Kitchen Arrangements & Layout Planning
Professional kitchen design that transforms your vision into efficient, safe, and profitable operations
Before You Design Your Commercial Kitchen
You can see it: the stainless steel appliances, the efficient use of space, the potential. While we're glad you're looking forward to designing your next restaurant, it's not the first step in opening or continuing your restaurant empire. Here are a few things you should consider first.
The Space
Your location is everything. It'll determine who you're serving and have a significant impact on the success of your restaurant. It could even impact the type of food you'll offer.
In addition to the geographic location, it's important to consider the physical space. Are you building from the ground up? Are you retrofitting a second-generation space? The answers to these questions will determine everything from your timeline to your budget to your final restaurant layout.
The Menu
This is the fun part. While you don't have to have every side and garnish perfected before designing your kitchen, it's best to have a concept down and a solid understanding of the food you're serving.
Why? Because there is no "standard" commercial kitchen. There are common elements (prep tables, pot washing stations, etc.), but not all kitchen floorplans are alike. Each is (or should be) designed to fit the menu and concept like a glove.
Quick-service restaurants need speed and maximum throughput. Fine-dining kitchens need segregated stations to maintain structure. And you can't have a pizzeria without a pizza oven.
Local Health Codes & Safety Regulations
Before any design starts, research the rules, regulations and safety codes you need to consider. Food safety is regulated at the federal, state and local levels, and you have to adhere to all of them.
Start with federal-level regulations and work your way down. OSHA has safety rules for the placement of fire alarms, exits, and walkway widths, while the FDA lays out food safety concerns.
It's best to set an appointment with an inspector before you begin construction, especially when dealing with local-level regulations.
Kitchen Layout Types
There are several common kitchen layouts, each suited to specific types of operations:
Assembly Line Layout
Ideal for high-volume establishments like fast food restaurants. Equipment and workstations are arranged in a linear sequence for efficient assembly.
Island Layout
Features a central workstation or cooking island surrounded by other work areas. Suitable for spacious kitchens and fine-dining establishments.
Zone Layout
Divides the kitchen into separate zones for different tasks (e.g., preparation, cooking, plating, washing). Common in restaurants with diverse menus.
Galley Layout
A narrow design with workstations on parallel walls. Often used in small spaces like food trucks or small cafés.
Open Kitchen Layout
Combines cooking and dining areas, allowing customers to view food preparation. Best for interactive dining experiences.
Key Design Principles
Workflow Optimization
Ensure a smooth flow from receiving ingredients to food preparation, cooking, and service. The "kitchen triangle" concept (connecting sink, stove, and refrigerator) is useful for smaller setups.
Ergonomics
Arrange equipment and tools to minimize physical strain. Place frequently used items within easy reach.
Safety and Hygiene
Separate raw food preparation areas from cooked food zones. Provide slip-resistant flooring, proper ventilation, and fire safety equipment.
Space Utilization
Maximize vertical and horizontal space for storage and workstations. Compact kitchens can benefit from wall-mounted shelves and multi-functional equipment.
Equipment Placement
Group similar equipment together to streamline operations. Ensure proper spacing for ventilation and easy cleaning. Install energy-efficient appliances to reduce utility costs.
Key Workstations
Preparation Area
Includes cutting boards, mixers, and sinks for cleaning and chopping.
Cooking Area
Houses stoves, ovens, grills, and fryers.
Plating/Assembly Area
Used for final food presentation and plating.
Storage Area
Refrigerators, freezers, dry storage shelves, and ingredient racks.
Dishwashing Area
Includes sinks, dishwashers, and drying racks.
Divide the kitchen into key workstations based on the type of operation:
At Best Mother Food (Kitchen Solutions and Food Consultancy)
we specialize in designing efficient, functional, and aesthetically pleasing kitchen layouts tailored to your unique business needs.
What We Offer
Custom Layout Designs: We create kitchen layouts that optimize workflow, maximize space, and enhance staff productivity.
Zoning and Workflow Planning: From preparation to plating, we design seamless workflows to ensure smooth operations and minimize downtime.
Equipment Selection and Placement: Our team recommends and strategically places the right equipment to suit your menu, capacity, and operational style.
Safety and Compliance: We ensure your kitchen meets all safety standards, hygiene requirements, and local regulations.
Space Optimization: Whether you have a compact kitchen or a spacious facility, we make the most of your available space through innovative solutions.
Technology Integration: Incorporate the latest kitchen technologies to streamline processes, reduce energy consumption, and improve efficiency.
Who We Serve
New Restaurants and Hotels: Start your culinary journey with a kitchen layout designed for success.
Underperforming Establishments: Transform your existing kitchen into a hub of efficiency and excellence.
Culinary Institutes: Create inspiring, state-of-the-art kitchens that enhance learning experiences.
Why Choose Us?
- • Industry Expertise: Our team has in-depth knowledge of kitchen operations across various cuisines.
- • Client-Centric Approach: We work closely with you to understand your vision, operational goals, and budget.
- • End-to-End Solutions: From conceptualization to implementation, we provide comprehensive kitchen planning services.
Let us help you create a kitchen that's not only functional but also a joy to work in.