How to Plan the Layout of Your Commercial Kitchen

You might enjoy cooking and letting your guests sample your culinary skills. But, this doesn’t necessarily mean that you’ll be able to run a successful restaurant or catering business. Managing a business of your own involves taking care of every aspect – from sourcing your raw materials to promoting your business. The demands of running a business, in conjunction with the amount of capital you can invest, often play a telling role in the success of a commercial establishment.

When you decide to commence a business requiring a commercial kitchen, you’ll need to plan the layout in an efficient manner. As such, the layout must be one that segregates the cooking area from the dining area. In addition, the former would need to make it easier for your staff to operate, while the latter must be comfortable and visually appealing for your customers. In addition, you’ll need to complement the skills of your staff by giving them the best cooking appliances available. From the Hobart Ecomax 602 to the superlative range of Austune Turbo Air Refrigeration units, you’ll need to have the right equipment. This is imperative for meeting all your food storage, preparation and cooking requirements.

It might be highly beneficial to utilise the expertise of professional kitchen designers. These professionals would be able to ensure that you make optimum utilisation of the space available. Commercial cooking appliances tend to be bulky. Thus, they will consume a lot of space. By hiring these professionals, you would be able to ensure that:

  • The kitchen’s plan and design makes it easier for your staff to prepare and cook the food
  • You can segregate sections of the space available for various purposes such as the food preparation area, the dining area and an area for letting your customers purchase certain food items as is the case in bakeries and patisseries
  • Your facility complies with the interior design regulations, hygiene specifications etc. as prescribed by the regulatory authorities and,
  • Your kitchen segregates areas for different kinds of food items such as seafood, meats, beverages, desserts, fresh produce and starters in specific sections, which might necessitate having multiple smaller kitchen fridges as opposed to a few larger and bulkier ones