While running a restaurant is more than just serving food, the serving of food remains the #1 priority on the restaurant’s mission list. Therefore, the kitchen must be designed to function efficiently. A poorly designed kitchen will decrease productivity, increase wait time and contribute to employee turnover. The quality of food and fast services merely relies on the efficiency of a properly outfitted and well laid out kitchen.
Here are some of our recommendations for designing a good kitchen layout:
Separate Your Kitchen Activities
For examples: in the cook-line: frying stations, cooking stations, grill stations, cold food stations, dish-up areas and preparation stations, storage areas, dish-wash stations, cleaning stations and etc. Make sure that ingredients, tools, equipment, supplies and preserving storage are within easy reach in the kitchen.
Locate These Work Areas With Reasoning
Think about how each station relates and connect with each other, keeping in mind the steps of food prepping and making. Imagine if you were the staff and the chef, visualize how they work together as a team.
Sketch out traffic maps, minimizing unnecessary steps and crisscrossing paths.
Allow Adequate Aisles and Open Space
People need to pass, carts need to be rolled, shelving moved, large buckets wheeled, and tray lifted.
Keeping in mind with all of the aspects mentioned above, we will produce the following drawings(blueprints) for your restaurant project:
2D Kitchen Layout–Including: cookline(s), dish up area(s), prep-station(s), dishwashing station,dry storage area(s), walk-in refrigerator(s) and freezer(s).
2D Utility Area Layout — Including ADA compliant restrooms, office and storage space for cleaning supplies & paper goods.