Commercial kitchen design - things to consider


Commercial kitchen design requires careful planning and budgeting, regardless of the size of the space you are planning. A small kitchen area does, however, come with its own unique set of challenges. Smaller commercial kitchen setups have to be especially well thought-out so that you really make good use of the space. Consulting a professional for your commercial kitchen design and planning is a good idea, especially if you are new to the field.


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There are, however, a few things you can keep in mind to make the process easier for yourself, and hopefully save a bit of money as well—two of which you will find right here. The first is to have a very detailed plan of what will take place in the kitchen: what meals will be prepared there, during what times, and at how many intervals throughout a 24 hour period. For instance, will you be open for brunch and dinner, or just dinner? How long is your menu? How many different courses and cooking styles have to be considered? By going through all the steps for the dishes you plan on serving, and taking into account how long you will have between services, you can identify potential problem areas and address them in the planning process. Your budget will probably also determine the equipment you get, and even what kind of restaurant you will run—however, there are always finance options to allow you more leeway.


The second thing to keep in mind is to take measurements of the existing space or use measurements of equipment you will need to determine what size space to acquire. Be generous with your measurements so there are no nasty surprises later—an inch or two off and it might throw the whole design out, not to mention wreak havoc on the budget. If you already have a space you plan on using, be well aware of plumbing and electrical outlets that you can use. Plan around them to make life a little easier for yourself and to make sure your commercial kitchen setup is both functional and easy to use.