Services
Commercial Kitchens Design
CHEFCLICK helps to start and develop successful restaurant projects. One of the key stages of the process is the designing of commercial kitchen layout for restaurant. A well-thought-out commercial kitchen layout not only allows your back-of-house (BOH) team to produce high-quality meals, but it also improves your entire team’s speed and efficiency — something that translates into a better experience for all your guests.
Of course, there are no two similar restaurant kitchens, which mean you will need to think a lot before designing your restaurant floor plan. Whether you’re opening a new restaurant or renovating your current one, there are a lot of nuances that need to be taken into account.
CHEFCLICK team has been working in HoReCa for nearly 15 years, creating professional kitchens for restaurants and food production. We are interested in your success, so we are ready to share with you our experience and knowledge.
The Principles of Designing a Commercial Kitchen Layout
- Consider menu. Before start developing any commercial kitchen design, CHEFCLICK specialists talk to your chef about their needs. In cooperation with you chef we determine what type of storage is required, the list of equipment for the restaurant, how large the kitchen should be and how best to allocate space.
- Understand the space. One of the main designing stages is inspection and measurement the kitchen space you have. We need to take in account not only sizes of kitchen and dining room, but also things like windows, electrical outlets, ventilation system, fire escape doors, and more.
- Know local health codes and safety regulations. Developing the layouts of the commercial kitchens, we are guided by the current standards for food storage, safety, preparation, disposal, etc.
- Flow. Every commercial kitchen layout should be designed with workflow in mind, when all the stations in kitchen move in a logical direction. So the kitchen plan should account for the flow from delivery and storage all the way through to cooking and cleaning.
- Ergonomic. It means carefully placing every piece of the kitchen with comfort and effectiveness in mind. We will try to do your kitchen most safe and user-friendly. And use available space the most efficient.
- Flexibility. Although the layout of your professional kitchen should be designed with your existing needs in mind, remember that your menu may change in future. Kitchen elements should be modular and functional to make a rearrangement if necessary.
Restaurant Kitchen Layout In 5 Steps
- Space review. We analyze the restaurant space taking in mind the business concept, location, menu, size, technical capabilities.
- Design and planning. Develop the layout taking into account the technologies of food production, standards, convenience of staff and guests, rationality of space using, info about water-, drainage- and electrical connections.
- Equipment supply. We form an optimal list of equipment for each food concept and budget. We help you to complex equip a restaurant, canteen, pizzeria, bar or hotel.
- Service support. It means commissioning, equipment repair and maintenance services. We can provide you with qualified employees with experience in complicated projects.
- Trainings for stuff. Organize workshops and introductory training — to teach chefs how to use modern equipment for professional kitchens.
