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How To Design A Restaurant Kitchen

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A restaurant is a place where people come to unwind, eat a good meal and interact socially too. This being the case the design of a restaurant kitchen is as important as the seating, welcome area of any restaurant. The restaurant kitchen can be quite challenging to design and it might help to have some kitchen ideas. The best utilization of space and equipment in a kitchen will ensure a productive, clean and happy kitchen, that will produce the best food.


            


Average Americans eat 198 meals out of a year and spend $855 million on an average day on meals away from home. So it becomes necessary that money is invested wisely in the restaurant design as well as the restaurant kitchen.


Kitchen ideas for a restaurant kitchen:


  1. Most important for any restaurant kitchen is the right permits, equipments and the contractors involved in its design and layout.

  2. Time invested in planning, designing and equipment in the earlier stages will save money and ensure a smooth working environment for a high profile and high volume restaurant.

  3. Make sure to invest well in an interior designer who is familiar with kitchen ideas for a restaurant. They will have the necessary experience and will suggest wisely. Chefs make good designers too since they have a thorough knowledge of the interiors and the necessities of a restaurant kitchen.

  4. Profitability and budget together make a successful venture by seeking opinions from chefs, workers, other restaurants, patrons and advisers to get the best profit for the money invested.

  5. Lighting, ventilation, kitchen flooring, safety systems, wall covering, equipments, garbage disposal, storage and refrigeration are the key elements in a kitchen.

  6. Knowing the market, the latest trends, designer equipments that are efficient and cheap are important in the layout.

  7. Getting all the right permits from the state and city before launching into the business will save a lot of heartache later.

  8. There are rules for space ratios and the standard in big restaurants is 5 square feet per customer seating. If space is limited make the best use of what is available. There are differences between a take out and a standard restaurant.

  9. Most important in kitchen ideas is the stations, smooth traffic flow in the kitchen, increased efficiency and acceptable sanitary conditions for the workers and the kitchen.


Fuel type: There are choices of wood, natural gas, propane gas, electric, steam, heating oil to pick from depending on the kind of restaurant one wants to establish. Electric, natural gas, steam and propane gas are popular depending on location and availability. Propane gas is preferred in the wilderness resorts and for intense heat cooking.


Lighting: it is very important to have adequate lighting in the kitchen for a good illumination, efficiency and for cleanliness. Quality control of products depends on how well the workers can see in the kitchen. Fluorescent light fixtures for efficiency and operating temperatures are recommended. Natural lighting can also be considered to save on bills in the restaurant kitchen.


Ventilation: A very necessary kitchen idea is to have proper ventilation and air circulation. A cramped kitchen with little or no ventilation is not a conducive place for the kitchen workers and chefs. The collection device or hoods, the motor air, filters and their designs are very important.


Fire Safety and sprinklers: They can be two types either water releasing or CO2 mixed with fire extinguishing chemicals which is recommended. They have to be all over the kitchen since restaurant kitchen fires are potential hazards.


Floor Covering: Non-slip tiles and floorings are very important. In addition it should be easy to clean and maintain for safety and to avoid food contamination.


Wall Covering: This is an important kitchen idea. The backsplash and tiles should be grease resistant and easy to clean.


Equipments: The chef stations, the cooking areas, serving and ‘order placing’ areas should all be designed flawlessly without overlapping and causing confusion. All the kitchen equipments like stove, work tables, dishwashers, refrigeration units, freezer units, storage, pantry, garbage disposal equipment should be considered with care and their locations as important too. Wire shelving’s are best for storage while solid shelving for freezers and fridge space. They should be easy to clean.


Freezers and refrigeration: These can be several types, walk-in, modular, separate units depending on the space, budget and utility. Shop around and see what will suit your needs. Make sure they are good quality for food safety and preservation and easily serviceable.


Accessories: These are all the other equipments and kitchen ‘essentials’ such as dishes, plates, serving dishes, cooking utensils, fryers, boilers, grills, oil, pantry items, coffee machines, pots and pans, compactors, worker outfits, aprons, dusters, cleaning liquids and every other essential item in the kitchen. They should also be given due consideration in the budget while planning. Good food cannot be served on dirty platters or cooked in any utensils. The appropriate kitchen equipments will ensure a smooth flow of food from the kitchen to the table which is the key to the success of any restaurant.


The above information would help you to design a resturant kitchen which is comfotable to handle regular activities.


Image credit: Courtesy Modern restaurant kitchen

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