How to Maximise Your Commercial Kitchen Space
A bustling kitchen is essential for a successful business. However, when space is limited and the kitchen layout isn't favourable to efficient service, it can lead to huge hassles and dissatisfied clients.
When it comes to your commercial kitchen design, it all comes down to planning, setup, and selecting the correct equipment. Here are the main points to concentrate on.
Getting Started With Space
Remember that bigger isn't always better when thinking about what it means to truly maximise space.
Commercial kitchens are designed to be as productive as possible. Your kitchen should be free-flowing, with everyone able to conduct their work without being cramped into the same stations or bumping into one another.
Preparation and Planning
So you want to make the most of your commercial kitchen space but don't know where to start. Planning and preparation should be top of mind, so keep these three things in mind:
- PLANNING THE LAYOUT. This is the secret to getting the most out of a little space. It all comes down to designing a kitchen that suits your type of business and the number of people who will be using it on a daily basis. Consider how the menu will affect your kitchen's flow, and place appliances and stations properly. If your prep cooks, for example, need constant access to the refrigerators, make sure their station is in the proper location to minimize unnecessary movement.
- FUNCTION OVER FORM. You'll need to account for regular foot traffic as well as the frequency with which different employees move throughout the room. Functionality must also take into account the amount of food you will be supplying at any given time (for example, maximum customer capacity).
- MENU CHOICES. One of the simplest methods to save space in the kitchen is to reduce the number of items on the menu. With a lesser menu, small café kitchens can get away with it. This helps you save money on food by reducing the amount of storage space required for supplies.
Choosing the Right Equipment
Your commercial kitchen's equipment will ultimately be determined by your menu. Your commercial cooking equipment should, in theory, be able to handle every dish on your menu while taking up as little room as possible in your prep area. Modular equipment, for example, might benefit a café that serves up to 20 plates at once because it is more compact than the alternative.
Consider buying appliances with numerous functions to save time and money in the long term. Food processors, for example, provide remarkable adaptability as well as the ability to save time during busy services.
You'll also need to conduct research to determine which essentials are durable and long-lasting, as well as useful for repeated usage and cost-effective.
Commercial refrigerators must also be appropriate for your kitchen. Consider whether you want an upright or an under-counter refrigerator; each has its own set of advantages, such as saving space, so pick the one that's right for your company.
Gas ovens, like refrigerators, must be matched to the needs of your kitchen, especially when space is limited.
Storage and Stations
Finally, ensure that your workstations and storage are appropriate for the size of your kitchen. Any commercial kitchen needs a lot of storage space, so think vertically and get stackable storage and prep items.
A prep station must flow inside your chosen kitchen layout for the stations, and chefs must have rapid access to their stations.
Hygiene is also critical at the cleaning station.