Our expertise encompasses all types of kitchen designs, including galley, open, island-style, and zone-style layouts, ensuring optimal efficiency and functionality for any culinary establishment. To truly master commercial kitchen design, you need to think in zones. Complying with local health codes ensures food safety and hygiene by properly separating raw and cooked food areas and installing appropriate handwashing stations. Involving the foodservice team in the design process is important since they will have insights on the best configuration and equipment for the menu. Your chef, who knows the menu best, should be consulted early in the design process to determine necessary storage, equipment, and kitchen size.
Create a Commercial Kitchen Business Plan
One of its standout advantages is its ability to maximize storage and counter spaces. A U-shaped layout involves counters forming a U shape that encloses the workspace on three sides. This layout features a central island surrounded by countertops along the perimeter walls, serving as an additional work surface that can house appliances, sinks, or storage. The corner space left you can use for storage, all appliances, or sinks to maximize the use of otherwise difficult-to-reach areas.
Zoning Layout
HACCP is a systematic approach to identify potential hazards in the food production process and implement measures to control them. It helps to remove smoke, grease, and other pollutants from the air, ensuring a safe and healthy working environment. These tables come in various sizes and can be customized to fit the kitchen’s specific needs.
- Commercial kitchens can choose from wire or solid shelves, depending on their needs.
- Here are some straight, practical answers to the questions we hear most often from founders right in the thick of setting up their first commercial kitchen.
- All it needs are the essentials, which are functional and practical.
- This layout allows for a circular flow, making it easy for chefs to move around the kitchen.
- The plumber can’t hook up your 3-compartment sink until it’s set exactly where your layout says it should go.
- These kitchens are equipped to handle large volumes of food and can accommodate a variety of menu options.
- By following these guidelines, anyone can design a commercial kitchen that is safe, functional, and efficient.
Designing a kitchen with ergonomics in mind involves organizing it so that staff are comfortable while working https://inovconsultoria.com/how-do-temporary-accounts-differ-from-permanent/ and able to move as little as possible to complete tasks. This is commonly seen in pizzerias, and might be a good option for an operation looking to increase transparency in food preparation, or even just offer guests an entertaining glimpse into the way their dishes are created. Typically, the island is equipped with ranges and ovens and primarily devoted to cooking, while the counters on the outer rim are primarily for food prep and other activities. As its name suggests, this style of kitchen features a central island surrounded by counter space along its edges. Knowing where windows, doors and electrical outlets are is also important, especially when it comes time to design your kitchen’s workflow.
Designing for inclusivity isn’t just about the dining room; your back-of-house must be safe and navigable for staff with disabilities too. It is non-porous, highly durable, and withstands the harsh cleaning chemicals needed to meet health codes. If you are seating 100 people, a 500-square-foot kitchen is a solid target to aim for. The narrower 24-inch tables are usually reserved for tight spaces where every inch of walkway width matters significantly more to the flow than actual counter depth. Most professional chefs strongly prefer the 30-inch depth because that extra six inches provides critical space for plating dishes and organizing mise en place. Standard commercial prep tables typically come in 24-inch or 30-inch depths.
Designing a ghost kitchen
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Choosing and Sourcing Your Kitchen Equipment
It is also important to make sure that all electrical equipment is turned off when not in use to prevent overheating and electrical fires. It is also important to make sure that all electrical equipment is grounded properly. Regular cleaning of the kitchen exhaust hood, filters, and ductwork can prevent grease buildup and reduce the risk of a fire. In addition to having fire extinguishers and a suppression system, it is important to keep the kitchen clean and free of grease buildup.
While there are virtually limitless ways to incorporate these, several common configurations for commercial kitchens include island, zone, and assembly line configurations. They are commercially licensed spaces designed for selling food rather than food cooked and eaten by the person or people making it. In this article, readers will find everything they need to know about commercial kitchens.
- Here are some key sub-sections to consider when designing your commercial kitchen.
- The layout should be designed to minimize traffic and movement, allowing staff to move efficiently and quickly.
- Key equipment includes refrigeration units for safe food storage, ovens, stovetops, and specialized tools for food preparation process.
- The cleaning and storage areas are typically placed behind the assembly line to minimize disruptions and maintain efficient flow and communication within the kitchen.
- Once everything is in its place, provide adequate space for food prep and cooking.
- Opening up a commercial kitchen takes a lot of work.
- Workflow is meticulously designed to maximize productivity and minimize cross-contamination risk.
To comply with FDA guidelines, it is necessary to keep detailed records of all food production processes, including storage and preparation. GMPs are a set of guidelines that ensure the quality and safety of food products. This includes regular cleaning of all surfaces, equipment, and utensils used in food preparation. To comply with health codes and regulations, it is necessary to keep the kitchen clean and sanitized. The federal, state, and local governments regulate food safety, and it is essential to adhere to all of them. Commercial kitchens must choose equipment that is durable, efficient, and meets their specific needs.
So, take a time to visit the website and hit the sign-up button because this software has more to offer — it might give you a hand in the other aspects of your business. This makes it easier for your staff to respond immediately to orders without missing one. What we mean by this is having technology like MENU TIGER QR code menu software as your line of communication from the front of the house to the kitchen.
The kitchen’s size and layout will determine how many stations the kitchen can accommodate, the number of employees needed, and the kitchen’s overall efficiency. Each type of commercial kitchen has its own unique features and requirements. Each ghost kitchen, such as our ghost kitchens in Austin or our ghost kitchens in Philadelphia, comes stocked with a 3 compartment sink and a commercial hood. Naturally, with a larger space and more staff members, you can take greater liberties regarding layout. For maximum efficiency, we recommend placing this area close to both the service entrance and the storage room. Since this is the final stop for dishes, placing it between the service area and the food prep zone is a great way to boost workflow efficiency.
Raw proteins, for instance, need their own dedicated space to prevent cross-contamination. From storage, the flow should move logically to the prep areas. Your dry storage, refrigerators, and freezers should be as close as possible to the delivery door. Once you have a layout in mind, it’s time to get specific.
Commercial kitchens power restaurants, delivery services, and catering companies the world over. Strategic space planning is the secret ingredient of an effective commercial kitchen, regardless of the size of your establishment. It increases the counter space, making it suitable for various tasks such as food preparation, cooking, and dining.
Catering and specialty kitchens
Food preparation starts at one end, and the dish is finished by the time it reaches the end of the “line.” An assembly line layout is built to optimize the assembly of a meal. Back-of-house staff must be able to perform their duties without getting in one another’s way. By following these principles, entrepreneurs can create a safe, efficient, and profitable food facility. Rubber floor mats can help prevent slips and fall in the kitchen, ensuring a safe work environment for employees. Leasing options can be an excellent way to save money on equipment purchases and upgrades.
Get it wrong, and you’re looking at slow ticket times, frustrated staff, and even serious safety hazards. A smart, efficient design can be the difference between a smooth, profitable service and absolute chaos. On a related note, ensuring your kitchen meets all emergency exit signage requirements is another crucial part of overall compliance and safety. A well-organized HACCP (Hazard Analysis Critical Control Point) plan shows the inspector you have a systematic, professional approach to food safety. What a small bakery in Austin needs will look different from what a full-service restaurant in Chicago requires. Your answer will directly shape your budget, layout, and equipment needs.
With this layout, the washing station and storage area tend to be located behind the line so as not to be in the way. This is especially true if you’re operating in a space with a smaller footprint, such as a ghost kitchen. Entrepreneurs should also consider the overall design and aesthetics of the kitchen to create a welcoming atmosphere for customers. Flexibility and modularity are crucial to ensure the kitchen can adapt to changing needs.
Before diving into the nitty-gritty of layouts, let’s clarify what we are dealing with. We work closely with you to develop customized layouts that align with your vision, menu requirements, and regulatory standards. However, the total cost will depend on the length of the rental period, the frequency of use, and any additional services required. Shelving and holding equipment must also be cleaned and sanitized to prevent contamination. Food processors, small wares, and storage containers must be cleaned and sanitized regularly.
The same amount as a 200sqft ghost kitchen. How many tacos can be delivered from a 1000sqft restaurant? Get in touch to start cooking for delivery with CloudKitchens. Let us help you build a high-performance kitchen that thrives! Instead, they focus solely on fulfilling online orders placed through food delivery apps or websites.
It must include distinct spaces for dry storage, cold storage (walk-ins), and non-food supplies. A commercial kitchen isn’t just a bigger version of the one at home; it is a high-performance machine. By utilizing advanced interior design software, we create innovative and state-of-the-art kitchen solutions that optimize space and functionality.
At Foyr, we specialize in delivering exceptional kitchen design services tailored to meet the unique needs of our clients. Cleaning supplies and janitorial equipment must be stored separately from food storage areas to prevent https://go-plaza.com/are-officers-salaries-cogs-or-overhead-expenses/ contamination. Proper labeling and dating of food items are also essential to ensure food is used before it expires. All kitchen staff must be trained in safe food handling practices, including proper handwashing, temperature control, and cross-contamination prevention.