A good kitchen design for a restaurant is key to its functionality, it must be productive and be designed in such a way that the staff can work comfortably in it. As important as a good design, is the choice of the right devices to work. The ideal dimension of the space has a direct relation with the number of customers expected each day.
A professional kitchen shouldn’t only be comfortable, safe and functional, but also hygienic, and the design should also guarantee this fundamental aspect. The owner must consider the specific needs of that kitchen and the ideal spot to install each of the required devices.
Get to know everything related to the storage of perishable and imperishable products, the recipes and preparation methods, the mise en place, and also the cooking, plating, staff, delivery area, the garbage disposal space, cooks, waiters or the flows of goods received. These are all supremely important aspects that you need to understand to make the design work.
How to Design the Kitchen of a Restaurant
When an owner or a chef begins to brainstorm about the design of an industrial kitchen, it’s necessary to have in mind four fundamental premises to guarantee an ecosystem of well-interrelated elements and an easy to use environment for all involved:
Practicality Before Everything
The suggestions or requests made by the architect and the ideas or plans that the entrepreneur have thought about the brand, to the designer of the project are often useless and cause confusion at the time of projecting the future design of the kitchen, everything must be practical, functional and hygienic.
Properly Use the Available Square Footage
Keep in mind that saving and profits are basic for the smooth running of any business. The restaurants and cafeterias use well-located commercial spaces, so these places are expensive and it’s important to meditate on the use of space since each corner should be used to the maximum.
Find the Most Suitable Tools for Each Need
No manufacturer offers all the appliances needed to run a professional kitchen, all this depends on the volume of food that is going to be prepared, and the style of the cuisine. So, the owner should compare brands and the capacity of the equipment. It’s important to plan a neat distribution of these gadgets within the workspace to take advantage of their functions as much as possible. The golden rule here is “food always moving forward”.
A Good Dose of Good Taste
Each new kitchen design, each new blueprint, must be a masterpiece, where good taste and tidiness emerge. It’s advisable that each decision is well thought out, since the correct design of the restaurant’s kitchen will depend on its productivity and, to a large extent, on its success.
What about the Distribution of Spaces in a Professional Kitchen?
In all professional kitchens, there are two types of differentiated zones: the basic areas, and the complementary ones. In the basic areas, everything that has to do with the preparation of food, and the space for the cooking staff and assistants.
These areas include spaces such as the area of reception and control of stock, food storages, areas for preparation of vegetables, fish, meat and the cold room, the cooking, and the delivery area. Among the complementary areas, we can find the cleaning area, the dishwashing area, and the plating area. These are the spaces that must be appropriately distributed in a professional kitchen.