A set of complex issues must be considered when opening a new restaurant. Whether it is menu design, food costs, staffing needs, building costs and permits each must be given careful attention. However, as any restaurateur knows the heart and soul of the restaurant is the kitchen. Here is a step by step guide to make your kitchen design process successful.
The Receiving Area
The Receiving Area receives all food and beverage products. What type of food will be coming in? Will it be food going into cold or dry storage? Will the receiving dock be equipped with a refrigerator? This is a step you must consider early on to have a smooth flowing process starting at receiving and finishing off at waste.
The cold and dry storage area can be found in every restaurant. How much storage will your restaurant need? This depends on how large or small the working space is. How much food will you serve? How much shelf space or speed racks will you need for dry and cold storage? You can get commercial refrigerator space and freezers for the cold storage area, and utility shelves for the dry storage area.
The prep area will be set up depending on the functions of the kitchen. You can setup the prep tables from the fryers and ovens depending on how far or close you want them. You can even have built-in refrigeration or store small wares and food processors under the prep table.
This is one of the bigger areas where it can hold ice machines, steamers and ovens. Where can you fit a four burner or a ten gas burner? You must understand the flow of kitchen space to fully utilize your production area. Don’t sacrifice the effectiveness of your kitchen by storing equipment that will not fit into your space efficiently.
The service area is where you want to store your dishes, flatware, drink ware, pitches, serving trays and bussing bins. There should be individual stations for each server with many of the dishes being stored close to the line. These dishes should be easily accessible to your cooks, whenever required.
Dish Washing Area
One of the most important elements in the commercial kitchen design is the dish washing area. The kitchen cannot function without it. If there is no commercial dishwasher, you should have a three level sink. You can select between an undercounted dishwasher, door type dishwasher and conveyor dishwasher. Consider installing a cleaning supply closet where you can store supplies including brooms, mops and sponges and cleaning chemical products.
Where does the waste go? This is the final step and you can look into programs such as recycling or have waste bins and trash liners.
The kitchen design process is similar to putting together a puzzle. The pieces should fit in the most efficient and safest way.