Notes

Authentic restaurant kitchen design to inspire new concepts

Whether you're in the process of opening a new restaurant, launching a second one, or renovating an existing establishment, prioritizing an efficient restaurant kitchen design is paramount.


The kitchen is the heart and soul of your restaurant, where both the food and the dedicated staff come together.


Commercial kitchens with sophisticated layouts, strategically placing all the necessary restaurant equipment exactly where chefs need them, are crucial for a restaurant's success.


Moreover, technology such as kitchen display systems, which enhance kitchen workflows rather than hinder them, can significantly boost efficiency.


Designing a restaurant kitchen involves considering various factors. Let's delve into where to begin, what to contemplate, and which restaurants are leading the way with innovative kitchen layouts.


**iconRESOURCE**

*Restaurant Floor Plan Templates*

Use these restaurant floor plan templates to draw inspiration as you map out or reimagine the layout and space setup for your restaurant.


**Toast**

**Where to Start When Designing a Commercial Kitchen**

Designing a restaurant kitchen comes with numerous requirements, so before delving into the factors for planning a commercial kitchen design, some research is necessary.


*Step 1: Involve Your Chef*

It's absolutely imperative to involve your chef in the design process. According to chef Jet Tila, not having input from chefs can lead to issues such as the wrong equipment, an imbalance in the kitchen-to-front-of-house ratio, and incorrect flow.


Your chef understands your menu better than anyone else and knows the kind of space the back-of-house team needs for efficiency. While input from designers and front-of-house teams is valuable, the chef's input is the most crucial.


*Step 2: Know Your Menu*

A kitchen cannot exist without a menu, so menu development should be at the core of your planning process. Create a list of all the meals on your menu, outline the specific ingredients for each, and document the steps to make each item, including the equipment needed.


*Step 3: Think About What You Don’t Need*

Kitchens can become cluttered quickly. Consider how each piece of equipment can serve multiple purposes. For instance, can an immersion blender be used for both soup and salsa? Be meticulous in deciding what's essential and consider detailed measurements for food prep, display, refrigeration, and storage equipment.


*Step 4: Research Local Health Codes*

Restaurant regulations vary by state and are crucial to consider when designing a commercial kitchen. Health codes, fire codes, employee safety protocols, and more must be met. Regulations may cover the distance between a food prep station and sinks, installation of vents and grease traps, 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.


**10 Factors to Consider in Your Restaurant Kitchen Floor Plan**

Now that you're ready to outline your restaurant kitchen floor plan, consider these top ten factors for any back-of-house design:


1. **Flexibility & Space Efficiency**

- Design a kitchen as flexible as your menu. Modular kitchens, with equipment on wheels or workstations for multiple tasks, help utilize space efficiently.


2. **Simplicity**

- Keep the kitchen simple and easy to navigate. Save space and money by using only necessary equipment.


3. **Kitchen Workflow**

- Embrace the chaos of a kitchen and use it to your advantage. Designate areas for cleaning, storage, inventory, food preparation, meal cooking, and service.


4. **Food Sanitation & Food Safety**

- Avoid insufficient wash stations. Consider the volume of cutlery, dishes, glasses, and trays for drain boards and landing tables. Emphasize restaurant food safety and health codes.


5. **Supervision & Training**

- Allocate space for the executive chef to supervise and train back-of-house employees. Consider creating an incentive program for promotion in the back of the house.


6. **Energy Efficiency**

- Strategically place cooking equipment to maintain a cooler kitchen. Keep cold storage away from heat sources to prevent appliances from overworking.


7. **Air Ventilation**

- Consider proper air ventilation to maintain indoor air quality. Plan for fans or air purifiers throughout the kitchen to address heat buildup.


8. **Maintenance**

- Design the kitchen to be modular for easy maintenance access. Plan for the worst-case scenario, ensuring repairmen can access equipment without difficulty.


9. **Commercial Kitchen Equipment**

- Create a list of necessary equipment based on your menu. This includes ranges, ovens, grills, deep-fryers, coolers, freezers, cookware, utensils, and cleaning supplies.


10. ** Best Fine Dining Restaurant in Adelaide cbd **

- Implement modular, flexible, and user-friendly technology in the back of the house. Consider kitchen display screens to enhance accuracy, increase efficiency, and integrate with online ordering systems.


According to Will Goodwin of Spoken Cafe, "Toast KDS screens tell us exactly how long it’s taking to get an order to the customer because each order has a timer on it. We have a better grasp on how we’re managing the line in that moment."


My Website: https://build.com.au/8-essential-tips-improve-your-restaurant-kitchens-design