Are you renovating your existing kitchen? Maybe you want to open a new facility. Understanding the basics of a commercial kitchen will make everything easier for you. You want to create a kitchen that optimizes your service. It should match your budget and meet your needs.
While every commercial kitchen is different, there are a few fundamentals to keep in mind. Here are the basics of designing a commercial kitchen.
Consider Your menu
Understanding your menu is the first step of the process. If you are thinking of designs before planning and establishing your menu, you could be getting ahead of yourself.
A generic kitchen cannot work for all operations. The best commercial kitchen is optimized for your specific menu.
All kitchens need a few staples. They include washing stations and prep tables. However, your equipment depends on your menu. The menu also influences how you arrange the equipment and other kitchen supplies.
Always involve your chef and food service team in the design process. They may suggest the best equipment and configuration for your commercial kitchen. Since they’ll be using your kitchen most of the time, their input is critical.You also need the input of experts like Dawnvale Group.
Understand Local Codes and Regulations
It would be pointless to design an excellent kitchen only to discover that it doesn’t abide by your local codes and regulations. All your hard work would go to waste. The Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA), and other bodies have strict standards to guide the industry.
Your state has strict regulations regarding food preparation, safety, disposal, and storage. The codes will vary depending on where you live. Before going forward, you would be smart to get familiar with your county, city, and state codes.
Understand Your Space
Measure out the dimensions of your kitchen space before starting the design process. You shouldn’t start designing your commercial kitchen before you have a clear idea of what you are working with.
It isn’t just about the square footage. Pay attention to the positioning of your electrical outlets, doors, and windows. You want to come up with a design that promotes workflow and looks good.
Multi-Use Equipment
Getting multi-use equipment helps you save both time and space. It is critical when designing a small kitchen. Multi-use equipment will come in handy if you serve dinner, lunch, and breakfast. You don’t need equipment for everything you cook.
Sanitation
Find a way to promote safe sanitation in your commercial kitchen. It isn’t always as simple as a sink and trash can. The health codes in your area determine what you need to do.
Consider putting some space between your food disposal and preparation processes. Be vigilant to minimize the risk of food contamination.
Consider Takeout and Delivery
Your design process must consider takeout and delivery. Food delivery has changed the restaurant industry, and you must keep up. Ensure that there is a space to keep your food warm. It should be convenient and big enough for your restaurant’s needs.
Are you trying to bring your culinary vision to life? Designing the right commercial kitchen is your first step. Whether you are creating your first restaurant, improving an existing kitchen, or expanding a chain, the above tips can be helpful.
Since all kitchens have different needs, you should always keep yours in mind. Design professionals like Dawnvale Group can help you make the right decisions.