Restaurant Kitchen Layout and the Perfect Planning for it!

The image shows a nice restaurant kitchen with a brilliant layout.

 Factors to think about for your restaurant kitchen layout

There are several factors to think about in the Restaurant Kitchen Layout. Restaurant Kitchen Layout is full service, fast service, etc. However, there are sure factors that any back of house style ought to take into account.

Here are the highest ten factors for restaurant kitchen layout

Flexibility & area potency


Kitchen advancement

Food Sanitation & Food Safety

Supervision & coaching

Energy potency

Air Ventilation


Commercial room instrumentality


1. Flexibility & area potency

The room ought to be as versatile as your menu is. will your eating house have daily specials? does one amendment your menu each season with menu engineering knowledge by your side? Having a room that’s standard – with instrumentality on wheels, or workstations which {will|that may} be used for multiple tasks – will assist you use the area additional with efficiency.

2. Simplicity is the key for restaurant kitchen layout

How are you able to build your room easy enough that a monkey might build your meals?

OK, perhaps that might fly within the face of all of the health codes we have a tendency to mentioned earlier, however the thought still stands: Your room shouldn’t be confusing to navigate.

Save area (and money) by solely exploitation the instrumentality you wish, and trust wherever you’re inserting sure stations to form the room advancement – from collection to line cook to govt cook – straightforward.

3. Restaurant kitchen layout advancement

Most kitchens ar chaotic. It’s the character of a kitchen; it’s the push of being a cook. Chris Hill talks concerning this rush within the Garnish podcast. However, the simplest kitchens use this chaos to their advantage.

WebstaurantStore recommends planning your room with areas by function: cleansing, storage and inventory, food preparation, meal preparation, and repair. during this layout, the waste disposal and cleansing space is way aloof from the meal preparation space, and completed meals exit the room on one facet whereas dirty dishes enter the room on another

4. Food Sanitation & Food Safety for restaurant kitchen layout

According to Aristair, having meager wash stations is one among the most important mistakes you’ll be able to build once planning a restaurant kitchen layout. “When coming up with the scale of drain boards, racks and landing tables, take under consideration the degree of cutlery, dishes, glasses and trays that may accumulate throughout your busiest day, furthermore as capability of dishwashers.

Every space of the room ought to emphasize eating house food safety and eating house health codes. whereas the fun a part of planning a room could also be the preparation and school assignment areas, the cleansing stations ar even as vital. assume through wherever your dirty dishes can compile, furthermore as wherever to position clean dishes therefore they are straightforward to achieve once plating food.

5. Management & coaching help for the restaurant kitchen layout

There ought to be area within the back of house for the chief cook to supervise (and train) line cooks, sous chefs, and different back of house workers. Hiring (and retaining) sensible eating house employees is that the #1 issue for over five hundredth of restaurateurs surveyed within the 2019 eating house Success Report, therefore making AN scheme for promotion within the back of the home is extraordinarily vital. The room style ought to leave walking space for the chief cook to supervise everything that’s happening.

6. Energy potency

Commercial kitchens need loads of power. In fact, a high proportion of your eating house budget may well be dedicated to energy prices. Foodservice Equpment & provides recommends “strategically inserting preparation instrumentality in order that the covering will take away hot air keeps the room cooler, and putt cold storage as so much as potential from heat sources to stay appliances from operating overtime.”

7. Air Ventilation is a must in the restaurant kitchen layout

In the same vein of energy potency, it is important to think about air ventilation. Indoor air quality – odors and air circulation – can suffer if there is not correct ventilation within the room. flip the vary fan on once your chefs begin preparation, not midway through, and alter the filter within the exhaust hood ofttimes. you will conjointly wish to set up your eating house room plan to incorporate fans or air purifiers throughout the room, because the back of house will become quite hot.

8. Maintenance of restaurant kitchen layout

The number one mistake you’ll be able to build once planning an advertisement kitchen? Not creating area for maintenance. Imagine that, 3 months once gap, your kitchen appliance breaks down. If it’s not possible for the maintenance man to assess the injury as a result of different instrumentality or counters ar too getting ready to the kitchen appliance, then you will have to be compelled to obtain another. that is most likely not in your budget for Zone-Style Layout

The zone-style restaurant kitchen layout has the kitchen set up in obstructs with the significant gear situated along the dividers. Once more, the segments pursue the best possible request for expanded stream, giving you a dishwashing hinder, a capacity obstruct, a nourishment prep square, and so forth. Correspondence and supervision are not troublesome in this design in light of the fact that the focal point of the space is totally open.

Sequential construction system Layout

The sequential construction system setup is perfect for kitchens that need to serve an enormous amount of individuals rapidly. Similar to cafeterias or restorative offices. This format may work better for foundations with a constrained menu that serve huge amounts of similar nourishments, similar to a sandwich or pizza shop, however it is reasonable for a kitchen. In this format, kitchen gear is sorted out in a line with the nourishment planning territory toward one side and the administration zone at the other, enabling cooks to rapidly send nourishment down the line. The cleaning/washing and capacity/getting territories can be situated behind the mechanical production system to keep them off the beaten path. This makes incomparable effectiveness, and keeps the kitchen open for great correspondence and stream. Regularly, kitchen gear can be connected together, further dispensing with squandered space.

Subtleties to Consider in restaurant kitchen layout

You’ve considered the parts and formats of business kitchen configuration, so what’s straightaway? There are many subtleties to consider and each kitchen is one of a kind, so you need to choose what works best for you. All things considered, there are two subtleties that might represent the moment of truth the kitchen: ergonomic plan and wellbeing codes.

Ergonomic Design

Holding fast to an ergonomic kitchen plan format implies cautiously setting each bit of the kitchen in view of solace and viability. As such, how would you make your kitchen most easy to use? The fundamental rule of ergonomic structure calls for workers to exhaust minimal measure of vitality to finish the most undertakings in the briefest measure of time. An undercounter cooler, for instance, may be set directly adjacent to the profound fryer. This permits the fry cook to recover nourishments and spot them in the fryer with little exertion. Or then again, a kitchen may put resources into taller prep tables to spare gourmet experts from twisting around to cook. This eliminates damage and physical effort.

Ergonomic configuration even stretches out to things like gear determination and lighting. Having the correct hardware for the activity makes cooking simpler and keeps workers glad, while great lighting enables representatives to perceive what they’re doing and do it securely. The one disadvantage of ergonomic plan is fiscal. It isn’t really the least expensive alternative since it isn’t generally vitality effective, contingent upon what kinds of gear are put together.

Keeping Your restaurant kitchen layout Up to Code

After the entirety of the difficult work you put into structuring a kitchen, the exact opposite thing you need is to be closed somewhere around the wellbeing division or endure significant fire harm since you are not up to code. Each state and neighborhood its own codes, so be acquainted with them before you start planning a kitchen. A decent spot to begin is with your state’s division of wellbeing. Likewise, every bit of hardware has rules for establishment and area, so try to peruse their guidance manuals. In the event that you put in your due persistence, there ought to be no issues keeping your kitchen up to code.!

Plan for the worst by planning your room to be standard, therefore you’ll be able to move sure areas around to access the instrumentality that may break down – refrigerators, walk-ins, ranges, etc.

9. Restaurant kitchen layout instrumentality

Here’s a general list of all the eating house instrumentality you would possibly want, whether or not owned or chartered , for your eating house room. Again, this relies on specifically what’s on your menu.





Reach-in cooler or walk-in cooler

Freezer (upright or walk-in)

Sauté pans, sauce pans, baking pans

Stock/soup pots

Baking sheets

Pizza screens, dish paddles

Tongs, spatulas, ladles

Chef’s knives

Mixing bowls, serving bowls

Steam table

Entree, appetizer, and afters plates

Cleaning rags, cleansing buckets

Rubber floor mats

Hand soap/sanitizer dispenser

Fire fire extinguisher

10. Technology in the restaurant kitchen layout

The technology in your back of house ought to even be standard, flexible, and straightforward to use. several restaurants operate with paper tickets, or chits, denote to the room. However, room show screens will maximize accuracy and increase the number of tickets your room is in a position to serve with custom routing preferences to school assignment stations, price tag and fulfillment time reports, and integrations with on-line ordering systems.

Attributes of restaurant kitchen layout

Your eatery kitchen is all around structured in the event that it has the following attributes: 

Vitality proficiency 

The kitchen configuration straightforwardly influences the vitality utilization. This is one of the most significant variables that you have to think about when arranging business café kitchen. For instance, putting the cookers in a single area decreases vitality costs for go hoods.

The proper size of the restaurant kitchen layout

The size of eatery kitchen ought to be corresponding to the size of the café or better say the quantity of seats in the eatery. Obviously, various sorts of cafés have various needs, yet there is a proportion of the size and limit of the eatery kitchen. The general principle is that for each seat in the café is important to give at any rate 5 square feet of kitchen space. This implies in a café with 60 seats eatery kitchen should take a region of 300 square feet. (source)

Hardware for restaurant kitchen layout that satisfies every one of the guidelines of wellbeing and security.

Segments of a restaurant kitchen layout

A great many people hear “ restaurant kitchen layout ” and consider ranges, flame broils, fryers, and possibly a rushed, furious gourmet expert shouting out orders. That might be the situation, yet the genuine business kitchen is significantly more than simply the gear or faculty found in it. A fruitful kitchen incorporates explicit segments composed in a specific example to upgrade execution and productivity. Moreover, a few eateries may set up their kitchen a specific method to coordinate their foundation’s idea or plan. Notwithstanding the style or format, every single business kitchen will have these parts:



Food Preparation

Meal Cooking


The cleaning and washing segment of a business kitchen incorporates apparatuses and items like sinks, warewashing machines etc. Three-compartment sinks are fundamental for washing utensils. While warewashing machines can rapidly clean plates and other serving vessels to keep the kitchen running at max throttle. This segment of the kitchen ought to be situated close to the kitchen entrance. So its servers can rapidly drop off messy dishes. While they close to the capacity zone so gourmet specialists can rapidly discover clean dishes.

The capacity 

The capacity territory can be part into non-nourishment stockpiling, cold stockpiling, and dry stockpiling. The non-nourishment stockpiling zone can be part further into a segment for expendable items, a segment for cleaning supplies, and a segment for the perfect dishes from your cleaning/washing zone. Keep in mind, so as to dodge defilement, cleaning and sanitation synthetic substances can’t be put away above nourishment, nourishment gear, utensils, dishes, or disposables.

Cold stockpiling is the place you keep whatever should be refrigerated or solidified, while dry stockpiling incorporates all non-perishables and different consumables. This region may likewise contain an accepting territory for stock shipments, shortening the separation new stock needs to go through your eatery.

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