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Commercial Kitchen Design | OPG Insight

"Design is a balance between form and function... it takes both."
The large kitchen in a hotel with stainless steel counters and equipment

All images depicted on this page are the work of Open Projects Group

When it comes to running a successful restaurant, the layout and flow of your commercial kitchen can make all the difference. A well-designed kitchen improves efficiency, reduces wait times, and ultimately leads to a better experience for your customers and staff.

By understanding the importance of flow in a commercial kitchen, you can make informed decisions when designing or renovating your restaurant’s kitchen.

A well-designed kitchen will have a logical flow that allows for the smooth and efficient movement of deliveries, storage, food preparation, cooking, service, dish return and cleaning. For example, the layout should be designed in a way that minimises the distance between the cooking area and the plating area, reducing the time it takes for food to be prepared and served. This can also help lower the risk of accidents and injuries, as staff won’t have to navigate through a poorly designed space.

Another important consideration is space utilisation. In a busy restaurant every bit of space counts. By optimising the layout, you can ensure every area is being used efficiently. This may even avoid the need for extra storage space.

The plan of your restaurant can also play a role in the success of your kitchen. A well-designed restaurant should take into consideration the flow of customers, staff, and food. For instance, the location of the kitchen in relation to the dining area can greatly impact the efficiency of food delivery and customer satisfaction. If your restaurant has an open kitchen concept, lay it out so customers can see the cooking process without getting in the way of staff.

Some key elements to consider when designing a commercial kitchen include:

  • The location of the cooking area in relation to the plating area.

  • The placement of equipment to minimise movement and maximise efficiency.

  • The location of storage areas for ingredients and equipment.

  • The placement of sinks and dishwashing areas.

  • The flow of staff and food throughout the kitchen.

  • The location of power outlets, ventilation and fire safety equipment.

If you are looking to maximise the flow of your commercial kitchen, here are some tips to keep in mind:

1. Consider your Menu

The type of cuisine you serve is an important consideration when designing your kitchen. The equipment you use and the way your space is arranged will be dictated by what’s on your menu. Is it fast food requiring an assembly line layout, or fine dining better suited to an island kitchen?

2. Plan for Growth

When designing your kitchen layout, plan for growth. This means leaving room for additional equipment or staff as your restaurant grows.

3. Utilise Technology

Technology can play a big role in the arrangement and flow of your commercial kitchen. Consider investing in equipment that can help to streamline processes and reduce the need for excess space.

4. Work with a Professional

Working with a specialist designer can help you create a space that is tailored to your specific needs and optimised for efficiency. They can help you avoid common mistakes and ensure your kitchen is up to code.

We recommend working with a professional commercial kitchen designer to ensure your restaurant is prepared for success. Open Projects Group has a team of award-winning designers eager to help create the most efficient kitchen for your venue. Contact OPG today!


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