steps to make each menu item, including which equipment needs to be used when. This information can help you decide where to place your ovens, prep stations, etc.

Think about how you can make each piece of equipment in the kitchen work double-time. Can an immersion blender be used to make soup as well as salsa? Would it be best to use that instead of a standing blender? Will you have a walk-in or free-standing cold storage equipment?

Restaurant regulations vary state to state and are absolutely crucial to consider when designing a commercial kitchen. Health codes, fire codes, employee safety protocols, and more must be met.

Regulations may govern the distance between a food prep station and any sinks or disposal drains, the installation of vents and grease traps, the size and temperature capacity of hot water tanks, and the design and location of food storage areas.

Review all restaurant licenses and permits involved in designing a commercial kitchen, especially in your state. Check out these restaurant floor plan examples and learn all about how layout contributes to making a restaurant as efficient and profitable as possible. There are many factors to consider. No two restaurant kitchens are the same, especially between different restaurant types - full service, quick service, etc.

However, there are certain factors that any back of house design should consider. The kitchen should be as flexible as your menu is. Does your restaurant have daily specials? Do you change your menu every season with menu engineering data by your side?

Having a kitchen that is modular - with equipment on wheels, or workstations that can be used for multiple tasks - will help you use the space more efficiently. Most kitchens are chaotic. Chris Hill talks about this rush in The Garnish podcast. However, the best kitchens use this chaos to their advantage. WebstaurantStore recommends designing your kitchen with areas by function: cleaning, storage and inventory, food preparation, meal cooking, and service.

In this layout, the waste disposal and cleaning area is far away from the meal cooking area, and completed meals exit the kitchen on one side while dirty dishes enter the kitchen on another. According to Aristair , having insufficient wash stations is one of the biggest mistakes you can make when designing a restaurant kitchen.

Every area of the kitchen should emphasize restaurant food safety and restaurant health codes. While the fun part of designing a kitchen may be the cooking and prep areas, the cleaning stations are just as important. Think through where your dirty dishes will pile up, as well as where to place clean dishes so they're easy to reach when plating food. There should be space in the back of house for the executive chef to supervise and train line cooks, sous chefs, and other back of house employees.

The kitchen design should leave walking room for the executive chef to supervise everything that is going on.

Commercial kitchens require a lot of power. In fact, a high percentage of your restaurant budget could be devoted to energy costs. In the same vein of energy efficiency, it's important to consider air ventilation. Indoor air quality - odors and air circulation - will suffer if there isn't proper ventilation in the kitchen. Turn the range fan on when your chefs start cooking, not midway through, and change the filter in the range hood frequently.

You may also want to plan your restaurant kitchen floor plan to include fans or air purifiers throughout the kitchen, as the back of house can become quite hot. The number one mistake you can make when designing a commercial kitchen? Not making space for maintenance.

Imagine that, three months after opening, your oven breaks down. If it's impossible for the repairman to assess the damage because other equipment or counters are too close to the oven, then you may need to buy another. That's probably not in your budget! Plan for the worst by designing your kitchen to be modular, so you can move certain areas around to access the equipment that might break down - refrigerators, walk-ins, ranges, etc.

Here's a general list of all the restaurant equipment you might need, whether owned or leased, for your restaurant kitchen. Again, this depends on exactly what is on your menu. The technology in your back of house should also be modular, flexible, and easy to use. Many restaurants operate with paper tickets, or chits, posted to the kitchen.

However, kitchen display screens can maximize accuracy and increase the amount of tickets your kitchen is able to serve with custom routing preferences to prep stations, ticket and fulfillment time reports, and integrations with online ordering systems. As I mentioned earlier, every restaurant kitchen is different, and different restaurant concepts will require different designs. Here are a few examples of restaurants across different segments that have efficient kitchens.

With an island at the center of the kitchen, chefs congregate in the same area and handoffs from sous chef to cook to expo are smooth. This design also helps executive chefs supervise the entire menu creation process, as they can easily walk around the island.

All restaurants have kitchens with different areas for different tasks, or zones. Servers are responsible for expoing their own food, and many courses need to be made across a variety of different stations.

These designs might require multiple KDS systems for each prep or cook station, or routing based on service area outside seating vs. Popular among quick service and fast casual restaurants like Saloniki and Chipotle , the assembly line layout allows customers to customize their meal as they go.

The assembly line layout often has an area off to the side for the "back of house" to prep while "front of house" employees serve. They often require employees to pay at the end of the line on a customer-facing POS tablet, and have many online orders that also need to be fulfilled.

Similar to the assembly line layout, but for full service and fine dining restaurants, prep-line style kitchens emphasize the importance of food preparation. Not only is this more authentic, but there are fewer pans to clean.

In addition to the to burner plancha, the cooking battery includes fryers, a 6-burner stove and charbroiler. Our kitchens also include a cold tapas station that puts out food separately. We do a large amount of meat and cheese platters, which are prepared with antique slicers. Separate prep areas include mixers for preparing empanadas from scratch. Surly Brewing Co. While you need to consider the flow of inventory to the kitchen, you also need to consider the flow of employees throughout the kitchen.

An ergonomic kitchen configuration features separate work and traffic aisles, minimizing accidents. Popular among fine dining restaurants, the open kitchen design allows restaurant diners to watch the chefs as they prepare their meals. The design often features a glass partition as well as serving stations facing the dining area. There are pros and cons to this approach: it could motivate your chefs to create higher quality food, or it could expose your diners to the heat and chaos of the kitchen.

Lombardi Pizza Co. You might not think of food truck design when you think of commercial kitchens, but the truth is, all of the above factors are magnified tenfold in a small 10' by 30' food truck. Having a food truck kitchen designed around workflow - such as the above, with stations for pizza preparing, pizza cooking, and pizza plating - will help your food truck serve more customers.

Who knows the most about efficient restaurant kitchen designs? The chefs and restaurateurs that spend every day from early morning prepping and every night to late-night guests in the back of house.

Comment below, and don't forget to check out our food cost calculator to help your back-of-house menu initiatives! Allie worked in the fast food industry making burgers before joining Toast to write about the future of restaurants.

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