Six basics of commercial kitchen design

Whether opening a new restaurant or upgrading your existing kitchen, when planning your design, you need to ensure your kitchen not only looks great but is functional.

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Before you start designing, consider the needs of your business. For example, a high-class restaurant has different requirements from a fast-food establishment, so check you’ve considered the equipment, workflow and stations relevant to the type of kitchen you’ll be running.

1 Flexibility
Flexibility is essential to any commercial kitchen to enable your team to easily adapt to changes. Considering units which are easily moved or multi-use workstations can be invaluable for ensuring your kitchen can be updated over time without needing to redesign the entire thing again at a later date.

2 Simplicity
If you’ve ever been in a busy kitchen at the height of service, you’ll understand how chaotic and cluttered kitchens can become. Keep your chefs calm by installing a simplistic layout. Tips include positioning service stations near the kitchen, minimising waiting staff getting in the way.

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You should also consider what equipment you need in your kitchen to keep it simple and clean. A company such as, has a huge range of ovens to suit any kitchen, ensuring you don’t clutter your space with unnecessary units.

3.) Flow
Similarly, ensuring your kitchen has a straightforward flow of personnel and materials will keep everything running smoothly even during the busiest shifts. Consider where people need to be and when, as well as where materials are best placed to ensure people don’t have to double back on themselves.

The best kitchens involve a circular layout so that everyone knows where they’re supposed to be and service can flow smoothly.

4.) Sanitation
Any commercial kitchen must adhere to food hygiene regulations, so keeping your kitchen clean is a must.

Using adaptable units such as the Lincat LMR9 medium duty 6 burner gas range oven ensures easy cleaning of even the most awkward spaces.

5.) Supervision
Utilising a clean, concise and simple kitchen will not only benefit the team but also enable the head chef to more easily supervise the work going on in the kitchen.

6.) Space efficiency
Finally, tie everything together to ensure available space is used smartly. Only including necessary equipment and keeping worktops clear will allow you to maintain a happy and functional kitchen.