5 Key Things To Consider Before Planning A Commercial Kitchen

Here are key things to consider while planning your commercial kitchen.

Flexibility And Space Efficiency

Making the most of a limited amount of space is what simplicity and space efficiency are all about. Learning what your kitchen doesn’t require is as important as understanding what it does. As a commercial kitchen is such a dynamic environment, its layout must be flexible. Multi-use workstations or mobile equipment might be used to provide a flexible work environment.

Modular kitchens, with their reconfigurable equipment bays or workstations can be used for different activities, will help you make better use of your space. Your kitchen should be able to keep up with changing preferences and cooking needs, whether you have daily specials, change your menu based on what products are seasonally available, or just update it to reflect changing tastes and culinary techniques.

Staff Management

Instead of a maze-like kitchen with walled-off sections, use an open floor layout to encourage worker connection and communication. Allow senior chefs and managers to easily monitor what’s going on in the kitchen so they can teach and interact with employees. Hiring good restaurant staff matters but so does retaining them. Therefore, creating an incentive program for promotion in the back of the house is extremely important.

Sanitation And Safety

Design and safety are inextricably linked. Restaurant food safety and associated health regulations should be emphasized in every section of the kitchen. While the cooking and prep spaces are the most exciting element of designing a kitchen, the cleaning stations are equally vital. Create a location where food can be safely consumed. For example, placing your receipt near the fridge and avoiding cleaning chemicals around food are two simple methods to achieve this.

Consider where you’ll pile dirty dishes and where you’ll put clean dishes so they’re simple to reach while plating meals.

Sanitation is an important element of keeping your food service operation healthy and safe. When it comes to sanitation, pay special attention to your local laws and regulations, since they will likely include a variety of requirements, such as how far food prep stations must be from trash disposal stations and where handwashing basins must be located. Another important factor to think about is fire safety. Smoke detectors and fire extinguishers should be installed.

Work with your interior designer to incorporate regular kitchen equipment as well as emergency supplies. You can also incorporate fans or air purifiers throughout your restaurant kitchen floor design, as the back of the house may get rather hot.

Energy Efficiency

Beyond the social and environmental benefits of lowering your carbon footprint, the advantages of an energy-efficient design are numerous. While the equipment used in a kitchen contributes significantly to its energy efficiency, the space itself also plays a role. recommends “strategically placing cooking equipment so that the exhaust hood can whisk away hot air to keep the kitchen cooler, and putting cold storage as far as possible from heat sources to keep appliances from working overtime.”

Equip your kitchen with energy-efficient kitchen equipment to keep your energy bills down. A well-designed restaurant kitchen not only keeps the food flowing to the dining room but also cuts waste. Food loss and spoilage may be reduced if your team knows where everything is and understands the FIFO (first in, first out) guideline.

Technology

The latest technology can work wonders for the efficiency and profitability of your restaurant. Your back-of-house technology should also be modular, versatile, and simple to use. As seen in any restaurant, paper tickets known as chits are used and displayed to keep track of orders. This can be messy as the chits could be lost anywhere in the kitchen.

With a Kitchen Display System, your whole BOH team can view every ticket created, giving them all the information they need to validate order details quickly and correctly. This method is far more efficient than utilizing paper tickets or chits. With configurable routing options to prep stations, track ticket and fulfilment time, and interfaces with online ordering systems, kitchen display screens can improve accuracy and increase the number of tickets your kitchen can serve at a given time.

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