4 Things You Should Consider When Planning The layout of your commercial kitchen is an extremely important factor in ensuring the success of your restaurant. It is easy to forget the importance of a good design of your kitchen when focusing your energy on your restaurant space. But whether you are planning a renovation, setting up a new space, or want to change things up a bit, take your kitchen layout seriously! It is best to invest some careful and deliberate thought into this planning. A good kitchen layout is also a huge contributor to the success of your brand.
There are several benefits to charting out an effective and optimal plan for your commercial kitchen. We have put together some tips that you can consider when planning out the design of your space. Use these tips to plan your project and get the most out of it!
Plan Your Space Smartly!
Your commercial kitchen design must meet the structural and functional needs of your restaurant. Your layout should automatically create a smooth space where you accomplish your purpose every day. Begin by properly understanding the major elements of your restaurant before drafting your initial layout design. A good place is to start by arriving at a ratio of your restaurant’s dining arena to your kitchen space. This aspect will determine the available space, the type of venture that you are running, the menu that you are offering, and so on. But the comparatively smaller area is usually for your kitchen. However, do not cramp the kitchen space, else it will negatively affect the way your employees perform within that space. Spending on maintaining a large dining space is not wise if you do not have enough kitchen space to prepare delicious meals. Be considerate with your kitchen layout if you need to be, but make sure that there is enough for you to work your magic easily. Give your chefs enough room to spread their wings! The best way is to make sure that there is adequate space for both storage and cooking. There are different layouts, such as island layouts, assembly-line layouts, gallery layout, zoning layout, and more, that you can consider. A well-planned kitchen will evoke a sense of balance.
Prioritize Your Budget
While planning the design is usually the most exciting aspect of structuring your creative space, it is also crucial to consider your budget! Narrow down the spending on your project. Try and stick to this figure, and don’t get too caught up in revamping ideas that may eventually hurt your pockets. While looks and appearance are important, do account for maintenance, servicing, and cleaning cooking equipment when configuring the restaurant kitchen layout. These factors ultimately ensure that your kitchen retains its novelty and continues to function efficiently.
Adhere to Health and Safety Regulations
Kitchen hygiene is indispensable to the success of your commercial kitchen. It can make or break a commercial endeavour. Plus, it is a non-negotiable factor for producing high-quality meals. We suggest that you become well versed with the local health codes and safety regulations of your area. Keep up with the current standards for food safety, preparation, preservation, and disposal. Prioritize cleanliness and the regular servicing of all your machines and appliances. Reward your ovens and stoves with periodic deep cleanings. Simple things like ensuring ample refrigerator space will help you easily stick to hygiene standards. Don’t overlook the basics like keeping raw and cooked meat separate and checking expiration dates on oils and liquids. Create separate hot and cool zones, as heat from the stoves could often affect the refrigerator temperature. Plan for separate cleaning and cutting areas. Much of your kitchen hygiene is determined by how you decide the layout. Consider these factors when establishing your design.
Incorporate Air Ventilation
A good ventilation system should be an integral part of the layout as well. It is integral to maintaining a safe kitchen space and ensuring the safety of your staff. Make sure that you include exhaust units, chimneys, and technologically adequate air circulation facilities. In addition, consider air quality, odours, and air purification measures. Your team will spend most of your time in your kitchen, so give yourself room to breathe!