--- layout: default_v3 language: default permalink: restaurant-kitchen-equipment/restaurant-kitchen-design.html i18n_link: 3442 updated: 2023-01-11 #--- article key-values ---# collection: default_topiccluster t_keyword: Restaurant Kitchen Design tags: restaurant kitchen equipment, restaurant kitchen. kitchen equipment, restaurant equipment, restaurant management, restaurant design, restaurant kitchen design, restaurant layout type: supporting page_id: 3442 hreflang_id: 3442 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: Your Guide to Restaurant Kitchen Design t_meta_description: Restaurant kitchen design makes a significant impact on both kitchen staff efficiency and customer service capabilities. t_meta_abstract: Restaurant kitchen design makes a significant impact on both kitchen staff efficiency and customer service capabilities. 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: Your Guide to Restaurant Kitchen Design t_description: Restaurant kitchen design makes a significant impact on both kitchen staff efficiency and customer service capabilities. image: i_image: your-guide-to-restaurant-kitchen-design-1617379403-6009.png t_image_description: layout kitchen layout restaurant restaurant equipment food storage v_image_attribution: //pixabay.com/illustrations/kitchen-living-room-apartment-3690795/ v_image_license: Creative Commons Zero v_video: paragraphs: - t_headline: How to Have an Eye for Restaurant Kitchen Design t_text: A great commercial kitchen layout is a necessary component of any great restaurant concept. Commercial kitchen design significantly impacts a range of restaurant kitchen functions including service capabilities and food preparation efficiency. Before professionals start designing it is crucial to understand common kitchen design mistakes. Whether for a new restaurant or remodel, designing a commercial kitchen requires careful consideration and planning throughout. 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: 60827 callout_text: - t_headline: Restaurant Kitchen Design Team Formation t_text: Restaurant kitchen design is not just for professional interior designers. Restaurant management professionals and kitchen staff alike find themselves designing restaurant kitchens. Having kitchen staff and restaurant management involved in the kitchen design process makes a lot of sense. Who knows the intricacies of food prep and the back house like kitchen staff and restaurant management professionals?

One important error to avoid is not consulting outside sources during restaurant kitchen design proceedings. Professionals commonly involved in efforts to design commercial kitchens include plumbers, builders, and electricians. These professionals help make sure that building and health department codes are respected throughout the commercial kitchen design process. p_headline_type: h3 image: i_image: restaurant-kitchen-design-team-formation-1617379403-4178.png t_description: //pixabay.com/photos/garlic-cactus-window-nature-green-2556022/ v_attribution: //pixabay.com/photos/garlic-cactus-window-nature-green-2556022/ v_license: Creative Commons Zero callout_text: - t_title: Tip- t_text:
Kitchen staff and restaurant management professionals are indispensable in restaurant kitchen design conversations and activities. - t_headline: Restaurant Kitchen Design Best Practices t_text: Whether designing a new restaurant or renovating an outdated kitchen there are best practices to make sure to review. Designing kitchen efforts must make sure food safety and health department adherence are the top priority. Restaurant management should check in with kitchen staff directly for their food safety and health department knowledge. Some kitchen staff may even have health department experiences or food safety recommendations that can further optimize food safety procedures.

One important tip for decreasing food safety issues through layout design is to make sure that hazards are minimal. Proper ventilation is a must for food safety and health department codes. Food preparation areas that make sure contamination risks are minimal can help kitchen staff avoid food safety problems. Food safety hazards like dirty dishes are crucial to consider during restaurant concept and kitchen layout discussions. Restaurant management must also make sure to display food safety and health department graphics around the commercial kitchen and washrooms.

Another food safety and kitchen staff safety consideration is the ergonomics quality of restaurant kitchen design. Distinct from the ergonomics commercial kitchen layout, the ergonomics quality minimizes kitchen staff movement. Less kitchen staff movement decreases food prep times. Additionally, less kitchen staff movement minimizes spills and other accidents that could cause kitchen staff injury.

Kitchen design options are highly dependent on commercial kitchen size. A commercial kitchen should be proportional to the dining room seating area. A common recommendation is 5 square footage of kitchen space for each dining room seat. Obviously, for a food truck or tiny back house area, this rule is not realistic. For example, a restaurant with 30 dining room seats would necessitate 150 square footage of kitchen space. Professionals must make sure to evaluate if additional space is necessary based on the restaurant concept and any extraordinary needs.

Energy efficiency is an increasingly hot topic in the restaurant kitchen design world. There are some restaurant kitchen designs that do not consider energy efficiency as a priority. However, most professionals designing restaurant layouts do consider energy efficiency carefully. For maximum energy efficiency when planning commercial kitchens, kitchen equipment and appliances must be strategically placed. As such, energy efficiency generally delegates cold storage units and cooking equipment to separate commercial kitchen areas. p_headline_type: h3 image: i_image: t_description: v_attribution: v_license: callout_text: - t_headline: Restaurant Kitchen Design Configurations t_text: One important restaurant concept consideration is the configuration of working tables. While worktable placement may seem insignificant to someone outside the food industry, worktable placement actually changes layout design entirely. There are 4 primary restaurant kitchen layouts that professionals should be aware of before they start design proceedings.

The first commercial kitchen layout is the assembly line configuration. An assembly line layout is a great option for restaurants with limited menu items. For example, fast food restaurants often use an assembly line to quickly prepare food. An ergonomic kitchen is a restaurant design that seeks to produce food as quickly as possible. An ergonomic kitchen design is willing to sacrifice energy efficiency for food prep speed optimization. It is not uncommon in an ergonomic kitchen to see cold storage and food prep equipment placed closely together.

The zone style restaurant kitchen layout places worktables according to associated food prep tasks. Zone style restaurant kitchen layouts split food prep tasks up and designate areas for these activities. For example, zone style restaurant kitchen layouts may designate a separate mixing or cutting area. Island style restaurant kitchen layouts are similar to zone style layouts. One important distinguishing aspect of island style restaurant kitchen layouts is the large block in the middle of the kitchen. In island style restaurant kitchen layouts, the island block is typically utilized for cooking equipment and cooking kitchen staff. p_headline_type: h3 image: i_image: restaurant-kitchen-design-configurations-1617379404-1941.png t_description: //pixabay.com/photos/kitchen-dining-interior-home-room-2400367/ v_attribution: //pixabay.com/photos/kitchen-dining-interior-home-room-2400367/ v_license: Creative Commons Zero callout_text: - t_title: Fact- t_text: The ergonomic kitchen design sacrifices energy efficiency in order to prioritize food prep speed. - t_headline: Key Takeaways for Restaurant Kitchen Design t_text: p_headline_type: h2 image: i_image: key-takeaways-for-restaurant-kitchen-design-1617379404-7019.png t_description: //pixabay.com/photos/kitchen-real-estate-interior-design-1940177/ v_attribution: //pixabay.com/photos/kitchen-real-estate-interior-design-1940177/ 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 ---