Commercial Kitchen Design
Ever had to design a kitchen for a restuarant?
How about knowing what type of kitchen equipment you need to purchase?
Here’s a couple of things that I had to learn the hard way…
It starts with the sequence of events, in other words the food flow…
You have to start here, you get this wrong and nothing else matters.
How is your food prepared all the way from start to finish and all the little steps in between.
Let’s take a look in a little more detail,
What’s the first thing that happens, your foods get delivered.
So you need to have the ability to easy receive and store all your freshly delivered foods.
Step one is the delivery, step two is the storage, these first two sequences in your food preparation cycle need to be the starting point for your kitchen design.
To put it another way, they need to be closely related, you don’t want your deliveries being trucked through your kitchen, no way, keep it right away and out of sight.
Then you move into the food preparation cycle, typically this area should be very close to the food storage areas like the fridge and freezers.
The food preparation will usually move onto the cooking cycle, or could even return to the food or wine storage area, either way you need to enable easy access for both.
Cooking is underway and moving along, we then move into the plating up of the food.
You’re almost done now.
Food presentation area needs good and easy access by the waiting staff so make sure they have complete access without getting in the way of the cooking staff.
Then last but not least, the plates and culterery need to be returned to the clearing and wash-up areas.
When designing your restaurant kitchen make sure you consider these important elements and you’ll save yourself from all the frustrations that come with a poorly designed kitchen
