Every kitchen needs a delivery space where products can be received from vendors. Make sure your kitchen has a clear loading area for shipping and receiving ideally with ample parking space. While this area should be close to your storage spaces to reduce spoilage during offloading,, the delivery point should not be within the main working space of the kitchen.
Make sure your kitchen has appropriate storage space for all of these items, including pantries for dry goods, and commercial fridges and freezers for perishable foods. When designing your food prep areas, ensure each has appropriate counter space, cutting tools, and storage for any additional tools. You will likely also want separate washing areas for food so your ingredients never come in contact with your dirty dishes.
Keep in mind that food prep areas should be placed close to a refrigerator so BOH staff can quickly and safely store perishable ingredients until they are ready to be used. This is where the action happens.
After food is prepped, it will be moved to your cooking stations. These areas should be equipped with the appropriate equipment for the volume and type of food you serve. Most restaurants have gas range-oven combinations in their cooking stations, as well as commercial fryers. However, your restaurant might also have additional cooking equipment for special dishes. Each cooking station should also be equipped with a digital kitchen order system also known as a kitchen display system or KDS.
This is a tablet or screen that displays digital order tickets sent directly from your restaurant POS system. This piece of technology is essential to provide a seamless line of communication between your front-of-house FOH and BOH teams, ultimately helping to decrease ticket times and eliminate errors.
Once your dishes have been cooked, they need to be properly plated and garnished before they are handed off to servers who will deliver them to your guests. This area should be as close to the dining room as possible so there is less distance for staff to travel from the kitchen to the dining area. All the dishes that leave your kitchen will eventually have to come back. Your commercial kitchen should have a dedicated dish return space for FOH staff to drop off dirty plates, utensils, and other items.
This area should not only have enough room for staff to stack dirty dishes ready to be washed, but there should also be adequate waste disposal for any leftover food. Make sure your kitchen has a distinct cleaning area equipped with three-compartment sinks, commercial dishwashers, and drying racks.
Though every commercial kitchen floor plan is unique, there are a few restaurant kitchen layout designs that can serve as a good starting point.
Just as the name suggests, the assembly line kitchen layout focuses on the assembly of each dish. In this layout, there is a central row or island organized in a single line. This allows ingredients to move seamlessly from a food prep station, through to cooking, and finally, a service area where the completed items are picked up and delivered to customers.
The assembly line layout is best for fast food and fast casual restaurants with systematic preparation, like Chipotle or Sweetgreen. Another popular commercial kitchen layout is the island layout. In this configuration, the meal is at the center of the action.
This means that all the kitchen equipment dedicated to cooking, such as ovens, ranges, and fryers, are all centered in the middle of the kitchen in an island-like setup. In an island layout, all the non-cooking stations, such as the dishwashing station and food preparation areas, are pushed up against the perimeter of the kitchen. The island design is the best restaurant kitchen layout for venues with ample kitchen space for staff to move around.
If you opt for a zone-style layout, it means your kitchen will be divided into separate zones for each activity e.
In this kind of setup, you might need a dedicated KDS for each zone. The zoning layout is best for restaurants with diverse menus and a wide variety of items that need to be prepared, such as hotel restaurants, catering kitchens, event space kitchens, and sometimes even ghost kitchens. In a galley commercial kitchen layout, all the different stations and kitchen equipment are positioned along the perimeter of the kitchen.
If the kitchen is very tight, this might mean everything sits along just two parallel walls. The galley layout is best for a venue with a small restaurant kitchen layout and few staff, such as a food truck. Of all the commercial kitchen layout examples, perhaps the most unique option is the open kitchen design. An open kitchen layout means that the commercial kitchen is open to the dining room so customers can see all the action that takes place behind the scenes.
Diners are big fans of this setup with one Harvard study finding that customer satisfaction went up If you opt for an open kitchen layout, hot cooking equipment should be kept as far away from customers as possible. In some cases, it might make sense to add a glass partition between the service area and the dining room.
Open kitchen layouts are common in high-end restaurants where watching the chefs work is part of the experience. One last commercial kitchen layout to consider is the ergonomic layout. In this case, ergonomics are top of mind, which means making sure staff are comfortable and need to move as little as possible to complete their tasks.
In an ergonomic restaurant kitchen layout, cooking equipment and supplies are placed within close proximity to one another. The ergonomic commercial kitchen layout is ideal for restaurants with unorthodox kitchen layouts where conditions might be more strenuous for staff.
No matter which commercial kitchen layout you choose, you should take the following into consideration as you draw up your designs. First and foremost, you should be thinking about how to make the most out of the space you have available. Even if your kitchen only takes up a quarter of your whole restaurant, look for creative ways to make the most of the space you do have.
Every commercial kitchen layout should be designed with workflow in mind. We must always have three essential and primary things in the kitchen: the cooktop , the sink , and the refrigerator. If your kitchen has these things, then you have a kitchen triangle in your kitchen too.
The idea is that the cooktop, the sink and, the refrigerator should always be close to each other, but not too close. A good kitchen also contains one more necessary thing, and that is the kitchen island. A kitchen island is simply the standing cabinets, usually in the middle of the kitchen or in the middle of the work triangle. A kitchen triangle has seatings around it. Plus, it also has cabinets and drawers where you put the extra kitchen stuff.
You can also put your kitchen appliances on the Kitchen Island. You can also prepare your food on the kitchen island. Preparation like platings, mixing after cooking, etc.
The kitchen island adds up extra space in your kitchen, and that is very useful. A perfect kitchen is always built upon the perfect kitchen layout according to the space you have.
This paragraph will tell you about different types of kitchen layouts on which modern kitchens are built. The one-wall kitchen is usually seen in small apartments. A one-wall kitchen contains a single counter-top, and on that single counter-top, you have the sink, the cooktop and, the refrigerator is also placed in such a way that it is touching the counter-top.
Everything is arranged in a way that looks like a queue. One wall kitchen is not expensive to build because all you have to build is just a single countertop, and the plumbing system is also placed on the same wall where the countertop is placed. If you live in a small house or apartment, then you will require a Galley kitchen layout. This layout is very space-efficient, even if you are living in a small house. In a galley kitchen, you have two counter-tops opposite each other, and in between them, you have a walkway on which you can work efficiently.
When you live in a big house or an extensive apartment, you can choose the L-shaped kitchen layout. In an L-shaped kitchen layout, there are two countertops and these countertops are arranged so that they are making a right triangle. Both countertops are perpendicular to each other. You can also place a kitchen island in the L-shaped kitchen. There is also a work triangle in the L-shaped kitchen.
This type of kitchen is expensive to build and requires a plumbing system to be deployed on multiple walls. If you have much space and your family is big enough to, you can opt for an L-shaped kitchen layout. In a U-shaped kitchen layout, you have three countertops. These countertops are arranged in such a way that they are making a U shape.
A U-shaped kitchen is usually seen in big houses or bungalows. You can also place a small countertop in the U-shaped kitchen. There is both a work triangle and kitchen island in the U-shaped kitchens. This type of kitchen is costly to make and requires multiple plumbing systems. You have to make dozens of drawers and cabinets in the U-shaped kitchen.
U-shaped Kitchen can accommodate multiple cooks at the same time in the same kitchen. They are also known as the Island Kitchen. They are huge kitchens that contain three to four countertops and a kitchen island. The Island Kitchen takes the size of the room. The island kitchen has enough space that you can also put a small dining table in the kitchen. The island kitchen is costly to build. If you have a bungalow, then you can opt for it. It can accommodate a family in the kitchen. The kitchen has both island and a work triangle.
They are very pleasing, proper functioning, and space-efficient. This type of kitchen requires multiple plumbing systems on the different walls of the kitchen. They are the open kitchen. They are usually expensive to make and can be seen in different sizes of houses or apartments. There is a work triangle in the peninsula kitchen, but the kitchen island is the outer countertop that faces the room.
Above, we have mentioned the best kitchen layouts according to the different sizes of the houses or apartments.
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