Choosing the right commercial kitchen layout for your restaurant Create a process to execute each menu item. Develop an equipment list for each kitchen station based on menu requirements. Organize or design the equipment layout for each station. Arrange the stations next to each other that share menu components.
One of the most important aspects of a restaurant layout is ensuring proper circulation and movement of the restaurant staff as well as the customers in the restaurant . The restaurant layout should be designed in a manner that allows customers to find their way inside the restaurant easily, and then to the dining area.
The rule of thumb for this is to allocate at least five square feet for every seat in your FoH. So, for a restaurant serving 30 people at a time, 150 square feet should suit your needs. Designing a kitchen for a large hotel dining room serving up to 400 guests per sitting?
Commercial kitchens and commissaries are commercial -grade facilities that are licensed for food service providers to prepare and store food. You will have to book your time slot when using a shared space kitchen . Other “shared space” arrangements can also be made with a brick and mortar restaurant .
The 6 Most Popular Kitchen Layout Types The One Wall Kitchen. Usually found in smaller kitchens, this simple layout is space efficient without giving up on functionality. The Galley Kitchen. The L-Shaped Kitchen. The U-Shaped Kitchen. The Island Kitchen. The Peninsula Kitchen .
The U-Shape Arguably the most versatile layout for any size of kitchen, a U-shaped floor plan surrounds the user on three sides, so it allows for longer countertops and extra storage cabinetry. “If you have enough space, I love a U-shaped kitchen with an island in the center,” says interior designer Tina Rich.
Here are 9 way to make your restaurant kitchen run more efficiently : Listen to Your Employees’ Feedback. Streamline Your Menu. Create An Employee Manual. Set Up an Efficient Inventory System. Don’t Discount Human Communication and Talent. Create Specific Work Stations in the Kitchen . Assign Daily Prep to Someone You Trust.
In a restaurant kitchen , food is prepared on a large scale. Multiple batches of the same dish are made throughout the entirety of a day. The kitchen staff is always on their toes creating and recreating enjoyable meals for customers. The pressure is naturally more when chefs get repeat orders.
Essential Restaurant Kitchen Equipment: The Ultimate Checklist Ovens. Ranges and ventilation. Food processors. Mixers. Slicers. Food prep counters and cutting boards. Freezers and refrigerators. Safety equipment.
Example: Your restaurant floor plan has 5000 square feet 200 seats. 60% Dining Area = 3000 square feet. 40% Kitchen = 2000 square feet.
To determine the occupant load, you measure the square footage of a given area and divide it by the allowed square feet per person. For example, a 500 square-foot kitchen would have an occupant load of 5 people, given the maximum of 100 square feet per person listed in the table above.
Subtract the non-seating area from the total area of each dining room. If your restaurant has more than one dining area, repeat Steps One through Three for each room and add the results together. This is the amount of space the entire restaurant has available for customer seating.
It’s possible to get your home kitchen licensed as a commercial kitchen according to cottage kitchen laws that exist in many areas. You must apply to have your commercial kitchen licensed when you originally design and build it, and you’re also required to renew your license annually.
As your business grows or if your state prohibits making food for sale from home, you ‘ll need to use a commercial kitchen . Commercial kitchens that rent out by the hour or on a short-term basis are becoming far more common, especially in larger cities.
Even the smallest restaurant requires at least two sinks , and many establishments need three. Large commercial kitchens may have several. You need at least one double sink for washing and rinsing equipment. You are required to have at least one more sink for washing hands.