When designing a restaurant space, keeping the customer in mind is key. Providing the right atmosphere and environment largely determines the guests experience. A significant contributor the guest experience is, of course, the menu provided and, in turn, how well the kitchen design is implemented.
When designing a restaurant space, keeping the customer in mind is key. Providing the right atmosphere and environment largely determines the guests experience. A significant contributor the guest experience is, of course, the menu provided and, in turn, how well the kitchen design is implemented.
four best practices to consider
four best practices to consider
determine the experience
Do you want open views into the kitchen?
Do you want to the experience to be lively and edgy or quiet and reserved?
Do you want your guests to take in aromas or have that experience come to life table-side?
Looking at what the overall guest experience will be (at a high-level) will better help you plan for future needs in addition to designing for the now.
determine the experience
Do you want open views into the kitchen?
Do you want to the experience to be lively and edgy or quiet and reserved?
Do you want your guests to take in aromas or have that experience come to life table-side?
Looking at what the overall guest experience will be (at a high-level) will better help you plan for future needs in addition to designing for the now.
The experience your guests have from the point of arrival to the moment they leave is your differentiator. Quality food and exceptional service are now expected and have become the baseline for any restaurants survival. The best means to excel at these customer’s expectations is to have a thoughtful kitchen design that is focused on delivering your menu of products to your guest in the most efficient means possible.
The experience your guests have from the point of arrival to the moment they leave is your differentiator. Quality food and exceptional service are now expected and have become the baseline for any restaurants survival. The best means to excel at these customer’s expectations is to have a thoughtful kitchen design that is focused on delivering your menu of products to your guest in the most efficient means possible.
create the menu before you design the kitchen
How complex are your menu items (speed of delivery)?
Which items will be hot versus cold?
Will your kitchen craft menu items from scratch or pre-made?
Plan your commercial kitchen in terms of location of food delivery, storage areas, staff traffic flow and specific steps required to craft the menu.
create the menu before you design the kitchen
How complex are your menu items (speed of delivery)?
Which items will be hot versus cold?
Will your kitchen craft menu items from scratch or pre-made?
Plan your commercial kitchen in terms of location of food delivery, storage areas, staff traffic flow and specific steps required to craft the menu.
Minimize movement within the kitchen space. The less movement needed between related peices of equipment can speed up the preparation process, drastically reduce fatigue of the staff and help prevent the chance of accidents. The circulation in the space needs to be well thought out and calculated so that meals move quickly and efficiently through the kitchen to the expediting area.
Minimize movement within the kitchen space. The less movement needed between related peices of equipment can speed up the preparation process, drastically reduce fatigue of the staff and help prevent the chance of accidents. The circulation in the space needs to be well thought out and calculated so that meals move quickly and efficiently through the kitchen to the expediting area.
equipment selection
Create a process for how each menu item will be made, cooked and delivered to the guest. How many equipment elements will be needed for that process?
Which equipment pieces will be used more often than others? What type of ventilation will be needed?
How much cold and dry storage will be needed?
Calculate the square footage for both the equipment required AND comfortable spacial needs for staff working spaces.
equipment selection
Create a process for how each menu item will be made, cooked and delivered to the guest. How many equipment elements will be needed for that process?
Which equipment pieces will be used more often than others? What type of ventilation will be needed?
How much cold and dry storage will be needed?
Calculate the square footage for both the equipment required AND comfortable spacial needs for staff working spaces.
Each restaurant requires its own type of kitchen and likewise, it’s own specific equipment arrangement. Each type of set-up is specifically designed to match the needs for the chef as well as the constraints of the space.
Each restaurant requires its own type of kitchen and likewise, it’s own specific equipment arrangement. Each type of set-up is specifically designed to match the needs for the chef as well as the constraints of the space.
storage, utility & sanitation
Where are you positioning the equipment so that connections can be easily made?
Have you built in enough flexibility for future changeout of pieces?
Are your hand washing sinks in close proximity to maximize speed and promote cleanliness?
Consider how mechanical, electrical and plumbing lines will be impacted in your kitchen design. Efficient layout of this infrastructure can have a great effect on construction costs.
storage, utility & sanitation
Where are you positioning the equipment so that connections can be easily made?
Have you built in enough flexibility for future changeout of pieces?
Are your hand washing sinks in close proximity to maximize speed and promote cleanliness?
Consider how mechanical, electrical and plumbing lines will be impacted in your kitchen design. Efficient layout of this infrastructure can have a great effect on construction costs.
While there are differing types of commercial kitchen layouts depending upon the chef’s concept, the main driving factor in kitchen design is the architectural limitations presented by each space. The space could be a long alley shape and that would likely drive a galley type of design. A space may have deliveries focused in one area and a zoned layout may be most efficient. It is critical to evaluate the space before you layout your equipment.
variations of commercial kitchen layouts
assembly line:
This layout is best for places with a small number of dishes on the menu. This is what you will see at most fast food and fast causal restaurants as they are easy to understand and quick to train staff on.
galley design:
This design is long and linear. Typically driven by the space. The entrance may be only from from side of the line. This can be efficient for limited menus where there is not a lot of movement needed by the staff.
zone design:
Each Process in the kitchen is broken up and delegated its own area—cutting, cleaning, mixing, and prep. You will see these designs in more “sit down” restaurants where there is a greater number of dishes on the menu.
island design:
The kitchen has a central main island where the cooking is done, the outer perimeter of the room is where the prep and cleaning happens. This will be in higher end restaurants where chefs are positioned at each area with their own set of responsibilities.
variations of commercial kitchen layouts
assembly line:
This layout is best for places with a small number of dishes on the menu. This is what you will see at most fast food and fast causal restaurants as they are easy to understand and quick to train staff on.
galley design:
This design is long and linear. Typically driven by the space. The entrance may be only from from side of the line. This can be efficient for limited menus where there is not a lot of movement needed by the staff.
zone design:
Each Process in the kitchen is broken up and delegated its own area—cutting, cleaning, mixing, and prep. You will see these designs in more “sit down” restaurants where there is a greater number of dishes on the menu.
island design:
The kitchen has a central main island where the cooking is done, the outer perimeter of the room is where the prep and cleaning happens. This will be in higher end restaurants where chefs are positioned at each area with their own set of responsibilities.
Creating an efficient and functional kitchen can be challenging, but working with an experienced kitchen designer like StudioAtlantis can ensure the project is a success.
Creating an efficient and functional kitchen can be challenging, but working with an experienced kitchen designer like StudioAtlantis can ensure the project is a success.
