The key elements of a commercial kitchen are much the same as a domestic kitchen, or really the other way around, as most residential kitchens take their cue from larger, “tried and tested” restaurant kitchens.
So, what are the five most important elements you should consider when designing a commercial kitchen and restaurant?
KITCHEN
- Cost-effectiveness: This doesn’t necessarily mean that cheaper is always better. Try to strike a balance between reasonable prices and quality materials.
- Movement and traffic: Choose a layout that maximizes the amount of available space. There should be room for more than one cook in a commercial kitchen.
- Separate storage spaces: There should be separate dry and wet good areas, i.e. fridge/freezer and pantry.
- Ergonomics: Everything should be within reach, and benches and cupboards should be positioned at optimal heights to limit lifting and bending.
- Cutting edge: To keep ahead of the pack, a commercial kitchen should be full of all the latest appliances and fixtures.
When it comes to the actual restaurant, there are several things to keep in mind.
RESTAURANT
- Service flow: The dining room should be designed to encourage seamless service flow.
- Visual appeal: The restaurant should be aesthetically appealing, both inside and out.
- Mood: An artful combination of privacy, intimacy and lighting should come together to form an enticing mood.
- Smart layout: A flexible layout/configuration to encourage maximum seating occupancy is a must.
About Author Douglas Moxon
Douglas Mosmon is a principal of SSS Space Saving Solutions. He was an award-winning restaurateur for over 20 years and decided to enter the domestic joinery design and construction market following his extensive operations and design experience in this commercial field.
