Commercial Kitchen Design
One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly. Understand the Role of a Restaurant KitchenThe kitchen is the heart of your restaurant, where your menu comes to life. It’s where food is prepared, cooked and plated. It is also where the dirty dishes are brought, where food is stored and where all your utensils, dishes and cooking equipment are housed. Unlike home, where it’s just you and your family, a restaurant kitchen has dozens of people in and out of it on any given shift, so it’s important to be organized. A place for everything and everything in its place. This not only saves time during the busy rushes, it helps keep the kitchen Read more about the Basics of Restaurant Kitchens. Know the Differences in Commercial Ovens and RangesCommercial ovens and ranges are specifically designed for high volume cooking. Though they are one of the most expensive pieces of equipment you’ll buy, a good commercial range can last decades. The type of food on your restaurant menu will dictate what type of commercial range you’ll need. For example, if you are going to feature several barbeque items on your menu, you will need a good size grill. If sauté dishes are a mainstay of your restaurant menu, then a six burner commercial range is ideal. Other things to consider with any kitchen stove, oven or grills are the HVAC (Heating Ventilation Air Conditioning) system, which includes hoods and fire safety. Read more about Commercial Kitchen Stoves. Consider Leased or Used Kitchen EquipmentCertain pieces of restaurant equipment are ideal for either leasing, because they have a short life span, or buying used because they have a long life span. Ice machines are ideal for a lease, because they often don’t last more than a few years and once they break are expensive to repair. A commercial oven, as noted above, is ideal for buying used, because they last so long and fixing them is worth the investment. Read more about leasing restaurant equipment and the pros and cons of buying used commercial equipment. Keep Costs Low in Your KitchenHaving a well-planned restaurant kitchen doesn’t just keep food flowing to the dining room- it can save you money in time and waste. If you staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient. Read more about how to reduce spoilage in your restaurant kitchen. Keep Your Restaurant Kitchen CleanNothing will ruin a restaurant’s reputation faster than a case of food poisoning. A clean kitchen is essential to any restaurant. A regular cleaning list will ensure that all staff knows what needs to be done during each shift. Setting aside scheduled time for bigger cleaning jobs each month will keep your kitchen safe for customers and staff. If your restaurant is open seven days a week, all year long, you should plan two to three days during a slow season to close and do a thorough cleaning of the entire establishment. Many cleaning jobs can be outsourced to other companies, including hood cleaning, kitchen mats and uniforms. Check out this restaurant kitchen cleaning check list to get started. It's also important that staff be held accountable for the cleaning tasks, whether they be daily, monthly or yearly. The kitchen is the heart of any restaurant. Without a functional commercial kitchen, restaurant owners would be hard pressed to provide excellent food in a timely manner for customers. Choosing the right equipment before you open is mportant, as it will impact your start up budget; restaurant owners should carefully weigh the pros and cons of used, leased and new equipment. Keeping the kitchen stations well stocked, clean and organized is essential to the successful day-today operations. Clear communication between management and staff can help operations run smoothly both in the kitchen and the dining room.
Commercial Kitchen Design
A well-designed commercial kitchen is integral to efficient, safe and profitable food preparation. A commercial kitchen designed to consider ergonomics will be appreciated by the owner, chef and kitchen workers. The fewer steps required to complete a task, the better. Careful, considered planning in the design of the kitchen will save money and time during the construction phase and increase profitability over the life of the kitchen. Commercial kitchen design plans are dictated by space requirements, equipment and budget.
Commercial Kitchen Design
The idea of standardized was first introduced locally with the Frankfurt kitchen, but later defined new in the “Swedish kitchen” (Svensk köksstandard, Swedish kitchen standard). The equipment used remained a standard for years to come: hot and cold water on tap and a kitchen sink and an electrical or gas stove and oven. Not much later, the refrigerator was added as a standard item. The concept was refined in the “Swedish kitchen” using unit furniture with wooden fronts for the kitchen cabinets. Soon, the concept was amended by the use of smooth synthetic door and drawer fronts, first in white, recalling a sense of cleanliness and alluding to sterile lab or hospital settings, but soon after in more lively colors, too. Some years after the Frankfurt Kitchen, Poggenpohl presented the “reform kitchen” in 1928 with interconnecting cabinets and functional interiors. The reform kitchen was a forerunner to the later unit kitchen and fitted kitchen.
There is no perfect formula for commercial kitchen layout. Every foodservice establishment is unique and will operate differently than others, so you have to decide what will help you best meet your kitchen goals. That said, there are several basic commercial kitchen design layouts to consider that succeed in blending solid kitchen design principles and kitchen components effectively.
The kitchen remained largely unaffected by architectural advances throughout the Middle Ages; open fire remained the only method of heating food. European medieval kitchens were dark, smoky, and sooty places, whence their name “smoke kitchen”. In European medieval cities around the 10th to 12th centuries, the kitchen still used an open fire hearth in the middle of the room. In wealthy homes, the ground floor was often used as a stable while the kitchen was located on the floor above, like the bedroom and the hall. In castles and monasteries, the living and working areas were separated; the kitchen was sometimes moved to a separate building, and thus could not serve anymore to heat the living rooms. In some castles the kitchen was retained in the same structure, but servants were strictly separated from nobles, by constructing separate spiral stone staircases for use of servants to bring food to upper levels. The kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control. Few medieval kitchens survive as they were “notoriously ephemeral structures”. An extant example of such a medieval kitchen with servants’ staircase is at Muchalls Castle in Scotland. In Japanese homes, the kitchen started to become a separate room within the main building at that time.
Related Resources Front of House vs. Back of House Parts of a Restaurant In order for a successful restaurant to flourish, there are many parts that must work together to create a positive experience and end result for the consumer. Understanding the differences between front of house and back of house functions will significantly help your restaurant flow more effortlessly and increase efficiency. Being knowledgeable about the parts of a restaurant, the breakdown between front of house and back of house, along with the specific roles of its employees is an important concept to grasp when working in the hospitality industry. Front of the House: The term, “front of the house,” refers to all actions and areas that a customer will be exposed to during their stay at a restaurant. Entry – Designing Your Restaurant’s Dining Room Layout Your restaurant seating layout sets the scene for your guests’ dining experience and separates you from competitors. However, it’s not all about aesthetics. Does it follow all regulations? What is your seating capacity? Can your furniture handle constant use? Consider the following four important factors before opening or renovating your venue. 1. Regulations and Capacity Before considering potential restaurant dining room design ideas, you need to determine whether you’ll be using one or multiple rooms and then allocate all available space. Local code requirements could determine how much square footage you need per customer, as well as aisle width. Contact your local fire department or other government agency to inquire about these Principles of Commercial Kitchen Design Classic wisdom tells you to have a place for everything and everything in its place. That means tidy up, be organized, and put things where they belong. That’s great advice for everyone, but restaurant owners and executive chefs should pay special attention. Nothing hamstrings a restaurant like an inefficient kitchen, so taking the time to organize is essential. That doesn’t just mean putting spoons back in the right drawer or pans on the right shelf, either. Those are good places to start, but the true secret to an efficient commercial kitchen is appropriate planning and design. What’s Appropriate for You? Good question. To answer it, you need to consider the purpose of your establishment. What are you passionate about and what are you try