The Key Principles of Commercial Kitchen Design

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THE KEY
PRINCIPLES OF
COMMERCIAL KITCHEN
Design
www.impruvellc.com
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WHERE TO START WITH YOUR COMMERCIAL KITCHEN LAYOUT
6 professional Kitchen Design principles
Explained
1. Flexibility Modularity-

• The commercial kitchen layout should be flexible
  because the commercial kitchen is a dynamic
  environment.
• Possibly, you updated the menu and served new
  items, or you also hired a new executive chef
  with a different approach than the previous one.
• For these causes, commercial kitchens have the
  flexibility to move other stations around for
  easy work and cooking.
• Multi-use workstations or modern equipment could
  deliver an adjustable work environment.

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2. Simplicity-

• You want to stop anything that could lead to
  inefficiencies for staff, as you plan your
  kitchen design.
• For example, storage is vital, but useful
  shelving inside a small space could lead to be
  messy, unorganized kitchen.
• Just because cooks spend a lot of time searching
  for what they require instead of doing what they
  do best.

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3. Flow of Materials and Personnel-

• Delivery to Storage- To accept product
  deliveries, there is required to be a suitable
  place close to where they are stored.
• Prep to Production/Cooking- After doing this,
  staff will obtain the products from cold or dry
  storage so they can begin prepping.

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4. Ease of Sanitation-

• Many restaurant spends a lot of their time
  cleaning the kitchen.
• Just because having a kitchen designed for
  sanitation is vital.
• Choose commercial kitchen equipment with wheels
  or also add wheels on your work tables, so you
  can easily move them when washing the floors and
  walls is an amazing way to easily clean a
  restaurant kitchen.

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5. Ease of Supervision-

• The executive chef is required to handle many
  things when it comes to kitchen management.
• They are required to check the kitchen team,
  prepare dishes, supplies order on time, food
  quality, and confirm that all commercial kitchen
  equipment is working properly.

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6. Efficiency of Space-

• Many restaurants have limited cooking space, so
  you need to research how to easily install all of
  these necessary equipment into your small
  kitchen.
• When setting up a compact kitchen for food trucks
  or concession stalls, it's essential to include
  countertop equipment and other small-scale
  products.

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CONCLUSION

• Installing a well-thought-out kitchen design
  before obtaining equipment and arranging a layout
  will assist your enterprise in success.
• A well-designed restaurant kitchen can help in
  your restaurant grow, make your staff jobs
  earlier, improve the flow of your kitchen, and
  even avoid accidents.
• These commercial kitchen design principles make
  an ideal commercial kitchen that works for any
  establishment, no matter what their size or
  concept.
• Along with this, these factors also deliver the
  idea for selecting the most vital equipment
  kitchen staff require to work quickly and
  efficiently.

Read Blog The Key Principles of Commercial
Kitchen Design
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