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Creating the perfect Commercial Kitchen

If you have ever dreamed of opening your own restaurant then you will need to know the best ways to design a kitchen and combine aesthetics with functionality. Whether it is a pure fantasy or a distinct possibility, opening your own restaurant is incredibly exciting and daunting in equal measure. Here are some ideas on the best way to lay out your kitchen to achieve maximum potential.

  • Before doing anything, work out your menu plan as this will impact on what equipment you will need and the storage and preparation methods you will need to employ.
  • The use of the space you have available is crucial. Whether it is a small set up or a large area, you will need adequate space for the basics such as storage, preparation, cooking, serving and dishwashing. The amount of space that you dedicate to each area will depend a lot on how big your operation is and whether you also need to factor in space for actual dining.
  • The most economical equipment is also a great idea. Energy saving options are available from most manufacturers and keeping your running costs as low as possible should be high on your agenda. You will be running a great deal of equipment and so the more energy efficient it is, the better for your margins.
  • Don’t forget to plan for how your kitchen will flow. Kitchens are busy and often stressful environments so the easier it is to move around, the better for you and your kitchen staff. A kitchen that is too big will slow down food production with too much toing and froing and a kitchen that’s too small with lots of equipment could end in accidents and injury. Commercial kitchens should be designed with work efficiency, safety and functionality in mind.

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  • Always have a budget and stay aware of the amount that you have available to spend and this should be enough to cover all the necessary equipment and meet the required regulations in terms of food hygiene and health and safety.
  • When thinking about kitchen equipment, make sure it is appropriate for your catering needs and staff will be able to use it effectively. For Commercial Microwave Ovens, visit
  • Don’t forget the outside of your premises and make sure that deliveries will have adequate access and there is a separate holding area for storing deliveries so that delivery personnel don’t need to enter the food preparation areas.
  • The size of the area required for washing up is often underestimated. Having correct space and areas for storage and disposal of waste and separating the two to avoid cross-contamination is vital to the success of the kitchen. There will also need to be prep sinks, pot wash and separate hand washing facilities.
  • It might be the last thing on your mind but you will also need to consider if you have adequate ventilation. The amount of moisture and steam that is produced by cooking and washing is considerable and so you may wish to speak to a ventilation specialist.