Whether you’re starting a new restaurant business or refurbishing an existing one, it is vital to ensure that you prioritize having an efficient restaurant kitchen layout. Keep in mind that the success of any commercial kitchen will depend on whether the layout is efficient or not. While the layout of a restaurant kitchen will change depending on the type of restaurant – quick service, full service, etc. – there are certain essential factors that every commercial kitchen should consider. Here are some of the most essential factors you need to keep in mind.
You should make your kitchen layout as simple as possible so that anyone can prepare meals in it without any hassles. In other words, your restaurant kitchen layout shouldn’t be confusing. You should carefully think about where you place certain workstations to ensure the kitchen workflow is smooth. Additionally, you can save money and space by only using the appliances you need.
A restaurant kitchen should be flexible in order to improve space efficiency. You should consider factors like the type of menu you will be serving before installing any design of kitchen units. Will you be offering daily specials? Will your menu change with every coming season? These are questions you need to ask yourself. Having a modular kitchen with equipment that can be moved or kitchen units that can serve multiple purposes helps to ensure the space is used more efficiently.
Commercial kitchens generally tend to be chaotic, but the best commercial kitchens use the chaos to their benefit. Nonetheless, it makes economic sense to design your kitchen layout with units by function: meal cooking, food preparation, service, inventory and storage, and cleaning. In such a layout, the area for disposing trash and cleaning utensils will be far from the food preparation area, while ready meals have a specific side for exiting the kitchen like GastroProdukt .
The size of any restaurant kitchen should be proportionate to the seating capacity of the restaurant. While different types of restaurants may vary depending on the restaurant’s needs, there is an ideal ratio of the size of the kitchen and the seating capacity of the restaurant. The general rule is that for each seat in the restaurant, you should have at least 5 sq ft of kitchen space. For instance, if your restaurant has a seating capacity of 30 guests, your restaurant kitchen should be approximately 150 sq ft.
Restaurant kitchens consume a lot of energy. In fact, a significant portion of your restaurant expenses could constitute the cost of power. To save on power, you should strategically place cooking equipment in a way that the exhaust hood can suck away hot air to cool the kitchen. On the other hand, place cold storage equipment as far away as possible from sources of heat to prevent them from overworking.
If you’re setting up a new restaurant or renovating an already existing one, then setting up an efficient and functional layout should be one of your highest priorities.