Creating or redesigning a commercial kitchen is never an easy task. With so much to consider, including plumbing, electricity and the happiness of your staff, it’s no wonder restaurant owners frequently struggle when creating an efficient space.
However, designing your kitchen doesn’t need to be a minefield. By reading our guide below you should be able to get an idea of what you need and should avoid when it comes to designing the perfect kitchen.
The less your chefs need to move or fight for space the lower the risk of injury or spillage. Having an efficient kitchen also saves time in food prep and leads to less stressed, happier staff.
The best kitchens are energy efficient. Using a commercial combi oven not only saves space, but also saves range hood energy consumption.
The square footage of your commercial kitchen should be proportionate to the amount of covers your restaurant sits. As a general rule, provide at least five square feet for each seat.
Only fill your kitchen with equipment necessary for purpose to avoid a cluttered workspace. That said, always listen to your chefs; they’re the ones working in the kitchen so know what you need. It might be worth splashing out a little more for that top of the range freezer or commercial combi oven if it keeps your chefs happy.
Health and Safety
It might be a boring topic, but ensure any new kitchen equipment has proper health and safety certifications.
An often forgotten aspect of health and safety includes adequate ventilation. This not only makes the kitchen and staff smell better, but also maintains a safe environment for employees and customers.
The best kitchens are easy to maintain. Consider when shelving (easily accessible) or cupboards (easy maintenance) might be most useful. Multi-functional kitchen equipment such as commercial combi oven designed for commercial kitchens allow you to consolidate equipment – less to clean.
Listen to your staff
Although many people might think they know best when it comes to designing your kitchen, the best are those who spend every day working there. They know what equipment they need to cook their menu, how the staff work best together and what flow is most suitable for the kitchen.