Things to consider when designing a commercial kitchen
The success of a restaurant or food business can be significantly affected by the quality of the kitchen design. A carefully planned layout will inspire your team and make your kitchen run smoothly and efficiently. The design could make or break your business.
So do your homework first! Roneford Catering can provide you with a Roneford Catering can not only provide you with all the tools and equipment you need but we can also help with your commercial kitchen design so contact us today for more information.
In the meantime, check out some of our top tips to consider!
Research kitchen designs
Google is amazing! Spend time researching different styles of restaurants. It can be easy to get distracted with lots of unique style but aesthetics can also be important. The kitchen is a creative area so you should consider how it looks in order to inspire your team - make them proud and excited to work there!
Consider your target markets needs
Create a list of all the foods that you plan to prepare - do you need separate preparation areas for each one? Will you be preparing separate vegan, meat and allergy free dishes? Create a food list at consider what you need to store and cook these. Your prep area should always include a space to clean raw meat properly before they are sent to the cooking areas.
Consider the components of a commercial Kitchen
For example, when allocating the right amount of space for the cleaning and washing section, it is very important to factor in the space required for sinks, washing machines, drying racks and storage.
Its essential to discuss in detail the layout of your kitchen to ensure it is functional and effective for your requirements. Our designers your help you through this process. The best kitchen design layouts are unique to its specific operations in order to ensure the day to day operations run smoothly.
Research some different layout ideas and think about the space (and budget) you have to work with. Think practically about how the staff will use the area - not just chefs, but waiters and delivery drivers too!
Health, safety and sanitation
Insufficient wash stations can be one of the biggest mistakes in any restaurant kitchen design. Roneford can help provide the best sizes for drain boards, landing tables, and racks based on your expected turnaround and the volume of cutlery, glasses, dishes, and the trays that will accumulate.
Rising energy costs can effect the long term sustainability of a commercial kitchen. Consider LED lights and other energy efficient items - they maybe more costly to begin with but it will save you money in the medium to long term.
Also consider putting into practice eco-friendly initiatives with staff straight away - getting into good habits from the get-go will hugely benefit you.