Commercial kitchen design encompasses a variety of tasks and areas within a commercial kitchen’s operation. The service area is usually the last part of a commercial kitchen set up. This is the place where dishes are collected when customers arrive. In a buffet or a self-service restaurant, this would typically be where food is displayed in large warmers for paying customers to bring their own plates. A food mixer station may also be located here.
Dining equipment such as a grill, oven, and range can be located in this area as well. Other considerations include the layout of the prep area. This is usually the place where all cleaning and sanitation of kitchen equipment happen, before foods are cooked on the premises. In many modern commercial kitchens, the layout is done in a triangle shape. This enables each section of the restaurant to have easy access to everything needed without any problems or bottlenecks. This type of layout is more efficient than the traditional “one big open table” style of design and can save space for multiple dining areas.
Another major component of commercial kitchen design is the dining room. Whether it is a restaurant with a bar or simply a diner, the number of dining workers that the restaurant has can have an impact on its efficiency. In addition to having enough personnel to cook and prepare food, the size of the dining room can make or break a business. When designing a small kitchen design, it is important to keep these issues in mind.
A typical commercial kitchen layout may have a single dining area, two or three restaurants in one building, or somewhere in between. In these cases, it is important to consider the amount of space that is available in each of these restaurants. It can be difficult to have enough room in a small restaurant for all of the dishes that need to be prepared at the same time, but more space is required for side dishes, drinks, and even a counter for customers to order their meals.
A popular option in commercial kitchen design is to have an additional bar counter for customers who wish to have more drinks and appetizers while they wait for their meal. The added counter space also allows the restaurant staff to prepare dishes quicker, allowing them to move on to the next customer before their turn is ready.
Large commercial kitchens often have several smaller “worktables” in addition to the main dining area. These workstations are used for cooking, preparing foods, and storing items. As with smaller restaurants, it is important to keep the size of the dining area in mind when designing large kitchens with these additional workstations.
Even though commercial kitchen designs come in a variety of styles and designs, many times a combination of some or all of the above can be used to achieve the best possible outcome for the restaurant. Many times the best way to begin the process of commercial kitchen design is to consult with an experienced professional that can help create the best possible layout. It is important to find a professional that has a wealth of experience in commercial kitchen design because it is easy to get overwhelmed at the prospect of the many layouts available. An experienced professional will sit down with the business and determine the best layout for the needs of the business.