Designing a commercial kitchen requires the input of multiple departments, including the C-suite, operations, and construction. It also requires your chef’s input to understand workflow, supervision needs, and more.
One of Hawk’s top tips is to take cabinets all the way up to the ceiling, which “visually draws the eye up and adds a luxurious touch.”
Defining Your Concept
When designing a commercial kitchen, your vision and the design elements you select for it are key. To do this, you’ll need to do a lot of research and find a design that will work for your eatery and clientele. This will require defining your concept clearly, including things like the type of cuisine served, service style, location, and more.
Open kitchens are the new norm in dining experiences. Whether diners are seated in the main dining area or a more intimate nook, their experience is shaped by everything they see behind the scenes. This means that any negative interactions, visible tension, or disorganization in the kitchen is reflected back to them and impact their overall dining experience.
Commercial kitchens are subject to strict hygiene and food safety regulations, so they need to be organized and optimized to meet these standards. This includes having designated areas for accepting product deliveries, storing foods in the correct temperature ranges, preparing food, and waste disposal. This requires a clear layout that allows staff to move around quickly and easily.
When choosing finishes for your new kitchen, be bold and experiment with different colors and materials. Using two-toned cabinetry is one way to add drama and bring visual interest to your space. For example, this modern kitchen features slick black upper cabinets paired with lighter ones made from an entirely different material. This combination creates a striking contrast that instantly grabs attention.
Identifying Your Needs
Whether you’re outfitting an entire commercial kitchen or simply updating your existing one, the design process can be exciting. However, jumping in without a thorough plan can create costly issues down the road. From early mistakes like designing electrical outlets to long-term oversights that hinder throughput, putting the time in now will prevent big problems later.
A commercial kitchen can be an overwhelming project to tackle on your own, so it’s important to work with a skilled and experienced team. Partner with a company that has experience in creating showstopping spaces for a variety of clientele, from local food retailers to school cafeterias. A good design consultant can help you identify your needs and goals, then translate those into a functional layout that will meet the demands of your space and menu.
When it comes to a commercial kitchen, there are a few basic necessities every restaurant should have. These include:
Shelving: If you have an open kitchen, consider installing shelving above your walk-in cooler and freezer to store dry ingredients, utensils, and other equipment. Dunnage racks are also a must-have for keeping heavy items off the floor and out of harm’s way.
Drawer and cabinet space can be limited in a commercial kitchen, so it’s important to get creative when storing your kitchenware. Open shelves, for example, are economical and visually interesting when stocked with a mix of cookbooks, tableware, knick-knacks, and plants. This kitchen, designed around the homeowner’s inherited ceramic collection, does just that.
Adding a little color is another way to make your space feel more inviting. For instance, “a few pretty towels, a vase of fresh flowers, or even switching up the cabinet hardware—like colored porcelain knobs—is an easy and inexpensive way to liven up white cabinets,” says Hawk.
The open kitchen trend has gained popularity in recent years, allowing diners to interact directly with chefs and adding a sense of culinary theatre. However, this design can also have its drawbacks, especially in a busy restaurant where noise and distractions may interfere with the dining experience.
Creating a Functional Layout
A restaurant’s kitchen may not get as much attention as the dining room floor plan, but a well-designed commercial kitchen layout is essential to your business. Not only does it allow your back-of-house (BOH) team to produce high-quality food, but it also ensures that your guests enjoy their meals in a safe and efficient manner.
When designing your kitchen layout, be sure to consult with your chefs about their specific needs. They know your menu best and can help you determine what equipment is needed and how big your kitchen should be. They can also help you understand what features are nice to have but aren’t necessary for your operation — saving you money on costly technology that may never be used.
Incorporating open shelving is one way to make a commercial kitchen more functional. This provides additional storage options and gives you the opportunity to display decorative items or favorite kitchen tools. In addition, open shelving creates a more modern look than traditional cabinets.
Depending on the type of restaurant you operate, an open kitchen concept can provide an opportunity for diners to interact with the culinary process. You can even create unique dining experiences, such as chef’s tables and counter seating, allowing diners to sit closer to the action and engage in personalized conversations with the chefs. However, an open kitchen can also be noisy and distracting, making it difficult for customers to have quiet conversations or for kitchen staff to focus on their tasks.
If you choose to go with an open kitchen, be sure to include areas that are out of sight of customers, such as dishwashing and food prep. Otherwise, these areas can be visible to patrons and could negatively impact their perception of cleanliness and hygiene. It’s also important to consider soundproofing or installing noise-reducing materials around the restaurant to reduce the volume of sizzling pans and chopping.
Don’t be afraid to think outside the box when it comes to kitchen designs. You can use a wide range of colors, textures, and materials to create a showstopping space. For example, this kitchen uses a combination of light olive green flat-panel cabinets and white countertops to create an appealing coastal feel. The dark gray subway tile backsplash adds subtle contrast and texture to the design.
Choosing Equipment
With the right equipment, your commercial kitchen can become a showstopper. Make sure to select equipment that is efficient, durable, and easy to use. This will ensure that your staff can operate the machinery without wasting time or energy. Choosing equipment that meets food safety standards and has a warranty is also important.
Storage racks are a must-have in every restaurant kitchen. They’re great for organizing dry ingredients, utensils, and other supplies. However, not all racks are the same, and you should be able to choose from a wide range of sizes, materials, and finishes. For example, if you want to create a sleek and modern aesthetic, consider using chrome wire racks or epoxy-coated ones. These are easier to clean and can be easily wiped down after use.
This is a great way to differentiate your restaurant from the competition. With the open kitchen concept becoming increasingly popular in the industry, it’s vital to design a showstopping commercial kitchen to offer your customers an immersive dining experience. This can be achieved by embracing transparency, incorporating culinary theatre, and customizing the ambiance to create a sense of connection between chefs and diners. Doing so can elevate your customer experience and set you apart from the competition.
