How do you Design a Commercial Kitchen Layout?

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For any commercial restaurant. The kitchen serves as the heart. The satisfaction of a customer depends upon the quality of the things that come out of the kitchen. Hence any restaurant owner must work more on what is inside the kitchen, and what happens inside the kitchen.

If you are planning to open a restaurant. You must be thinking of designing a commercial kitchen. For any kitchen, the following are a few essential components that a kitchen should have:

  1. Cleaning and washing area
  2. Inventory storage area
  3. Food Preparation Area
  4. Meal Cooking Area
  5. Service Area

While these are the five main components of a kitchen. There should also be a layout to effectively design a kitchen that would accommodate all these components. For that purpose, the following are the layout of a kitchen that would help you design your commercial kitchen and manage your restaurant.

Assembly Line Layout

An assembly line kitchen is designed to accommodate high volume production. This kitchen design organizes the preparation of a meal from start to finish in a single line. It starts with food preparation, then moves to cook, then to the service area, and out of the kitchen. This design helps to serve the customers swiftly without any delays.

  1. It is ideal for restaurants that have a high footfall of customers.
  2. Can accommodate multiple workers and allows them to work individually without interruption.
  3. Washing areas are separate from the assembly line that makes the cooking process efficient.

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Island Layout

The Island kitchen layout is like a ring. It has a central area designated for meal cooking which is surrounded by food preparation, inventory, washing, and service area. The center area can accommodate your grills, commercial fryers, commercial convection oven, and other cooking equipment. Whereas other sections are designed on the perimeter walls to allow proper flow of the kitchen.

  1. This type of layout allows free communication and supervision of the head chef.
  2. It leaves more space for the staff to move freely without interrupting others.
  3. These kitchens are easy to clean and can fit into any area size.

Zone Layout

The zone layout as the name says has separate zones for each of the components of a kitchen. This floor plan works better for large kitchens that have a wide variety of food items.

  1. It allows staff to focus more on their zone of expertise.
  2. Allows free flow between other sections of the kitchen.
  3. They are ideal for kitchens that offer a large menu and variety of foods.

Open Layout

Open layouts are open kitchens, that allow customers to see the chefs who prepare their meals. An open kitchen provides a compelling dining experience. Customers get entertained by seeing the magic chef do to prepare the dishes. Customers love seeing their chefs preparing the food in front of them.

  1. Customers can see their food being cooked.
  2. Open kitchens provide an entertaining experience to customers.
  3. Creates a pleasing and rich dining experience.
  4. Increases satisfaction and service.

Commercial kitchen designs are evolving with new advancements in kitchen equipment. Smaller restaurants tend to go for compact and more productive kitchens that are considered more sustainable as well.

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