You are about to realize your business dream, creating a restaurant that promotes your vision of outstanding service and cuisine. From your dining room furnishings to your staffing numbers you have so many variables to consider; however, nothing may be more important than your kitchen blueprint since food is the core of your business. The following commercial kitchen layout ideas will serve you well as you plan your restaurant.
Know Your Regulations
First, you have to decide if you will build your kitchen around code requirements and other permit regulations, or if you will attempt to incorporate those requirements into your nearly completed plans. You should work early on with your vendors, such as commercial fire sprinkler systems Orange County California installers; they can advise you on how their products or systems will incorporate within a range of potential layouts.
Estimate Your Capacity
You need to purchase equipment that can easily service the customer numbers you estimate for a busy night’s seating. In other words, you have to install enough ranges and countertops your cooks will need to prepare food over the course of an entire shift; you will also need significant refrigerator and dry-goods storage to hold both pre-prepared and leftover foods.
Plan Your Layout
In a chicken-or-the-egg scenario, you have to determine your kitchen layout above all else; a workspace with poor flow will not only challenge your cooks to perform at their best, but it will also pose safety hazards. You must provide enough space for workers juggling sharp knives, flaming pans and bubbling pots to move about freely. You can either create this flow structure as your foundation or as a consequence of your other planning steps.
Creating a commercial kitchen for a new restaurant is challenging: You can not just undo decision mistakes. By planning carefully, however, you can sign off on the design of your restaurant’s kitchen with a confident flourish.