If you run a restaurant, a commercial kitchen layout may be your least concern. But it is a key factor. It can greatly affect your restaurant’s success, for better or worse. Thus, we are going to discuss the necessity of a commercial kitchen layout for your business. For more guidance, you can consult with a kitchen contractor in Dubai.
4 Identified Reasons for Focusing on a Commercial Kitchen Layout:
Check out the benefits of having a well-planned layout for your commercial kitchen.
1. Safety and Productivity
You will hopefully agree that safety is the key factor in having a commercial kitchen design. Your employees will work confidently if they know safety measures are in place for them. Safety is necessary to consider in maintaining the goodwill of your restaurant.
There is a particular flow of work in every kitchen. Foord storage to preparing dishes or cleaning utensils. There is never an idle moment in commercial kitchens. Hence, you need to safeguard a list of elements to ensure the safety of your employees. Thus, the layout matters so much for a commercial kitchen. A kitchen equipment consultant can design a workable layout for your kitchen.
Next to safety comes productivity, which indicates the profitability of your business. Productivity is maximized when employees can do their work smoothly. The layout should let employees move and access their needs easily. The kitchen should have separate space for keeping utensils, ingredients, and so on. Finally, make sure that the prepared items can be easily taken to the customers.
2. Savings
It would be simply a waste of money if the food can’t be stored properly. Outdated kitchen design serves as a hindrance to preserving foods correctly. Moreover, the dishwashing station has not been set up correctly to maximize efficiency. You can easily cut waste by planning a good layout for your commercial kitchen. As a result, it is going to reduce accidents and increase your savings in the longer run. The higher the savings, the higher the success of your business. Thus, you can make more investments in improvising and expanding your restaurant. For example, you can add more dishes to your menu, hire more staff, and improve customer facilities.
3. Health Code
Every state has laws and regulations about food handling safety. Now, food handling safety depends on your commercial kitchen’s design. For instance, you need to know how far your sink should be from your food preparation area. Then there must be a provision for good lighting, ventilation, and non-slip floors. Health codes must need regular cleaning and maintenance of the kitchen. So, it is important to know the rules and regulations of your local area. Only then can you design your kitchen and pass the annual health inspection. Also know here for: Foodservice Consultant.
4. Employee Satisfaction
Your kitchen team spends long, dull hours in the same room. They get bored. Thus, small comfort is necessary to remove their boredom. Hence, strategically design your kitchen layout for ergonomics and comfort. Employees will work well if you provide them with job satisfaction. Remember that employee satisfaction is the ultimate key to success for any business.
Make a checklist for restaurant equipment. It must list all the essentials. Once you know the appliances required, make a provision to fit them in your kitchen. As per the rule of thumb, your kitchen should comprise 30% to 40% of the restaurant area. Your commercial kitchen must allow for heavy, frequent movement.
The design of your entire kitchen will determine the available workspace. So, make sure there is enough space for the employees to work individually. Otherwise, they have to compete with each other for getting their work done on time. Aside from the kitchen layout, ensure there are enough tools to finish their work. Finally, your happy employees will be a sign of a thriving restaurant.
Frequently Asked Questions:
1. What is the typical layout of a commercial kitchen?
A commercial kitchen layout is for efficiency and safety. It includes areas for food prep, cooking, baking, dishwashing, storage, and receiving. It is usually in a linear or zonal design.
2. What is a good size for a commercial kitchen?
A restaurant’s commercial kitchen should be 30% of its total size. So, a 2,000-square-foot restaurant should have a 600-square-foot kitchen.
3. What is a commercial kitchen workflow?
A workflow in a commercial kitchen is a procedure. We must receive, store, prepare, cook, plate, and serve the food. Its goals are to guarantee efficiency and reduce cross-contamination.
4. What is the difference between a regular kitchen and a commercial kitchen?
A commercial kitchen is for business use. It has equipment and features found in larger kitchens. A domestic kitchen is for home use. Its equipment suits residential kitchens.
5. How can you design a small commercial kitchen?
Designing a small commercial kitchen requires efficient space use and careful planning. Use key equipment, optimize workflows, and follow health and safety rules. This will create a functional and efficient space.
6. What are the different types of kitchen layouts?
The L-shaped, U-shaped, and galley layouts affect a kitchen’s efficiency. The size of the room and the desired cooking methods influence the layout selection.