Design Kitchen Restaurant – Commercial Kitchen Floor Plan Principles for Efficient Flow An efficient flow of operations is essential to the success of your food service and is achieved through commercial kitchen floor plans that prioritize cohesion, simplicity, space efficiency and flexibility.

One of the most important goals for any commercial kitchen is to keep operations as smooth as possible. The efficient flow of ingredients, tasks and team members improves the experience for both guests and staff. However, this is not always so easy to achieve. It is not a piece of equipment you can buy, or a single technique you can implement. Rather, it is a combination of basic principles working together, and the specifics will vary from function to function. The main principles of commercial floor plans that create effective flow include: Coherence Simplicity and space efficiency Flexibility Coherence When there is no order in your kitchen, your team will constantly cross paths with – or at – each other. Tasks will be forgotten and accidents will happen. Planning your commercial kitchen with the sequence of activities in mind is the best way to create a cohesive and efficient flow. All commercial kitchens usually have a series of activities similar to: Delivery > Storage > Cooking > Cooking > Service > Direct Return > Cooking However, there is no shortage of configurations for organizing these activities. Some of the most common include: Line Island Assembly Open Ergonomic Zone Each of these has a different activity flow and is best suited for specific types of food service. Quick service concepts may benefit from assembly line configurations, while a traditional, upscale table service restaurant would do better using, for example, a zone or island configuration. What will give your kitchen the most cohesion will depend on the type of operation you will be performing. Simplicity and space efficiency The overall flow of even a connected kitchen that has been carefully designed for its specific type of function will be disrupted if the space is limited and cluttered. Kitchens with an efficient flow should be simple and use every inch to its fullest potential. Keeping it simple when developing your kitchen layout is about carefully deciding what major appliances you need and narrowing them down to just what your staff needs on a daily basis. This will prevent unnecessary supplies or equipment from cluttering up your kitchen, getting in the way of your team, or taking up space that could be better used. However, space efficiency does not mean that every bit of space is filled with equipment, counters and storage areas. You also need to make sure there is enough space in the kitchen for your team to work together without getting in each other’s way. Local codes and ordinances will set minimum standards for the space employees need to work safely, but if you know a certain part of your kitchen will get a lot of traffic, you may want to consider expanding the space to accommodate the team you in motion. Flexibility A floor plan that is efficient when the food service first opens may not always remain so. As your menu and business change, what was once an efficient layout can quickly become disorganized. Keeping your floor plan flexible will prevent you from having to do costly redesigns later. Tips for maintaining flexibility: Choose props and equipment with wheels. These can easily be moved if you update the layout. Consider range cooldown versus foot cooldown. Entry units are often bespoke and more difficult to move in the future. Choose workstations that can serve multiple purposes. Highly specialized drives can easily become obsolete if your needs change. Learn more about how the design experts at Sam Tell can help you create an efficient workflow for your food service.

Design Kitchen Restaurant

From initial steps and common layout styles to advice and insights on equipment, layout and implementation, this helpful guide is an invaluable resource for achieving the perfect commercial kitchen design.

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Hotel Kitchen Layout

And as restaurants adapt their dishes to help customers cope with allergies, food intolerances and requirements when eating out, they also adapt kitchen layouts to maximize efficiency. Commercial kitchens are now designed down to the last centimeter to optimize workflow. A lot goes into creating a restaurant kitchen layout, and it all starts with understanding the principles of commercial kitchen design. So let’s dive in.

Before designing a commercial kitchen, you start with a blank sheet of paper. You know how much space there is to work with, but what happens next? The first step is to clearly define the concept of the restaurant. This includes the type of food served, service style, location and of course the target clientele. Part of developing your concept includes market research to find out what customers want and what type of kitchen layout works best for your menu, production volume and team. But remember that different concepts will have unique requirements.

Barbecue joints need grills, grills, and even convection ovens to cook meat to perfection. In contrast, a bakery would have a different set of requirements. Their concept may require installing vertical or smaller batch spiral mixers and convection ovens in the kitchen design. Once you’ve decided on your restaurant concept, consider how you can adapt it to six design principles for commercial kitchens.

The Certified Food Service Professionals (CFSP) program is considered the gold standard certification for foodservice professionals in countries around the world. Their guidelines help raise standards and quality for the entire industry. As part of their program they use a set of guidelines found in the CFSP Handbook. This guide lists six design principles for commercial kitchens organized into these categories:

Small Restaurant Kitchen Solutions To Maximize Your Space

Busy kitchens must fluctuate and adapt to everything from seasonal menu updates to the preferences of new chefs. And for these reasons, commercial kitchens must have the flexibility to move to different stations for easier preparation and cooking. Grill carts, racks and other mobile grills give commercial kitchens the flexibility to change the layout according to their needs.

When planning your kitchen layout, you want to eliminate anything that can lead to inefficiency for your staff. For example, storage is important, but unnecessary shelving in a small space can lead to a messy, disorganized kitchen. This leads to chefs spending more time looking for what they need instead of doing what they do best.

When the lunch and dinner rush approaches, the last thing teams need is to work in an environment that doesn’t match their workflow. Failure to optimize commercial kitchen layouts to improve service efficiency leads to kitchen confusion and injuries.

Principles Of Commercial Kitchen Floor Plans For Efficient Flow

Warehouse Delivery: There must be a convenient place to pick up products near where they will be stored.

Preparation for production/cooking: From there, staff will retrieve these products from cold or dry storage so they can begin preparation. After preparing the ingredients, other workers must have easy access to prepare them.

Serving and cleaning: When meals are ready, there must be room to do quality control before serving. After service is completed, commercial kitchens should have a designated area for cleaning and sanitizing dishes, cooking equipment and utensils.

For busy kitchens, this cycle is continuous and it makes sense to design an environment that maximizes this hectic workflow.

Commercial Kitchen Hvac Design Guidelines For Restaurants

As commercial kitchens receive daily cleaning, their designs must include washing stations and disposal facilities to meet health and safety regulations. Mopping floors and drywall are part of these requirements, along with periodic deep cleanings. Because of this, your setup must allow for moving disks and other equipment. This mobility makes it easier for workers to reach these areas.

Open commercial kitchen solutions remove barriers that make it difficult to get food out quickly and efficiently. Walls, shelves and other obstacles can affect how well people interact and reduce service. And in busy kitchens, where teams need to be on the same page about scheduling, production and quality control, communication is everything. When designing any commercial kitchen, the design must allow everyone to see what others in the line are doing during service.

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