--- layout: default_v3 language: default permalink: restaurant-kitchen-equipment/restaurant-kitchen-layout.html i18n_link: 3447 updated: 2023-01-11 #--- article key-values ---# collection: default_topiccluster t_keyword: Restaurant Kitchen Layout tags: restaurant kitchen equipment, restaurant kitchen. kitchen equipment, restaurant equipment, restaurant management, restaurant design, restaurant kitchen design, restaurant layout type: supporting page_id: 3447 hreflang_id: 3447 parent_id: 3438 date_published: 2021-04-08 date_modified: 2023-01-11 #--- javascript schema ---# javascript_schema: - script: jquery_3_2_0_min - script: bootstrap_min - script: article_infinite_scroll - script: article_mix_infinitescroll - script: article_mix - script: article_mix_faq - script: article_mix_toc #--- section schema ---# section_schema: - section: nav-main_menu - section: article_body_v2 - section: footer - section: schedule_demo_cta #--- page key-values ---# meta_tags: t_meta_title: What to Consider When Picking a Restaurant Kitchen Layout t_meta_description: Restaurant kitchen layout specifics are some of the most important decisions a restaurant owner makes. t_meta_abstract: Restaurant kitchen layout specifics are some of the most important decisions a restaurant owner makes. i_meta_image: article_body: json-ld_article: v_date_published: 2021-04-08 v_date_modified: 2023-01-11 author: p_author_id: 203 t_author: Priyanka Bhadani p_author_url: priyanka-bhadani.html i_author: 203.png t_author_description: Mary Kate Morrow is a writer, editor, and social media professional currently employed as a Digital Content Writer at Altametrics. She previously graduated with both a Bachelors degree in English Language and Literature and a Bachelors degree in Gender Studies from the University of California, Los Angeles. p_author_facebook: //www.facebook.com/HubWorksApp p_author_twitter: https://twitter.com/HubworksApp p_author_linkedin: p_author_instagram: feature_snippet: p_type: text t_title: t_description: content: heading: t_title: What to Consider When Picking a Restaurant Kitchen Layout t_description: Restaurant kitchen layout specifics are some of the most important decisions a restaurant owner makes. image: i_image: what-to-consider-when-picking-a-restaurant-kitchen-layout-1617390441-3083.png t_image_description: layout zone kitchen restaurant design restaurant design kitchen v_image_attribution: //pixabay.com/photos/architecture-bar-building-chairs-1837150/ v_image_license: Creative Commons Zero v_video: paragraphs: - t_headline: The Top Restaurant Kitchen Layout Considerations t_text: Small restaurant owners and full service restaurant owners alike are tasked with restaurant kitchen layout considerations. If proper research is not performed before designing restaurant kitchen layouts costly mistakes can occur. Kitchen staff in the back house require accessibility to different types of cooking equipment and other kitchen equipment items. A layout kitchen staff benefits from makes it easy to move around and work efficiently. p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: video: v_video: aj_1ExnsQ_A v_video_language: default t_name: Principles of Commercial Kitchen Design - with Sholem Potash t_description: In this video, Sholem Potash - founder and owner of Culinary Depot Incorporated, talks about principles of commercial kitchen designs.Watch as they talk about commercial conceptual design, professional restaurant kitchen design, commercial kitchen equipment layout ideas, commercial design drawings, affordable kitchen layout and design, affordable kitchen design, as well as kitchen concepts ideas, kitchen design flow, kitchen layout designers, commercial kitchen renderings, and kitchen design for apartmentAbout Culinary Depot-At its heart, Culinary Depot understands that every chef, dietary director, establishment, and the institution has different needs. Our overriding principle as an upstart in 1999 and today is to work with each customer every step of the way to help them meet their individual foodservice goals in the most practical, time efficient, and cost-effective manner.Our highly motivated professional staff, backed by a solid relationship with a cross-section of industry suppliers, enables Culinary Depot to constantly remain on the cutting edge of the industry. We offer a full line of the most innovative products on the market as well as the guidance to integrate the most suitable equipment within the applicable logistics.Read about the Culinary Depot Advantage - //goo.gl/wwFC2XCheck our Online Catalog - //goo.gl/wwFC2XCheck our website - //www.culinarydepotinc.comAlso follow us on-Facebook- //goo.gl/FGqwnLTwitter- //goo.gl/Ax5CiFInstagram- //goo.gl/R4W9ZLPinterest- //goo.gl/DY4syJLinkedIn- //goo.gl/kUz4EAGoogle+- //goo.gl/6Srrk6Video Transcript-In this video, we're going to talk about the principles of commercial kitchen design from start to the finished kitchen. Good morning, nice to see you again. Good morning. So Sholem you were obviously the founder of Culinary Depot. You've got decades of experience here. Just imagine for a second that I want to start a commercial kitchen and I come to you saying where do I even begin? Okay, so I would ask you first -- you know, give me your menu. Okay. What kind of menu are we talking about? So we start understanding what type of equipment you would start wanting to put together. Second I would ask you being that it's Manhattan and you're paying an awful lot of rent. True. So you want to get the maximum seats and the minimum kitchen space. Right, of course -- proportional. It's very challenging proportionately because... but on the other hand you don't want to cut down too much because you want to make sure your customers are going to be happy. Right. And that you're gonna be accepted by the Board of Health on the same end to make sure that you are keeping it clean and effective to serving quality food. Okay, so I'm talking about now design of the space and proportions? Correct. Alright good, and moving on from there what are some of the big components that I need to think about inside the kitchen? So we have to think about... we'll start from the back end -- delivering your food. From the back of the house. So in the morning you get -- you have to have a storage space. You have to have cold storage, dry storage. Then you have to have cold storage. Like that -- Like what I'm seeing behind me. Like what you're seeing behind you. This walk-in freezer and walk-in cooler. Do you have the space for that? Let's say yes. So hope yes -- we'll make sure that it fits in perfectly with the Feng Shui of the bringing in the kitchen from the back, moving it forward, and the chefs being able to go in every morning, taking out his product, bringing it to the prep area, which we will design next -- is the prep area. From the prep area, getting it ready for either being cooked, prepared hot, so we need a nice hot area so we'd have to discuss the exhaust system. Right, the ventilation. Ventilation -- yep correct. Have to go through the ventilation system. Then from there you're bringing out the food to the customers. Coming back you want to make sure that you keep the soil away from the clean so you'd have to drop down the soil and now you would -- you're talking about your dishwashing area, a cleaning area, and so forth. So it's really a flow from that sort of delivery first thing in the morning of the foods all the way through preparation and delivery and then back through cleaning -- it's almost like a sort of a complete loop. I would say it's in that, yeah. It's just to make sure that flow goes, that the customer gets what he needs. Kitchen stays where it has to be and it's clean and... So let's talk about Culinary Depot just for a moment. One thing -- when I first saw the website culinarydepotinc.com. I went there. And I saw a huge number of components but I didn't completely understand how much you guys spend... time you spend in the design space. Tell me a little bit about what you guys design day to day. Is this a big part of the business? It's a very big part of the business.. v_url: //youtu.be/aj_1ExnsQ_A i_thumbnail: //i.ytimg.com/vi/aj_1ExnsQ_A/default.jpg i_thumbnail_1x1: //i.ytimg.com/vi/aj_1ExnsQ_A/default.jpg i_thumbnail_4x3: //i.ytimg.com/vi/aj_1ExnsQ_A/mqdefault.jpg i_thumbnail_16x9: //i.ytimg.com/vi/aj_1ExnsQ_A/sddefault.jpg v_upload_date: 12-1-2017 v_length_minutes: 4 v_length_seconds: 44 v_view_count: 60831 callout_text: - t_title: Important- t_text: The commercial kitchen layout impacts everything from food prep safety to the overall service restaurant staff presents. - t_headline: 5 Types of Restaurant Kitchen Layouts t_text: Everyone involved with designing restaurant kitchens should know about the 5 different types of restaurant kitchen layouts. An assembly line layout is an excellent option for a commercial kitchen that produces core dishes repetitively. Alike assembly line business designs, assembly line restaurant kitchen layouts are great for kitchen staff with designated complementary responsibilities. For example, a food prep assembly line where kitchen staff performs complimentary tasks like cutting and cleaning. Assembly line restaurant kitchen layouts are great options for limited menu full service or full menu fast food service restaurants.

The island style commercial kitchen layout is an appealing interior design that is also used in many household kitchens. The floor plan for island style restaurant kitchen designs situates a worktable in the center of the kitchen. The island style kitchen layout generally places cooking equipment on the island style worktable. The island style commercial kitchen layout generally posits food prep and different types of food service stations along the perimeter. Island style helps make sure kitchen staff can move around freely but is not a good small restaurant space option. Only restaurant kitchens with a large floor plan and ample square footage available should consider island style restaurant kitchen layouts.

The zone style design layout organizes the kitchen floor plan into distinct sections. Alike island style layouts, the zone style requires a floor plan and square footage that are large. The zone style commercial restaurant kitchen design layout is a great option for full service restaurants with a large menu. The zone style design layout also compliments large restaurant kitchen operations like hotels or catering companies. The galley commercial kitchen layout places all equipment and stations around the floor plan perimeter. The galley kitchen layout is commonly seen in a food truck or small restaurant space.

The open kitchen layout is an aesthetically pleasing interior design choice. Open kitchen layouts supply a kitchen display view to customers. The open kitchen layout entertains guests and is a great option for small business owners with limited square footage available. Restaurant management must make sure that food safety is focal while designing the open kitchen style floor plan and layout. As such, it is common for restaurant management to install glass to avoid food contamination or cooking equipment injury. p_headline_type: h3 image: i_image: 5-types-of-restaurant-kitchen-layouts-1617390442-1630.png t_description: //pixabay.com/photos/cafe-restaurant-fancy-style-789635/ v_attribution: //pixabay.com/photos/cafe-restaurant-fancy-style-789635/ v_license: Creative Commons Zero callout_text: - t_headline: 5 Key Commerical Kitchen Components t_text: There are 5 key commercial kitchen components that restaurant management must make sure to account for. Commercial kitchen components include the washing station, storage area, cooking station, service area, and food preparation station. The washing station helps restaurant kitchens make sure food safety protocol is satisfied. If the kitchen floor plan permits, separate washing stations for dishes and food is recommended. Depending on kitchen space and menu diversity, an establishment may have several food prep stations. The food prep station is best placed near refrigerators to optimize food storage capabilities.

The storage area can contain everything from cooking equipment to food items. Separate storage units for different types of foods and equipment are recommended. The cooking station accommodates cooking equipment dependent on the kitchen need and available menu items. Kitchen display systems are generally in the cooking station for speedy food service capabilities. The service area is where plating dishes occurs and back house kitchen staff interacts with front house staff. As such, the service area should be placed as close to the dining room area as possible.

When designing restaurant kitchen layouts, professionals must make sure to strategically incorporate the kitchen display system and any other software. Strategic placement of the restaurant POS system may include throughout the dining room and service area in the front house. Restaurant design must also make sure back house kitchen staff can access kitchen display and POS system as needed. p_headline_type: h3 image: i_image: 5-key-commerical-kitchen-components-1617390442-5239.png t_description: //pixabay.com/photos/interior-design-chairs-table-2573445/ v_attribution: //pixabay.com/photos/interior-design-chairs-table-2573445/ v_license: Creative Commons Zero callout_text: - t_title: Fact- t_text:
Both full service and fast casual restaurants benefit from POS system and kitchen display strategic placement. - t_headline: Key Takeaways for Restaurant Kitchen Layout t_text: p_headline_type: h2 image: i_image: key-takeaways-for-restaurant-kitchen-layout-1617390442-6047.png t_description: //pixabay.com/photos/chairs-interior-design-restaurant-2179044/ v_attribution: //pixabay.com/photos/chairs-interior-design-restaurant-2179044/ v_license: Creative Commons Zero callout_text: event_body: json-ld_event: t_name: Employee Scheduling for Restaurant Managers t_description: Attendees will learn how create excellent schedules. The class teaches managers how to estimate the number of employees they need to staff their locations; how to accurately forecast their customer demand; how to quickly and accuaratly write and communicate schedules to employees; and how to evaluate the accuracy and optimization of their schedules to make adjustments. v_start_date: 2022-08-08 i_image: p_location_name: Altametrics Online Webinar Course p_address: webinar.hubworks.com?site=altametrics v_price: 10.00 t_offer_description: Priority Registration v_registration_url: webinar.hubworks.com?site=altametrics ---