![]() ![]() This is another area where chef input will be most helpful for the design process. Your restaurant idea, including the kind of food you serve, will be one of the biggest factors dictating how you need to use your kitchen space. This is where asking an experienced professional, such as a hired consultant or an equipment manufacturer, can come in handy. Be realistic about what you can and can’t fit in your space. A small commercial kitchen layout is going to end up looking a lot different than a larger one, and your available space will determine what kind of restaurant equipment you can fit.ĭon’t plan on fitting in four commercial ovens if you’re working with less than a thousand square feet of space. Learn the Space You’re Working Withīefore you can design your restaurant kitchen layout, you need to know all the ins and outs of the space you’re working with. They’ll also be able to help you set up the space to ensure the best workflow. They’ll know the kind of equipment you’ll need for the food you want to serve, as well as how to arrange this equipment. Experienced chefs who’ve worked in several commercial kitchens have seen many kitchen design choices that worked well, and perhaps many that haven’t worked so well.Ī chef who has worked in a restaurant with a similar concept to the one you’re envisioning can likely give you some of the best advice on what will work for your restaurant’s kitchen. If you’re not experienced in the foodservice industry, it would serve you well to involve somebody who is. To ensure you’re following every rule to the letter, check your locality’s health department requirements for commercial kitchens. There are dozens, if not hundreds, more you’ll need to know and follow to keep your restaurant safe and avoid being shut down by health inspectors. This is not an exhaustive list of food safety requirements. ![]() Garbage disposal receptacles need lids or covers.Cover utensils in storage to protect them from dust and other contaminants.Organize washing stations into three sections - one for washing, one for rinsing and one for sanitizing.Keep prepared, cooked foods and raw foods separate.Label and date every food container correctly.Keep chemicals and food stored separately from each other.Store all food at least 6 inches off the ground.Let’s go over some basic rules for keeping your restaurant’s kitchen layout up to code: It can be hard to know exactly which rules you have to follow since the regulations vary by state and even sometimes by locality.ĭespite this, there are common rules that practically every restaurant in the U.S. Restaurant kitchens are heavily regulated for cleanliness and safety. One of the most important factors in your restaurant kitchen layout is its legality. Planning your layout is complex, but thankfully there are simple steps you can take to get you started on the path toward the ideal configuration. From space management to aesthetic planning, here’s a method by which you can create the perfect restaurant kitchen design - with some layout examples to along the way. Luckily for you, there’s a process that can make creating your commercial kitchen layout much easier. Restaurant kitchen design forces you to take several factors into account, which can make it overwhelming. It can be hard to know where to begin - you’ve got to deal with health department regulations, space limitations and efficiency concerns. If you’re planning to open your own restaurant, coming up with your restaurant kitchen layout can be a challenge. Instead of having one or two people working in the kitchen at a time, it needs to be spacious enough for several cooks to move around, while also providing them the surface area to prepare dozens of dishes at once. A commercial kitchen design is significantly more complicated than what you’ve got in your kitchen at home. ![]()
0 Comments
Leave a Reply. |