Best 51+ Stunning Commercial Kitchen Design Layout You Won't Be Disappointed

Creating the right commercial kitchen design layout for your restaurant, cafe, bar or other foodservice establishment is paramount. A commercial kitchen design involves a number of factors—spatial configuration, equipment and storage solutions, and more—that must all be taken into account when planning.

Designing a successful commercial kitchen will ensure space is being used in the most efficient way, thus providing maximum safety and effectiveness for your foodservice staff. If pristine quality and timely service, as well as successful time and cost management are at the forefront of your concerns, read on to explore the essential strategies for effective restaurant kitchen layout design.

When designing a layout for a commercial kitchen, it’s important to keep in mind the workflow and all of the elements it includes—cooking area, prep area, storage, dishwashing, etc—and how they are interconnected.

Every workflow begins with the process of unloading and storage of food products, followed by prep area, where ingredients are prepped before being transferred to cooking area. After dishes are cooked, they must be transported to holding / service area for serving. Taking time to examine the entire process and create a workflow diagram will help you to determine specific needs for each area, as well as to identify any potential obstacles.

As you begin to plan and design your commercial kitchen, there are several essential factors that must be taken into consideratation. Take a look at these 8 essentials for creating an effective restaurant kitchen design plan:

When designing a commercial kitchen, efficiency and workflow should be the primary concern. Achieving maximum efficiency involves more than just the installation of equipment and the layout of specific stations throughout the kitchen. It also includes creating an environment that allows staff to move freely and work together without disruption.

Eliminating bottlenecks and creating a more efficient workflow begins with the careful placement and positioning of furniture, sinks, equipment, and other items. Make sure there is enough space to move around each area, while also ensuring storage shelves and preparation areas are easily accessible.

The most effective way to begin your commercial kitchen design is to create a functional kitchen floor plan that outlines the key elements. This plan should include the outline of the kitchen walls, as well as any potential walkways, countertops, equipment placements, etc.

Drawing out your kitchen floor plan gives you an overall better idea of how the kitchen will look and function before you even begin to shop for equipment and furniture. Having a floor plan also helps when it comes to ordering and delivery of supplies, as well as kitchen assembly and installation.

A commercial kitchen is made up of five primary sections—cold storage, preparation area, cooking area, dishwashing area, and service area. Each area needs to be designed and equipped with the necessary elements to work effectively.

The cold storage area should have adequate counter, shelf, or cabinet space to store food items that require refrigeration. In the preparation area, you should have a countertop, cooktops, and sink for cutting, prepping, and food-handling purposes.

The cooking area should include all necessary equipment—such as grills, fryers, and ovens, depending on what type of food you’ll be cooking. The dishwashing area should have a sink, scrubber, and dustpan, as well as a cleaning and sanitizing solution. And the service area should include all necessary tools to ensure your food is served as quickly and safely as possible.

Order in the kitchen is key to creating an efficient restaurant workflow. Design your kitchen with efficiency in mind by grouping together similar items and workflow processes. For example, refrigerator and freezer units should always be located together to ensure easy access to both chilled and frozen items.

You may also want to consider installing various machines—such as a commercial food processor, blender, or mixer—in an island area to reduce time and Improve workflow. Additionally, installing wall-mounted shelving can help to create a more organized kitchen environment by consolidating large amounts of supplies in a smaller amount of space.

When designing a commercial kitchen, it’s important to consider seven major principles to maximize efficiency:

The 5 main kitchen layouts are straight, galley, U-shape, L-shape, and G-shape.

The straight kitchen is the simplest and easiest to design and install. It’s ideal for smaller establishments and usually consists of a refrigerator and sink along one wall with counters and cabinets along the other. The galley kitchen is also ideal for small spaces. Both sides of the kitchen are lined with counters and cabinets and there’s usually a central aisle down the middle.

A U-shaped kitchen is great for providing lots of counter and storage space, without taking up too much floor space. All of the counters and cabinets follow the walls of the kitchen, creating a horseshoe-like arrangement.

The L-shaped kitchen, like the U-shaped, provides plenty of counter and storage space but is often better suited to larger spaces. One wall has all the counters, cabinets, and appliances, while the other wall just has counters and cabinets.

Finally, the G-shaped kitchen is more spacious than the other four designs and is best suited for large areas. It often features two long walls of counter and cabinets, with a third, shorter wall creating a U-shape. There’s usually an island in the center of the kitchen.

The key components of a successful commercial kitchen are the design, equipment, and staff. Knowing the necessary equipment and understanding proper layout and design is essential for running a thriving foodservice establishment.

It’s important to take the time to research and select the right commercial kitchen equipment for your establishment. Different types of food require different equipment, and establishing an efficient workflow is dependent on the placement of these items.

When purchasing equipment, always make sure it’s high quality, easy to use, and designed for safety and sanitation. Additionally, look for features such as automatic shut-off, energy-saving settings, and easy storage solutions.

By taking the time to design and equip your commercial kitchen with the right pieces and staff, you can ensure maximum efficiency and productivity.