The Ultimate Guide for Your Restaurant Kitchen Design

commercial kitchen

Mistakes that happen when designing your restaurant kitchen can be avoided if you know how to properly design your work space. You can avoid these mistakes by taking into consideration a few kitchen design characteristics that will enable your business to be more efficient both in the work flow and also in the service you provide to your customers.

Restaurant Kitchen Design Considerations

Before designing your restaurant kitchen, you need to consider the following:

Ergonomic kitchen design

Adherence to ergonomic kitchen design means strategically placing every piece of kitchen equipment with efficiency and comfort in mind. Remember that the basic principle of ergonomic design is to exert the least effort in completing tasks in the shortest span of time. Ergonomic design even extends to the right kitchen equipment and good lighting – the right kitchen equipment makes cooking easier while good lighting enables safe food preparation.

Energy efficiency

Your kitchen design for your business has a direct affect on energy consumption. This is something you need to consider greatly in the planning stage of your commercial restaurant kitchen. Placing for example all the cookers in one place can reduce energy costs for using range hoods.

Commercial kitchen size

The size of your kitchen should be proportional with the number of seats in your restaurant. Keep in mind that the general rule is for every seat, you need to have 5 square feet of restaurant kitchen space. Taking this into consideration, a 60-seat restaurant should have a 300 square feet restaurant kitchen.

Good ventilation

It is impossible to work efficiently in a kitchen if you don’t have very good ventilation. Steam and smoke in the kitchen is unhealthy for employees, let alone that it posses a threat in the restaurant. Also, it is unacceptable to have your guests leaving your restaurant smelling like food. Good ventilation in one of the many things you need to consider when designing your commercial kitchen.

Easy to maintain

You can easily identify how to easily maintain a kitchen depending kitchen materials, arrangement of elements and how each cookware is stored. Shelves may be good for availability of dishes in line with food preparation but having a kitchen cabinet with doors is way better and easier to maintain.

Commercial Restaurant Kitchen Equipment

The best way to design a restaurant kitchen is to ensure that you choose the right commercial kitchen equipment that meets your specific requirements. Whether you are a small business or own a chain of restaurants, your commercial kitchen equipment should be grouped into the following:

Food Preparation

Your food preparation area should have sinks, cutting and mixing areas. A typical food preparation area is broken into a section for processing raw food and another section for sorting foods in batches. To be more efficient, you must place the food preparation section near the storage section allowing your chefs to easily grab fresh dishes and move them in the meal cooking area as quickly as possible.

Meal Cooking

The meal cooking area is the heart of the kitchen. This is where the dishes are finished so you need to have ovens, ranges, exhaust hoods, griddles, fryers and all other relevant cooking equipment. The meal cooking area can also be broken down into sections such as the grilling station, baking area and frying station. Because this is where the food is cooked, the meal cooking area should be situated next to the service area.

Cleaning/Washing Area

This area of the kitchen should include three-compartment sinks, dishwashing machines and drying racks. This kitchen section should be situated near the entrance of the kitchen so servers can easily drop dirty dishes and also near the storage area so chefs can quickly get clean dishes.


The storage area of your kitchen can be split into several areas including cold storage, dry storage and non-food storage. The cold storage area can even have a walk-in refrigeration for refrigerated or frozen products while the dry storage section can include consumables and non-perishable goods. It can also include a receiving area for shipment delivery.


This is the final section of your commercial restaurant kitchen. This area is where your service staff can pick up dishes to serve to customers. If your restaurant is buffet or self-serve, this is the area with food warmers where customers can line up with plates to get their food. This should always be located in front of the kitchen and just after the meal cooking area. This is to ensure a shortened distance between the cooked meals and the customers.

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