Every commercial kitchen has its own attributes, each coming in different shapes and sizes. So, it can be a challenge to incorporate everything needed to make a highly functioning and economically efficient kitchen.

That’s why we’ve put together this list of the most important considerations when planning the layout of a commercial kitchen, whether that be for a brand-new kitchen or a kitchen redesign.

 

1. Budget

Like with any project, the budget is the biggest determining factor as it helps you keep perspective on what you are able to achieve.

The budget determines the specifications of equipment and also the design decisions within the given space.

A definitive budget must be set before considering layout design, as this determines the scope of the project and creates a guide for what you can realistically achieve.

Here at NCE, once we know your budget we can help you design a kitchen that ensures you are getting the most out of your investment.

 

2. Menu & Covers

The different types of food and dishes on your menu have a big influence on the kitchen layout.

The menu itself can be the sole purpose of a kitchen redesign, and you can’t forget about the number of covers you need to serve!

You need to design a kitchen layout that is ergonomic so that the different pieces of equipment don’t interfere with the station next to it. This is whilst also considering how many dishes the equipment needs to cook and facilitate at once to meet the floor demand.

In some cases, you may also offer a takeaway service. Therefore, storage space for packaging needs to be incorporated, plus an accessible pass-through for the delivery courier.

This can all sound quite challenging but that’s where we can help. We have years of experience resolving these sort of design challenges so give us a brief and we will design you a kitchen that works!

 

3. Storage

Once the menu has been agreed, and the decision on a takeaway service has been made, then the focus turns to storage space.

Generally, food storage consists of freezers, cold storage and dry utility shelves. The storage needs to be managed to adhere to health and safety regulations and again, needs to fit ergonomically to be closer to food preparation, rather than cooking stations.

It is also important to remember to design enough storage space so that dietary requirements are met, and space for crockery, knives, utensils and pans are also incorporated.

Ultimately, it’s important not to underestimate the space you need for storage. If you get this section right, it will have positive knock on effects for the rest of your kitchen!

 

4. Flow

The key to an efficiently run kitchen comes down to thoughtful design and planning processes, to create a natural optimum flow. The flow should start from incoming goods and storage space to preparation, the kitchen, pass-through, then into dining.

A poorly designed flow can cause staff to walk around too much, causing chaos as they get in each other’s way. This can slow the speed that food gets to tables, negatively impact the quality of cooking and interfere food temperature control. As a result, this could significantly reduce the customer experience.

NCE can offer commercial kitchen designs that create a positive flow and help catering staff prepare and cook with ease.

 

If you would like to find out how we can aid the design of your kitchen, from initial planning stages to the final floor plan drawings, contact us on 0113 833 1234 or email us: Info@northerncatering.co.uk.