How To Design A Kitchen For A Commercial Restaurant

Designing commercial kitchens takes time and effort

. There are many considerations to take into account. Here, we will take a closer look at some of the key requirements that you need to ensure a kitchen is efficient, runs smoothly, and is a healthy and safe environment for you and your employees. We will look at the three main considerations and then go on to consider some of the more intricate features of the kitchen.

There are generally three key considerations that you must keep in mind throughout the design process, these are:

1. How many people you expect to serve on a regular basis. It is essential that you understand your target audience and that you create enough eating areas to cater to enough people to keep your business sustainable.

2. Available space; clearly, you need to factor the kitchen and eating area into the space you have available. You need to have a good idea of whether the restaurant is large enough to provide the services you want to offer and to the right number of people.

3. Money: kitchen design is expensive, and you must budget accordingly. If you do not understand how to do this, then you may wish to hire a specialist kitchen designer who can do the figures for you. It is essential that you get as close an estimation of budget as possible, or you may be in for a nasty shock, which at worst would result in you being unable to open the restaurant.

Now we get onto the practical details. Namely, how do we design the kitchen for optimum efficiency and safety?

Preparation Areas

You need to make sure that the kitchen is designed in a logical manner. Many kitchens will have separate areas for different types of food preparation. For example, it is a good idea to prepare raw fish and meats in their own area, where cross contamination is difficult. These are the foods most likely to cause food poisoning, which clearly, will be disastrous for your kitchen. Make sure that they have their own equipment and cleaning area, and that they are well segregated from other areas of the kitchen. This area will need its own utensils and sinks.

Another great tip is to have individual freezers/cookers/worktop for each prep area. For example, a desserts freezer, cooker and worktop should all be found in the same area. This increases efficiency, because staff are not wasting their time walking from one area of the kitchen to another. It also decreases the risk of accidents the more people walk around, the more they are likely to have an accident.

Building Materials

Again, it is better to hire a professional kitchen designer, because they can advise you on the best use of materials within the kitchen. There are a few things that everyone should know, though, and these are as follows:

Some of the new stainless steel materials have antibacterial properties, and so make a great choice for worktops and preparation areas.

Floors should be non-slip and easy to clean and maintain.

by: stevenmartin

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