Whether you are designing your first commercial kitchen or improving an existing one, there are a few tips to note. The restaurant business demands a lot of effort, organization, and commitment. One of the most important things to consider is your kitchen design. A commercial kitchen should be efficient, functional, and operational. Keep reading to learn about some tips for designing a commercial kitchen.
Table of Contents
Budget
Think about the amount you are willing to spend on your commercial kitchen. This is one of the most important considerations because it determines everything else. The amount you spend on your commercial kitchen should match its function and profitability. However, you should not compromise good quality for costs. If you are working around a tight budget, think about the essentials first.
Involve Your Chef
Your chef should take part in the design of your commercial kitchen. If you fail to get their input, you may end up with the wrong equipment or poor operational flow. Even when you are working with the best designers, you should always get the opinion of your chef.
Size
Check to ensure that your commercial kitchen is neither too big nor too small. You should have enough space for your kitchen staff to move around efficiently and for your equipment to fit in. You should not have your members of staff getting into accidents while trying to get around the kitchen. There should be enough space for storage and sufficient floor space between your kitchen and the main area.
Keep It Simple
When designing your commercial kitchen, simplicity is paramount. A complicated commercial kitchen design can be a recipe for disaster. It should be easy to navigate and your equipment must be easy to use.
Operational Flow
Your commercial kitchen cannot be chaotic. It should flow well to promote efficiency. Design your kitchen areas by function: storage, food preparation, cooking, service, and then the cleaning area. In a proper layout can the cleaning area is far from the cooking area and the storage area is close to the food preparation area.
Energy Efficiency
Running a commercial kitchen can take up a lot of energy. A big part of your restaurant budget goes to paying energy bills. A good commercial kitchen design should promote efficiency. Place your cooking equipment strategically. Your cold storage equipment should be away from heat sources. Buy energy-efficient equipment and replace the older, less-efficient ones.
Waste Management
Think about safe ways to dispose of your kitchen waste. You must ensure that your waste disposal won’t affect the rest of your operations. Your kitchen design should make it easy to gather waste. There should be enough storage space for the waste and for recycling.
If you plan on designing a commercial kitchen, working with a design company like Dawnvale is a great idea. With their help, you can create the kitchen of your dreams. The right kitchen promotes efficiency, operational flow, and profitability. Once you have a kitchen design that matches your needs, you can start buying the right equipment and supplies.
