You’re going to need a restaurant layout that’s flexible to all these tiny changes you’ll be making throughout the year. How big of a menu do you have? Do you have daily specials that cause you to have to shake things up every day? Are you planning on making seasonal changes to your menu? If your food prep station is too close to unsanitary areas like your sink, you may get shut down faster than you open. You have to keep health codes, safety protocols, and fire codes in mind. Your local health codes will have a huge bearing over the design of your kitchen.
#Small restaurant kitchen layout how to
They’ll also have a good idea of how to design the space so it’s functional to all the cooks. They know your menu and how much space will be needed to accommodate it. You can involve all the kitchen designers you want but the truth of the matter is, nobody knows your kitchen quite like the head chef in charge. This will help you determine how much food prep and storage space you need.įor example, if you have a lengthy menu with tons of food options, you may not want to go with a small gallery restaurant kitchen layout. Make a detailed list of all the foods that you’re thinking about offering on your menu.
Keep these factors in mind to help narrow down your options a little. Just make sure that you keep the hot appliances well away from the customers. Your customers will find it entertaining and it will set you apart from your competitors. Any of the layouts we mentioned can be paired with an open kitchen if you take out one of the walls. Open KitchenĪn open kitchen allows your customers to see what’s cooking behind the scenes. If you’re cooking in a food truck, however, the gallery design is the only choice you have. If you’re working with a large space then the few commercial kitchen layout options we mentioned above will suit your needs. In a gallery layout, all the equipment and prep stations are on one parameter of the kitchen. This design will keep your kitchen organized and allow you to prepare several different types of meals at once. You could have a sandwich zone, soup and salad zone, and whatever else you think you’ll need. Each activity that goes on in the kitchen has its own special section. The zone-style layout is sort of self-explanatory.
This layout makes it easy for your kitchen staff to communicate with each other and allows for the head chef in charge to give orders. Many people go with a food prep station, dishwashing area, and storage area. Island-style commercial kitchens have a central meal cooking area with several other stations around the perimeter of it. This design works best if you have multiple chefs in the kitchen who are all responsible for a certain aspect of the cooking. Food prep starts on one end and is passed through the line until it’s ready to go out to the customer. The assembly line layout consists of a row of islands. There are five main types, assembly line, island, zone-style, gallery, and open kitchen.
#Small restaurant kitchen layout software
Commercial Kitchen Layoutsīefore you can break out the designing software and start planning your dream commercial kitchen, you need to decide what layout you want to use. Create the Commercial Kitchen of Your DreamsĬheck out this guide to learn more.Restaurant Kitchen Design Considerations.
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